French mille feuille with sweet tonka bean cream and fresh berries.

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Mille Feuille with Vanilla Cream

7090 Min

A dessert that melts in your mouth and stays in your memory: Mille Feuille with Vanilla Cream. Crunchy, creamy, sweet and fruity: this dessert will captivate everyone with a sweet tooth.

Ingredients 6 Portions

  • For the Vanilla Cream

    • 250 mlMilk
    • 250 mlWhip cream
    • 60 gEgg yolk (Egg yolks from approx. 3 organic eggs)
    • 80 g Granulated sugar, fine
    • 25 gCornstarch
    • 20 gBourbon Vanilla Sugar
    • 1 tsp.Agar Agar
  • For the Puff Pastry

    • 1 pkg.Puff pastry from the refrigerated section
    • 30 gPowdered sugar


  1. 1

    Preheat the oven to 220 °C (top/bottom heat).

  2. 2

    For the cream, bring the milk, sugar, bourbon vanilla sugar and agar-agar to a boil and simmer for 2 minutes. Mix the cornstarch with the egg yolks and 3 tablespoons of the hot milk-mix and stir until smooth. Next, stir the cornstarch mixture into the boiled milk and briefly continue to heat (do not boil) until it has a pudding-like consistency. Remove the pan from the heat and stir occasionally while it cools.

  3. 3

    Unroll the puff pastry and cut into 12 rectangles. Sprinkle half of the icing sugar on a baking sheet covered with parchment paper and place the pieces of dough on top. Sprinkle the dough with the remaining icing sugar and cover with another piece of parchment paper and baking tray.

  4. 4

    Bake on the middle rack of the oven for 12-15 minutes until golden brown. Then remove from the oven and remove the dough from the baking sheet. Leave to cool for at least 15 minutes.


    The puff pastry can be baked a few days in advance. Filled with cream, the slices keep until the next day.

  5. 5

    For the cream, whip the whipped cream in a cold bowl until stiff. Stir the vanilla cream once more and fold in the whipped cream. Place everything in a piping bag fitted with a medium-sized nozzle.

  6. 6

    Pipe half of the cream onto half of the cooled puff pastry pieces. Place another piece of puff pastry on top of each. Pipe the remaining cream on top and decorate with mixed berries and dried flower petals as you like.

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