Recipe: Mille-feuille cake - French mille-feuille cake "My Generale!" Mille-feuille: how to prepare a French dessert at home Mille-feuille cake recipe at home

The recipe for Millefeuille cake may confuse you with the complexity of making the custard, but in fact its preparation is easier than it seems at first glance. In order to create a dessert at home, but without spending the whole day in the kitchen, you can purchase ready-made ingredients in the store and at the market.

You can decorate Mille-feuille as a set of cute cakes, or make a large cake for a group. So, what do we need to prepare this French dessert:

Puff pastry without yeast – 500 gr.
One type of berries - 400-500 gr.

(The French classic in the recipe is raspberries, but you can use strawberries or any other soft berries, such as blackberries, blueberries and even cloudberries. The main thing is that they do not “explode” in the mouth.)

Cream ingredients

Sugar – 5 tablespoons (about 125g)
Starch and flour - 1 tablespoon each (50 g total)
Eggs – 2 pcs. large
Vanilla essence - ¼ teaspoon (or a bag of vanilla sugar)
Medium fat cream (up to 10%) – 500 ml.

It is important that the cream is not made from powdered milk, since cooking with such milk will ultimately affect the taste of the dessert in a negative way.

Recipe

First of all, let's decide in what form we want to see our dessert.

If it is a cake, then we thinly roll out the dough into 4 identical squares, pierce the squares with a fork over the entire surface and put them in the oven.
Set the temperature to 200 degrees and leave the dough for 20-25 minutes. It is important not to open the oven during this time!
If you decide to make Millefeuille cake for dessert, the recipe is the same - roll out the dough thinly and cut into squares or rectangles of the same size. The classic recipe implies a size of 10 by 20 cm, but for some this size is too large. You can make small squares of 5 by 5 cm, for two “bites”, but, however, such a dessert will not look very good in the photo if you want to capture your creations.
After the squares are cut and pierced with a fork, we put them in the oven according to the same principle as in the version with cake layers.
After the dough has browned and risen a little, carefully take out the finished cakes and cool them.

Cream recipe

Pour the cream into a saucepan, bring it to a boil and set aside
In a separate bowl, lightly beat the eggs
Gradually add sugar, vanilla, starch and sifted flour. Stir until the mixture becomes completely homogeneous.
Gradually add cream to the egg-flour mixture, stirring thoroughly and quickly.
Place the bowl in a water bath and cook over low heat, stirring constantly, until it thickens to the point of homemade sour cream.
After the cream has become thick enough, set it aside to cool, covering it with a lid so as not to dry out.
Once it has cooled sufficiently, it must be rubbed through a sieve to avoid lumps.
We put it in the refrigerator for a while so that it cools down completely, covering the pan with film.
Place the prepared cakes on a beautiful dish.
Cover the cake with cream; this is best done using a pastry bag.
We leave a small space, literally 0.5-1 cm around the edges.
After this, spread the berries evenly over it, slightly pressing them into the cream layer. Carefully lay them out along the edges so that they occupy the same free space at the edges, but are also pressed into the cream on the other side.
Cover the top of the berries with cream again and cover with the next cake layer.
If we make a cake, then we get four layers of dough, berries and cream. In the last layer of the cake we simply arrange the berries beautifully. The cake will turn out tall, but not heavy at all.
If you make dessert in the form of cakes, then, as a rule, three layers of dough, cream and berries are used.

Decor

The dessert can be topped with mint petals, powdered sugar, fresh ground berry sauce or your favorite jam. Both the cake and the pastries can be cooled a little before serving, but they cannot be stored for a long time, nor should they be left warm for a long time. This is important to consider if you want to take a photo of your creation - like any dessert with fresh berries, the best photos of Millefeuille are obtained if you take a photo of it immediately after preparing it.

Millefeuille without custard

For those who don’t want to bother with custard, there is an excellent and quick recipe - you will get a cake that is not inferior to the first in sophistication:

Ingredients for cream (2nd option)

Mascarpone – 500 gr.
Cream (fat content 35%) 250 gr.
Powdered sugar – 100-150g (to taste)
Vanilla essence - 1/3 teaspoon (or a bag of vanilla sugar)

Beat all ingredients at low speed and cool in the refrigerator for about 10 minutes. After this, the cream is used in the same way as in the original recipe.

This recipe differs slightly in taste from the classic one, but adds a slight sourness, so when choosing this cream recipe, it is better to combine it with sweeter berries. Cake and pastry with it will retain its shape longer to delight your guests and photo fans on social networks.

