Skip to Content

Millefoglie Cream Cake with Berries

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!

Millefoglie Cake - Ingredients

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:

Confectioneer’s sugar

Fresh berries

Preparation:

Millefoglie - Puff Pastry

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

Millefoglie Cream - Step 1

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.

Millefoglie Cream - Step 2

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.

Millefoglie Cream - Step 3

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.

Millefoglie Cream Cake Recipe

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 confectioneer’s sugar and a few berries you used in the cake.

Italian Millefoglie Cream Cake

Full Recipe

Millefoglie Cream Cake Recipe
5 from 1 vote

Millefoglie Cream Cake with Berries

Crusty and delicate puff pastry generously layered with soft vanilla custard is what the world’s famous Millefoglie cake all about.
Print Pin Rate / Comment
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Servings: 10

Ingredients

For layers

  • 3 puff pastry sheets
  • 2 cup assorted berries blueberries, raspberries

For cream

For decoration

  • Confectioneer’s 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 confectioneer’s sugar and a few berries you used in the cake.

Notes

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.
Liked this recipe?Follow @italianrecipeb for more!

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 😊

Millefoglie Cream Cake {Italian Wedding Cake} - Step-By-Step

Would love to know if Millefoglie is now on your baking list 🙂

Recipe Rating




Nancy

Thursday 20th of April 2023

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

Thursday 27th of April 2023

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

Friday 22nd of October 2021

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

Saturday 6th of November 2021

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.

Wendi

Sunday 8th of November 2020

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

Wednesday 11th of November 2020

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!

A Slice of Tradition: Wedding Cakes Around the World | | TimesDirect.TV

Monday 13th of May 2019

[…] symbols are stacked on top of each other in the traditional Italian wedding cake, millefoglie. The romantic name means “a thousand leaves,” which refers to the (less than 1,000) layers of […]

A Slice of Tradition: Wedding Cakes Around the World

Sunday 12th of May 2019

[…] symbols are stacked on top of each other in the traditional Italian wedding cake, millefoglie. The romantic name means “a thousand leaves,” which refers to the (less than 1,000) layers of […]