clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mille-feuille mit Beeren | Bake to the roots

Mille-feuille with Berries

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 720
  • Yield: 5 1x


Delicious little sweet treat from France. Mille-feuille is one of the best things that can happen to you, so take the chance and enjoy!



For the vanilla cream

  • 1 cup (240g) heavy cream
  • 2.8 oz. (80g) white chocolate
  • 1 tsp. vanilla paste
  • 2.8 oz. (80g) mascarpone

For the puff pastry layers

  • 10 oz. (300g) puff pastry (e.g. from the supermarket)
  • 12 tsp. confectioners’ sugar for dusting

For the decoration

  • 710 oz. (200-300g) fresh berries (e.g. blueberries, raspberries, red currant)
  • 23 tsp. for dusting


  1. Start with the vanilla cream the day before by chopping the white chocolate coarsely. Add to a tall bowl and set aside. Add the heavy cream to a saucepan and bring to a boil. Take off the heat, let cool down a bit, then pour over the chocolate. Wait for 2-3 minutes, then add the vanilla paste and mascarpone and mix shortly with an immersive blender until well combined. Cover and place in the fridge for at least 12 hours over night.
  2. Preheat the oven to 390°F (200°C). Roll out the puff pastry dough on a floured surface (or roll out the dough if you use a pre-made dough from the supermarket). Cut the dough with a really sharp knife into squares (4.7×2.4 inches) and place them on a baking sheet lined with baking parchment. Dust with confectioners’ sugar and place a second piece of baking parchment on top, then top with a second baking sheet (I used a cookie sheet) to prevent the dough from rising. Reduce the heat of the oven to 350°F (180°C) and bake for 18-20 minutes until golden brown. Take out of the oven and let cool down on a cooling rack. Repeat with the remaining dough.
  3. Take the vanilla cream out of the fridge and beat with medium speed of a handheld mixer until stiff peaks form. Don’t go too fast or the cream might turn into a mess. Fill the cream into a piping bag with round tip.
  4. To assemble the mille-feuille, place a puff pastry piece on a plate, dust with some confectioners’ sugar and top with drops of vanilla cream and berries. Top with a second puff pastry layer and repeat. Add a third layer of puff pastry, confectioners’ sugar and finish with cream and berries.


  • Enjoy baking!