Video recipe for making Millefeuille cake

Mille feuille is a dessert recipe from French cuisine, essentially similar to Napoleon, beloved by many. Often, the composition of the delicacy is supplemented with berries or slices of fruit, which refresh the taste of the dish, giving it additional aroma and pleasant sourness.

How to cook mille-feuille?

The mille-feuille dessert comes in the form of portioned cakes or a large cake and has a lot of cooking options.

In the authentic version, mille-feuille dough is made from puff pastry without yeast and the cream is custard.
For the perfect taste of the dessert, the dough is caramelized by sprinkling the surface with powdered sugar a couple of minutes before the end of the baking process.
Mille-feuille cream is prepared from milk, yolks, flour and sugar using the custard method or an unconventional filling from a different base is used.

Mille-feuille cake - recipe

Mille feuille, a simple recipe for which will be presented below, is prepared in the form of a layer cake with custard and fresh strawberry or raspberry filling. If you have time, you can prepare the puff pastry yourself or take ready-made yeast-free layers and roll them out a little before baking.

Ingredients:

puff pastry – 750 g;
milk and cream – 0.5 l each;
sugar – 200 g;
yolks – 4 pcs.;
starch – 100 g;
vanillin and lemon zest;
strawberries or raspberries – 700 g;
powdered sugar – 3-5 tbsp. spoons

Preparation

Cut the dough into 3 equal parts, bake at 200 degrees for 10 minutes, sprinkle with powder a couple of minutes before the end of baking.
Trim the edges of the dough.
Mix starch with sugar, vanillin and zest.
Pour in cream and milk, heat, stirring, until boiling, cool.
Assemble the mille-feuille cake, coating the cakes with cream, adding berries and powder

Mille-feuille cake - recipe

Mille-feuille is a recipe that can be made in the form of portioned cakes. To obtain the ideal appearance of the products, in order to avoid swelling when baking, the rolled puff pastry, cut into portions, is placed between two layers of parchment and pressed down with a baking sheet or metal sheet.

Ingredients:

puff pastry – 250 g;
cream – 300 ml;
sugar – 100 g;
eggs – 2 pcs.;
starch and flour - 0.5 tbsp. spoons;
vanillin;
butter – 100 g;
raspberries;
powdered sugar.

Preparation

Roll out the dough to a layer measuring 60 by 30 cm, cut into 18 equal rectangles, which are baked at 220 degrees for 10 minutes.
Mix sugar with flour, starch, vanillin, add eggs and grind.
Pour cream heated to a boil into the mixture, stirring.
Heat the cream until it thickens, cool, and beat with butter.
Squeeze portions of cream onto one piece of dough, top it with berries, and cover with a second piece.
Sprinkle the mille-feuille cake with powder.

Millefeuille - recipe with berries

Mille-feuille with berries and curd cream acquires rich taste characteristics. In this case, the berry mass is simmered with the addition of sugar and vanilla, acquiring a pleasant sweetness, and the puff pastry is baked between two pieces of parchment and pressed down with a second baking sheet or other weight.

Ingredients:

puff pastry – 0.5 kg;
sugar and powdered sugar - 2 tbsp. spoons;
yolk – 1 pc.;
starch - 1 tbsp. spoon;
vanillin;
butter – 30 g;
berries – 0.5 kg;
lemon juice – 1 tbsp. spoon.

Preparation

The dough is rolled out and cut into 12 pieces and baked at 220 degrees.
The berries are simmered with two tablespoons of sugar and vanilla until softened.
Add starch and cool.
Beat cottage cheese, yolk and soft butter with powder, lemon juice and vanilla.
The cakes are assembled by coating the puff pastries with cream and adding berries.
Repeat layers 2 times.

Mille-feuille - recipe with mascarpone

Mille-feuille with mascarpone, the recipe for which will be outlined next, turns out incredibly tasty and appetizing. The sophistication of the dessert allows it to be served with dignity not only to the everyday, but also to the festive table. The most delicate buttercream perfectly complements fresh raspberries, which can be replaced with strawberries.

Ingredients:

puff pastry – 250 g;
sugar and powdered sugar - 3 tbsp each. spoons;
mascarpone – 250 g;
cream 33% – 150 g;
vanillin;
raspberries – 250 g.

