Crusty and delicate puff pastry generously layered with soft vanilla custard is what the world’s famous Millefoglie cake all about.
As all puff pastry masterpieces, Millefoglie originates in France. But it’s one of the most favorite cakes in Italy.
Because of its simplicity and truly extraordinary taste Millefoglie is the beloved cake for Birthdays, Weddings and other festive events, large and small.
They say the cake was first mentioned in the book Cuisinier François dating from 1651.
Later the recipe was perfected by Marie-Antoine Carême and this is how we know it to be today.
Millefoglie or Mille-feuille (in French) literally means “one thousand leaves”. And if you’ve ever tried millefoglie you can totally tell why.
Three layers of puff pastry just out of the oven turn into delicate, light and crispy base with “thousand layers”.
The first two sheets are generously covered with aromatic, freshly made vanilla cream.
In this version Millefoglie is made with fresh berries, that create taste sparkles each time you happen to bite on a fresh berry amid soft velvety vanilla custard.
It's simply perfect!
Ingredients
- For layers:
- 3 puff pastry sheets
- 2 cup assorted berries (blueberries, raspberries)
- For cream:
- 2½- 3 cups whole milk
- ⅔ cup sugar
- 6 egg yolks
- ½ cup corn starch
- Vanilla to taste
- For decoration:
- Powdered sugar
- Fresh berries
Preparation:
Step 1 - Puff Pastry Sheets: Prepare 3 ready to use puff pastry sheets. Pick each sheet all over with a fork to make small wholes in the dough and let it “breath” while in the oven. Bake each sheet of puff pasty on a baking sheet lined with a parchment paper at 390-400 F for 15 minutes or until light golden brown.
If the puff pastry you bought requires rolling, roll it into 3 pieces of equal size and approx ¼ inch thick.
Step 2 - Vanilla Cream
Step 2a: Beat egg yolks with sugar.
Add corn starch, vanilla and ½ cup milk.
Whisk everything well until a smooth and even texture without any lumps.
Step 2b: Heat 1 ½ cup of milk on a stove-top without boiling it. (Yes, you still have some milk left which we’ll use in a few moments).
Turn the heat on low and slowly start adding egg yolks, corn starch and milk mixture to the heated milk. Whisk continuously to prevent formation of lumps and sticking to the bottom of the bowl.
Continue whisking until until the cream starts to become pretty thick and turns into custard.
But be careful not to overcook the cream otherwise you’ll get a sweet omelet. And that's not exactly what we want 🙂
Once you see consistency of the cream is thick enough transfer it into a large bowl.
Step 2c: To stop cooking process, pour the remaining milk slowly until you reach the desired thickness. Stir well until your cream becomes nice, even and velvety.
NOTE: As an alternative, to stop further cooking of the cream once it’s removed from the heat place a bowl with a cream into a large bowl filled with ice. In this case use don’t need to preserve 2 cup of milk, just heat up 2 ½ cups straight at the beginning of this step.
Assemble Millefoglie Cake
Place the first layer of puff pastry on a serving tray.
Spread ½ of the cream over the top.
You can use a simple spatula, zip-locker bag with cut corners or a pastry bag to make an even layer of cream.
Add half of the berries.
Repeat the process with the second layer.
Cover the cake with the last puff pastry sheet. Dust with powdered sugar and a few berries you used in the cake.
One thousand words is not enough to describe this incredible taste.
So the best thing you can do is bake and try it yourself!
TIP: Instead of a large 10x 14 inch cake you can make small individual servings. Simply cut puff pasty in smaller rectangulars before baking. Consider you need 3 layers per each mini millefoglie.
Instead of berries you can use pistachios or almonds or use none at all.
Just millefoglie and the cream. Even on it's own it's out of this world 😊
Full Recipe
Millefoglie Cream Cake with Berries
Ingredients
For layers
- 3 puff pastry sheets
- 2 cup assorted berries blueberries, raspberries
For cream
- 2½-3 cups whole milk
- ⅔ cup sugar
- 6 egg yolks
- ½ cup corn starch
- 1 tbsp vanilla extract
For decoration
- powdered sugar
- Fresh berries
Instructions
- Puff Pastry Sheets: Prepare 3 ready to use puff pastry sheets. Pick each sheet all over with a fork to make small wholes in the dough and let it “breath” while in the oven. Bake each sheet of puff pasty on a baking sheet lined with a parchment paper at 390-400 F for 15 minutes or until light golden brown.
- If the puff pastry you bought requires rolling, roll it into 3 pieces of equal size and approx ¼ inch thick.
- Vanilla Cream: Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Whisk everything well until a smooth and even texture without any lumps.
- Heat 1 ½ cup of milk on a stove-top without boiling it. (Yes, you still have some milk left which we’ll use in a few moments).
Turn the heat on low and slowly start adding egg yolk, corn starch and milk mixture to the heated milk. Whisk continuously to prevent formation of lumps and cream sticking to the bottom of the pot. Continue whisking until until the cream starts to become pretty thick and turns into custard. - Be careful not to overcook the cream otherwise you’ll get a sweet omelet. Once you see consistency of the cream is thick enough transfer it into a large bowl.
