Olive Magazine
Mille Feuille Recipe

Millefeuille of summer fruit with calvados cream

Published: September 23, 2015 at 9:19 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Master the art of French patisserie with the classic mille feuille. Delicate layers of puff pastry, fresh summer berries and sweet calvados cream make this tea time treat a showstopping recipe to serve to your friends and family


Try this delicate French dessert then check out our classic macarons, rose and almond choux buns and French crullers.


  • icing sugar
  • 250g block puff pastry
  • 250g strawberries, hulled and halved
  • 200ml double cream
  • 200g raspberries
  • 2-3 tsp calvados (or armagnac)


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Dust the work surface lightly with icing sugar and roll out the pastry to 20p thickness. Put the pastry on a baking sheet lined with baking paper. Cover completely with more baking paper and another baking sheet (this will stop it from rising too much).

  • STEP 2

    Bake for 15 minutes, then take out and remove the top baking sheet and paper. Dust with icing sugar and put back in the oven for another 10-15 minutes until golden. Cool.

  • STEP 3

    Put the strawberries cut side down in a baking tray and dust with icing sugar. Put in the oven for 3 minutes then cool (this intensifies the strawberry flavour). Meanwhile, whip the cream with 1 tbsp icing sugar and the calvados.

  • STEP 4

    Use a sharp knife to cut the cooled pastry into 12 squares, approx 8cm each.

  • STEP 5

    Put a dab of cream on a plate and put a pastry square on top. Add a blob of cream to the centre of the square. Line up strawberry halves facing outwards. Add a little more cream then put a second pastry layer on top.

  • STEP 6

    Add another blob of cream then arrange raspberries around the edge. Top with one more pastry square and dust with icing sugar.


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