Preparation

Puff pastry is cut into 9-12 rectangles and baked until done.
Whip the cream until stiff, add mascarpone and vanilla mixed with sugar in portions.
Assemble the cakes by placing 3 sheets of dough on top of each other, adding cream and raspberries to each one.
Sprinkle millefeuille with berries and mascarpone powder on top.

Meringue mille-feuille with wild berries

Mille-feuille meringue, prepared taking into account the following recommendations, will amuse you with its amazing delicate and airy taste. Fresh forest berries are also used as an addition to the airy cakes: raspberries, blackberries, blueberries. Before serving, the dessert is sprinkled with chopped nuts.

Ingredients:

proteins – 5 pcs.;
sugar – 200 g;
mascarpone – 0.5 kg;
cream 33% – 200 g;
wild berries – 0.5 kg;
nuts, citric acid, powdered sugar.

Preparation

Beat the whites until stiff with a pinch of citric acid, adding sugar in portions during the process.
Circles are drawn on parchment, portions of the protein mass are distributed on top, baked for 50 minutes at 150 degrees, and cooled in the oven.
Process the cream with a mixer until it forms a dense foam, add powdered sugar and mascarpone.
Place layers of meringue and cream, complementing with wild berries.

Berry-banana mille-feuille - recipe

An equally tasty and original version of the French dessert is berry-banana mille-feuille. You can prepare the delicacy with mascarpone cream or by replacing the cheese with more affordable and affordable cottage cheese. After cutting the bananas, to avoid darkening, sprinkle with lemon juice and, if desired, sprinkle with powdered sugar.

Ingredients:

puff pastry – 500 g;
cottage cheese – 500 g;
cream 33% – 200 g;
powdered sugar – 100 g;
berries – 200 g;
bananas – 300 g;
vanilla, lemon juice.

Preparation

Roll out, cut into equal portions and bake the dough.
Beat the cottage cheese with a blender, adding vanilla and powder.
Mix whipped cream into the cream.
Assemble the dessert by coating the cakes with cream and topping them with bananas.
The cakes are decorated with berries on top, sprinkled with powder and served.

Vanilla mille-feuille

Read more about how to make mille-feuille without berries. The taste characteristics of the dessert are determined in this case by the aromatic one, which is prepared using the custard method with the addition of vanilla pods. In this case, puff pastries must be caramelized by sprinkling with powdered sugar during baking.

Ingredients:

puff pastry – 750 g;
milk – 600 ml;
vanilla pods – 3 pcs.;
sugar – 150 g;
yolks – 5 pcs.;
starch – 90 g;
butter – 70 g;
cream – 300 g;
powdered sugar.

Preparation

The dough is rolled out, divided into 3 equal parts and baked between sheets of parchment, pressing down on a baking sheet.
Boil milk with two cut vanilla pods.
Add the yolks mashed with sugar and starch, cook, stirring, until thickened.
Whip the cream with the seeds of the last pod, mix into the cooled cream, and beat.
Layer the cooled cakes with cream.

Mille-feuille with custard

Mille-feuille is incredibly tasty, tender, soft and simply melts in your mouth. In this case, custard is used as an impregnation, which can be successfully replaced with cottage cheese or one prepared with mascarpone. The dessert is decorated with sliced fresh fruits and berries.

Ingredients:

flour – 500 g;
sugar – 200 g;
eggs – 2 pcs.;
honey and oil - 100 g each;
soda – 2 teaspoons;
milk – 250 ml;
powdered sugar – 80 g;
yolks – 2 pcs.;
starch – 30 g;
cream – 170 ml;
vanillin, fruits, berries.

Preparation

Heat honey and soda, add eggs with sugar, butter, heat, stirring, for 10 minutes, stir in flour.
The dough is divided into portions, rolled out, and circles of equal size are cut out.
Bake the cakes until golden brown and cool.
Grind the yolks with powder, starch, vanillin.
Pour in milk, heat, stirring until thickened, cool.
Stir in whipped cream and coat the cakes with cream.

Chocolate mille-feuille

The prepared sweet mille-feuille dessert will delight the taste buds of those with a sweet tooth and fans of chocolate pastries. Classic puff pastry cakes are initially coated with chocolate-nut paste, which gives the sweet a special richness and amazing taste.

Ingredients:

puff pastry – 500 g;
cream – 500 g;
chocolate – 50-100 g;
chocolate-nut butter – 400 g;
nuts, fruit slices and berries.

