ingredients
  • Milk 350 ml (1 2/3 cups) • 49 kcal
  • Whipping cream 150 ml (2/3 cup)
  • Yolks 3
  • Sugar 100 g (1/2 cup) • 470 kcal
  • Cornstarch 40 g (1/3 cup) • 338 kcal
  • Vanilla 1/2 tsp
  • Puff pastry 450 g
  • Powdered sugar
  • Milk 2 to 3 tbsp • 49 kcal
Calories refers to 100 gr of product

Millefoglie is the Italian version of the French mille-feuille. In French, mille-feuille means “thousand layers” and refers to the many delicate layers of pastry in the dessert.  In Italy, it’s a popular dessert where it’s often enjoyed with coffee. This Millefoglie Cream Cake consists of light flaky layers of puff pastry, layered with a rich homemade custard—it’s a perfect balance of crunchy and creamy with just the right amount of sweetness.

If this sounds too plain to you (don’t knock it till you try it), then you can also modify the dessert to your liking. This is definitely a dessert that will impress, and it’s not even that much effort to make. It’s perfect for weddings or other special events and will look like it came straight from the bakery!

Millefoglie Ingredients

Milk – use whole milk

Whipping cream – any cream will do, but go for full-fat

Cornstarch – not cornmeal!

Puff pastry – make sure to get puff pastry and not shortcrust pastry.

How To Make Millefoglie Cream Cake

Don’t let this dessert intimidate you. It’s super easy to make. Start by making the custard over medium heat. Heat the milk, whipped cream, sugar, corn starch, and egg yolks, cooking it until the mixture starts to thicken. Add the vanilla, cover, and allow to cool while you work on the pastry. Unroll the dough in a large baking tray. Sprinkle it with powdered sugar, and add another sheet of pastry. Sprinkle with more powdered sugar and bake until golden and flaky.

Once the pastry is finished baking, divide it along the lengths in three pieces. Layer the separate strips of pastry on top of each other, adding a generous serving of pastry cream (custard) between each layer. Freeze for 2 hours, and sprinkle with powdered sugar before serving. Freeze for 2 hours. Sprinkle it with powdered sugar.

How To Assemble Millefoglie

Use a sharp knife to slice the puff pastry, being careful not to break the strips. Work carefully with each layer, and place them on top of each other, adding a large dollop of custard between the layers. Make sure to spread the custard evenly between the layers to ensure the pastry tower doesn’t become skew.

Tips

Give the Millefoglie Cream Cake a Tiramisu Twist. Soak crushed Savoiardi biscuits in coffee, and mix with crushed almonds. Add this to the custard and proceed with the recipe.

You can use whipped cream instead of custard too if you prefer a simpler version. You can also add fresh berries, fruit preserves, or marmalade to the filling.

For a chocolate version, add Nutella to the filling, and dust with cocoa powder.

It’s important to remember that this dessert contains lightly cooked eggs. Consuming desserts with raw or lightly cooked egg poses a risk of food-borne illness.

How To Store Millefoglie Cream Cake

The Millefoglie Cream Cake is best served immediately after assembly. However, it will keep in the refrigerator for 2 days (in an airtight container), keeping in mind that the pastry will lose some of its flakiness over time.

Instructions

Place a saucepan over medium heat and add the milk, whipped cream, sugar, corn starch, and egg yolks.

Cook until the mixture thickens, then add the vanilla.

Cover the bowl with plastic wrap and allow it to cool.

Sprinkle both sides of the dough with powdered sugar.

Prick the dough with a fork. Bake at 190°C (375°F) for 25 minutes. In the meanwhile, add milk to the custard and whisk to combine.

Divide it into three, by cutting along the lengths of the dough.

Then spread the cream on the first part, top with the second part, and repeat using all the layers.

Use a spatula or a spoon to smooth the custard on the site.

Freeze for 2 hours. Slice and sprinkle with powdered sugar.

Notes

When leaving the custard to cool, make sure that the plastic wrap touches the surface of the custard. This will prevent skin from forming.