Mille-Feuille with Berries & White Chocolate Cream

  • Yield: 1 servings


1bunch fresh berries
1sheet puff Pastry
100milliliters Cream
2ounces white Chocolate
1ounce dark Chocolate
1teaspoon icing / Powdered Sugar
1-- small egg
1/2teaspoon vanilla extract


  1. Lay out the pastry. With a love heart cookie cutter make three shapes, or use whichever shape cutter you prefer.
  2. Place the cut pastry shapes onto a flat baking tray lined with baking parchment or greaseproof paper.
  3. Brush with beaten egg and bake at 200C for 10-15 minutes until nicely browned and risen.
  4. Whip the cream until thick.
  5. Melt the white chocolate and when it has cooled, fold it into the cream with the sifted icing sugar.
  6. On a plate place one of the baked pastries and spread a quarter of the cream over it. Top with your choice of fruits and spread with another quarter of the cream.
  7. Lay another pastry sheet on top and repeat the cream/fruit filling. Top with the final sheet of pastry and dust heavily with icing sugar.
  8. Melt the dark chocolate and with a spoon drizzle over the top.