Preparation

The puff pastry is rolled out, cut into portions, and baked, pressing with a weight.
Whip the cream to stiff peaks, stir in the chocolate dissolved in a water bath.
Coat the cakes with paste, add slices of fruit and berries, and then cream.
Lay the cakes on top of each other.

Mille feuille with cheese cream - recipe

Mille feuille, the recipe for which is presented below, cannot be classified as a dessert, unlike previous versions. The dish turns out to be a snack and is quite suitable for serving for breakfast or as a light dinner. The cream in this case is prepared from the addition of broccoli boiled in a spicy broth.

The wonderful and delicate dessert "Millefeuille" will appeal to every representative of the fairer sex. To prepare it, you can use various ingredients, including fresh fruits. Thanks to this, the Millefeuille cake, the recipe for which will be discussed in the article, turns out to be truly refreshing.

Raspberry Cake

This option is very popular, as the dish turns out tasty and tender. For this dessert, or rather for 4 servings, you need to take the following ingredients: 200 g of puff pastry, 450 g of fresh raspberries, 220 g of cream, 120 g of powdered sugar and fresh mint leaves.

Cooking process

Of course, you can make your own puff pastry, but this recipe will use store-bought dough to significantly save on the time it takes to prepare the cake. Delicious and prepared according to the recipe below.

Dessert "Millefeuille" made from pancakes

This option turns out to be very satisfying, but at the same time light and, of course, tasty. To prepare this dessert you need to bake regular sweet pancakes. For the cream, take the following ingredients: 400 g 150 g of 33% fat cream and the same amount of blueberry jam or preserves. This recipe also requires a sauce, which consists of 250 g of 22% cream, the same amount of sugar, 1 g of vanillin and 20 g

"Millefeuille": recipe

First, bake the pancakes, which should be about 2 mm thick.
Now prepare the cream. For it, whip the cream until a fluffy foam forms, and then add cheese and jam in portions. Mix all ingredients into a homogeneous mass.
Let's start assembling the cake. We put cling film on the table, and on it a pancake, which we grease with cream, then another pancake, and so on. As a result, you need to make 6 layers, more if you want. Wrap the finished dessert in film and put it in the freezer for 4 hours.
While the cake is in the refrigerator, you can prepare the sauce. To do this, put sugar in a saucepan and heat it over low heat until it becomes caramel. Stirring constantly, add cream until completely dissolved. When this happens, add liqueur, vanilla and mix thoroughly again.
Serve the dessert by dividing it into portions and topping it with sauce. To decorate the dish, use fresh berries and mint.

Praline cake

For this variation, you need chocolate dough, which you can make yourself by simply adding a small amount of cocoa to the regular recipe. This results in a cake that is delicious and light, which can be served for any celebration. For the dessert you need the following ingredients: 120 g hazelnuts, 250 g butter, 4 eggs, 140 g sugar, a packet of vanilla, 120 g heavy cream, 35 g corn starch, 420 g milk, 800 g puff pastry and 50 g cognac.

Cooking process

The Millefeuille cake, the recipe for which is very simple, takes just over an hour to prepare.

Lemon cake

The dish is designed for 2 servings. The Millefeuille cake, the recipe for which we will now look at, takes only half an hour to prepare. For it you will need the following ingredients: 3 whole eggs and 2 whites, juice and zest from 2 lemons, a glass of sugar, 7 tablespoons of butter, 3 tablespoons of melted butter, a package of puff pastry, 7 tablespoons of powdered sugar and a glass of your favorite berries

Cooking process

First we'll make the cream. Place the saucepan on low heat, pour sugar into it and beat in 3 eggs. We also send the zest and juice of lemons, as well as oil. The cream must be constantly stirred to prevent lumps from forming. When it thickens, remove from heat and place in the refrigerator.
Take the dough and brush one sheet with egg white. Place the next one on it, brush it again with egg white and cover with the last sheet. Take any round shape, even a glass will do, and cut out cookies from the dough.
Place the frying pan on the heat, add and fry the cookies on both sides for a few seconds until golden brown.
Take a serving plate, pour a couple of spoons of cream into the center and place one cookie on it. Place a few spoons of cream and berries on it again, cover with another cookie on top. We repeat the procedure again. That's it, dessert is ready.

Millefeuille cakes, the recipe for which we have just reviewed, will certainly delight all members of your family.

