Easy and delicious, the Mille-feuille with fresh fruit is perfect to celebrate a special occasion or to enjoy at the end of a meal, for an afternoon tea with friends, but also for breakfast.
To make this recipe you need 3 puff pastry rolls, diplomatic cream (or custard, if you prefer) and fresh fruit to taste. I opted for strawberries (a must), blueberries, grapes and pineapple. I think the pineapple gave the filling an extra boost. In short, try it because it’s really delicious.
A classic of the Italian pastry that will impress everyone.
Let’s see how to make the Mille-feuille with fresh fruit recipe! So let’s get started.
Other tasty recipes to enjoy:
Ingredients
For the diplomatic cream
To complete
Tools for the Mille-feuille with fresh fruit
You need:
Steps
HOW TO MAKE A MILLE-FEUILLE WITH FRESH FRUIT
1)
First, heat the oven to 190°C (374°F).
Remove the puff pastry from the fridge and leave it at room temperature for at least 5 minutes, then unroll it. Using a springform pan, cut out 3 circles approximately 24 cm (or the diameter you prefer).
Place the discs with their baking paper on 3 baking trays, prick the surface with a fork, distribute the brown sugar evenly on each disc and bake for about 15 minutes, until golden brown. Bake some of the excess pastry in the oven for about 10 minutes (to complete the dessert) and with the remaining pastry create chocolate and jam pastries.
2)
Place a saucepan on the heat with the milk, the vanilla bean and grated lemon zest .
Meanwhile, put the egg yolks, sugar and cornstarch in a bowl and beat with an electric mixer until the mixture is soft and frothy. As soon as the milk starts to boil, turn off the heat, remove the vanilla bean and filter the milk slowly, directly onto the egg mixture, stirring .
Pour the mixture into the saucepan, heat it again and thicken the cream, stirring constantly to avoid lumps. Place the thickened cream in the bowl, cover it with cling film and leave it to cool in the fridge for about half an hour .
When the cream is very cold, whip the whipping cream with 2 tbsp sugar and add it little by little to the cream (after having mixed it with a hand whisk to soften it), mixing delicately from the bottom up with a spatula, so as not to deflate everything.
3)
Place a puff pastry disk on a serving plate, brush it with pineapple juice, put the cream in a piping bag and cover the surface, creating a spiral, and distribute pieces of fruit as desired. Repeat with the other disks.
Finish the dessert with the remaining diplomatica cream, crumble the remaining puff pastry and use a spatula to distribute it all around. Complete with coconut chocolates, store in the fridge and serve.
Here it is. The Mille-feuille with fresh fruit is ready. Enjoy!
Buon appetito.
Storage
You can store The Mille-feuille cake with fresh fruit in the refrigerator for 1-2 days, closed in an airtight container.
Tips and Tricks
– I cut out circles of about 24 cm diameter and it is the right size for a cake for 6 – 8 people.
– To extract the seeds from the vanilla bean, cut the bean with a small knife and extract the seeds using a teaspoon.
– Fill the cake with the cream, 1 hour before serving, but not too far in advance, to maintain the crispness of the pastry layers.
– Replace strawberries, blueberries and grape with other fruit like raspberries or sliced peaches for a different taste and appearance. Layering multiple fruits can add a colorful twist.
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Varied doses for servings
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