- To stop cooking process, pour the remaining milk slowly until you reach the desired thickness. Stir well until your cream becomes nice, even and velvety.
- Assemble Millefoglie Cake: Place the first layer of puff pastry on a serving tray. Spread ½ of the cream over the top. Add half of the berries. Repeat the process with the second layer.
- Cover the cake with the last puff pastry sheet. Dust with powdered sugar and a few berries you used in the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I'd love to know if Millefoglie cake is now on your baking list 🙂
Monica says
I have been asked to make this beautiful dessert for a friend's 30th birthday and this will be my first time. I noticed some recipes added whipped cream to the pastry cream after it has cooled. Is this customary? Seems that the pastry cream can stand alone, but wanted to hear from you or others that have made this addition. Thank you! Can't wait to try your recipe!
Svitlana says
Hi Monica, you can definitely add whipped cream to the pastry cream (it's called diplomat cream in this case) but it's totally optional. Sometimes this addition can also make the cream unstable (too liquid). It you'd like to add extra richness to the cream I suggest adding a few tablespoons of butter (room temperature).
Monica says
Thank you so much for the reply and guidance, Svitlana!
Maggie says
We were in Tuscany last October at a wedding and they served this for the dessert instead of a cake. A traditional,American wedding cake is what I was expecting, but this is what they served. The chef brought out the parts and assembled the first layer and the bride and groom finished the assembly of the cake. It was beautiful and it tasted fabulously. So now I am putting on an engagement party for the daughter of a friend of mine and we will be doing this for her engagement party. I’ve made it several times just so that I could learn how to do it. The first time I messed up the puff pastry, but the custard came out beautifully so I figured out how to do the puff pastry and now I’m pretty good at putting this together. I just love this recipe. It’s very unusual and delicious.
Liz Capovilla says
I love your recipe, my favourite christmas cake in New Zealand Berries are plentiful in December. I want to make it for my wedding, how do I make the very large round wedding cake? I cannot find any large pans anywhere?.
Svitlana says
Hi Liz, I'm glad you're loving my Millefoglie cake.
As to your question, do you think larger puff pastry sheets will not fit in the oven or you can't find the puff pastry sheets of the needed diameter?
With round cakes, that's a common problem. I would suggest you consider making a rectangular cake. It's much easier to make it and assemble it, plus you can display it on a big rectangular tray which is also easier to find than a big round cake stand.
Lauren says
I was hoping to have this as my wedding cake, but not sure if any local bakeries would make this. Would I be able to make this ahead and freeze and then thaw? Or would I be able to make the pastries and cream ahead and then have someone assemble a few hours prior to serving? Trying to figure out the best way to do this. Thanks!
Svi @ ItalianRecipeBook says
Hi Lauren, Millefoglie cake doesn't freeze well since puff pastry layers will become soggy after thawing. It is possible to make the pastry cream and bake the puff pasty sheets 1 day in advance. Make sure to cool puff pastry sheets completely, then wrap with cling film as airtight as possible. Assemble a few hours before serving.
But if I may give my 2 cents of advice, from personal experience, you'll enjoy your wedding day more if someone else takes care of the cake. Considering it's your wedding, there will be so many things for you to think about and mostly important have fun and enjoy this special day instead of disappearing in the kitchen. Trust your local baker. You can always make this millefoglie as a dessert for the next day celebration or other family/friends gathering.
Warmly, Svi
Nancy says
I am planning to make this for a gourmet dinner party. How far ahead of time can I make it? I’m thinking if I assemble it too early, the layers will get soggy. Pls advise, Thks!
Italian Recipe Book says
Hi Nancy, it's best to assemble Millefoglie cake 3-5 hours before serving. This way the layers will have enough time to settle but the puff pastry layers won't be soggy as you noted.
Have a fantastic party!
Miki says
I made this with cherries and candied almonds and it was so delicious. The method of stirring in milk at the end to stop cooking is really interesting, but I've never tried it before. Which way do you think is less likely to overcook? I want to try to incorporate Limoncello and get lemon flavor in. Do you have a recommendation for how I could do this?
Italian Recipe Book says
Hello Miki, I'm glad you enjoyed my millefoglie cake. Cherries and candied almonds sound delicious!
You can add limoncello once pastry cream is completely cool.
The best way for cooling the cream fast is to place a large glass bowl or ceramic dish in the freezer an hour or two before you start a pastry cream and let it chill. Once pastry cream is cooked transfer it to the cold bowl.
Tina Petriccione says
I made it this morning to bring to my daughters house for Mother’s Day,
Came out beautifully. Thank you
Will be my go to Custard recipe from now on.
Thank you!!
Wendi says
I have Italian friends from Naples Italy AND he is an amazing chef. For their anniversary I made this, that was 2 months ago and he is still raving about it!
Italian Recipe Book says
Hi Wendy, I'm so happy you loved Millefoglie Cake and had great success with it 🙂 Thank you for trying the recipe and letting me know about it!