An airy French cake that will not leave lovers of sweets indifferent. Delicate cream, puff pastry and fruit, mmm! But you will have to tinker with it, mille-feuille does not tolerate haste and requires attention, especially at the stage of creating puff pastry. You didn’t think that we would bake from something ready-made, did you? But first things first. So,

Category: Baking / Puff pastry
Cooking time: 1 hour 30 minutes

Ingredients for cream:

Milk – 250 ml
Eggs – 2 pcs.
Vanilla – 1 pod
Sugar – 60 grams
Flour – 10 grams
Corn starch – 10 grams
Cream 33% - 250 ml
Cognac – 1 tablespoon
Fresh raspberries

Method for making puff pastry

Making it: Take the prepared homemade puff pastry out of the refrigerator and roll it out onto a sheet. Make small cuts or pierce the dough with a fork over the entire surface so that there are no bubbles during baking (my cuts were too big and the cream seeped through them).

Bake the dough in an oven preheated to 220°C for 20 minutes. Focus on your oven, the dough should rise and brown.

When ready, remove and cut into 9 equal pieces with a very sharp knife. The edges may not come out very smooth, so we trim the edges to get identical rectangles of dough. The trimmings will be useful to us later. Make crumbs out of them using a blender.

Okay, now let's make the cream. Pour milk into a saucepan, add vanilla seeds and bring to a boil.
At this time, beat the eggs with sugar, then add flour and starch and stir with a whisk or mixer until smooth. You can add a few spoons of hot milk and mix well.
Pour the egg mixture into the boiling milk without ceasing to stir the milk, simmer for a minute or two, as soon as it begins to thicken, remove from heat.

Transfer to a clean bowl, cover, and cool to room temperature.
Beat very cold cream with a mixer until stiff peaks form.

Pour a spoonful of cognac into the cooled custard, mix thoroughly,

and then gently stir in the cream from bottom to top using a spatula. The cream is ready.

Wash fresh berries (raspberries, strawberries, blueberries, you can mix as you like) and dry thoroughly on a towel.
Let's start collecting our dessert.

Place the cream in a pastry bag with a nozzle.

Cover the first layer of dough with cream, place fresh berries, another layer of cream on top,

second layer of dough - cream - berries - cream, and cover with a third layer of dough.

Use a wide knife or spatula to trim the sides, since the cream may protrude along the edges and...

and roll with puff pastry crumbs. Garnish with cream and fresh berries and enjoy! Bon appetit!

Are you preparing a tastier French dessert? Let's discuss in the reviews.

“Millefeuille” is the French analogue of the “Napoleon” dessert beloved by many of our compatriots. The name of the delicacy is translated as “yarrow”, since its basis is made of puff pastry cakes. They are layered with custard or other cream and fresh berries. This is the main difference between “Millefeuille” and “Napoleon”. The result is quite thick layers, so only three or four cakes are enough. The French believe that the most delicious Millefeuille is crispy, so they serve it immediately after cooking, without waiting for the cakes to be soaked in cream and berry juice. All this affects the taste of the finished sweet, making Millefeuille completely different from Napoleon, despite the fact that their recipes have much in common.

Cooking features

Millefeuille is made from yeast-free puff pastry. The cream is used custard, cheese, curd, cream, sour cream or other. If you use ready-made dough and one of the simplest cream options, it will take very little time to prepare the dessert. But still, pastries and cakes, prepared from start to finish at home from the highest quality ingredients, turn out much tastier than those made from store-bought semi-finished products. If you really want to create a French dessert with your own hands, you will need to know a few things, since the task before you is not entirely simple.

Puff pastry can be made from margarine or butter. The most delicious food comes from natural high-fat oil.
There is no rush to prepare puff pastry. Having rolled out the first layer, folded the product into an envelope and put it in the refrigerator. After a while, it is rolled out again, folded into an envelope, and cooled. Do this 2–4 times. As a result, it can take almost half a day to prepare the dough for Millefeuille alone. If you have planned to prepare Millefeuille, do not plan other important things for that day. Prepare a large amount of dough at once so that part of it can be frozen: this will significantly reduce the preparation time for the dessert next time.
You only need to cut the puff pastry with a sharp knife, otherwise it sticks together at the cuts and does not rise during baking.
Puff pastry contains a lot of oil, so before baking the cakes, just lay baking paper on the baking sheet. If you are not sure of its quality, you can grease it with butter or vegetable oil, but only with a very thin layer.
Some of the baked dough can be crumbled and used to sprinkle the finished cake (or pastries) following the example of Napoleon.
Berries and fruits for Millefeuille are usually taken fresh. If you use frozen ones, let them thaw and drain off any juices. Canned fruits are not suitable for making Yarrow, as they quickly soak the dough.
If you use butter to make the cream, remove it from the refrigerator in advance to soften it. Cream, on the contrary, must be used cold, otherwise it will be difficult to whip. The custard is cooked in a water bath or very low heat so that the yolks do not curdle.
In order for Mille-feuille to have a classic look, the cream is not spread on the cakes, but spread out using a cooking bag or syringe. This can only be done after the cakes have cooled completely. The cream also needs to be cooled.

The dessert should be served freshly prepared, otherwise it will cease to be crispy and lose some of its charm.

Classic Millefeuille recipe

wheat flour - 120 g for dough, 20 g for cream;
chicken eggs - 1 pc. for dough, 2 pcs. for cream;
powdered sugar - 40 g for dough, 20 g for custard, 20 g for buttercream;
lemon juice - 20 ml;
butter - 60 g;
salt - a pinch;
vanillin - a pinch;
milk - 0.2 l;
heavy cream - 100 ml;
fresh berries (strawberries or others) - 0.25–0.3 kg.

Cooking method:

Wrap a piece of butter of the desired size in foil and put it in the freezer for half an hour.
Sift the flour, mix with salt and a tablespoon of powdered sugar.
Grind the frozen butter, holding the piece by the foil. It will be easier to do this if you first dip the butter into the flour.
Sprinkle the butter with flour, sprinkle with lemon juice, and knead the dough.
Wrap the dough in cling film and place it in the main compartment of the refrigerator for half an hour.
Roll out the dough, roll it into an envelope, and put it in the refrigerator for another half hour.
Roll out the dough again and fold it into an envelope. Put it in the refrigerator.
After half an hour, roll out the dough again into a rectangle of 36 cm by 24 cm or a square of 30 cm by 30 cm.
Place parchment paper on a baking sheet. Wrap the dough around the rolling pin, transfer it to a baking sheet, and spread it out.
Preheat the oven to 200 degrees.
Pierce the dough in several places with a fork, brush with beaten egg, and place in the oven.
After 10 minutes, sprinkle the dough with powdered sugar and return to the oven for 5 minutes. Remove from the oven, cut into three pieces measuring 12 cm by 24 cm if you plan to make a small cake, or into 18 pieces measuring 5 cm by 10 cm if you prefer mille-feuille in the form of cakes. Leave the cakes to cool.
Divide the remaining eggs into whites and yolks; only the latter will be needed to prepare the cream.
Place the yolks in a bowl, add powdered sugar, vanillin, 50 ml of milk, and beat with a whisk. Add flour and stir until smooth.
Heat the remaining milk without bringing it to a boil. Pour into the yolks in a thin stream, whisking them at the same time.
Place the cream in a water bath or low heat. Cook, stirring, until it thickens. Remove the cream from the heat and let it cool. To speed up the process, the bowl of cream can be placed in a container filled with cold water.
When the cream has cooled, whip the cream and add the remaining powdered sugar.
Combine cream with custard.
Wash the berries and let them dry. Cut large strawberries in half.
Place the cream in a pastry bag. Squeeze it onto the cakes precisely. You need to cover 2/3 of the cakes, leaving the third part for the final layer.
Place the berries on the cream, drowning them slightly in it.
Place the other half of the cream-covered cakes on half of the cakes decorated with cream and berries. Place clean cakes on top.

Before serving, the cake can be sprinkled with powdered sugar and decorated with berries.

"Millefeuille" with cheese cream and raspberries

puff pastry - 0.5 kg;
mascarpone - 0.2 kg;
heavy cream - 0.2 l;
dessert wine - 40 ml;
powdered sugar - 40 g;
raspberry confiture - 40 ml;
fresh raspberries - 0.25 kg.

Cooking method:

Mix mascarpone with alcohol and whisk.
Whip the cream separately, then combine it with the cheese mixture and beat again.
Thaw the finished puff pastry, divide into 2 parts (it is often sold in packages of 2 layers).
Roll out the first layer, place it on a baking sheet lined with parchment, pierce it in several places with a fork and place in an oven preheated to 220 degrees for 15 minutes.
Cool the baked layer slightly, cut into 4-8 pieces of equal size, and leave to cool.
Bake and cut the second layer of dough in the same way.
Divide the cakes into groups of 4 cakes. As a result, you will get either 2 large cakes or 4 medium-sized cakes.
Divide the confiture by the number of cakes and spread the corresponding number of cake layers (if you are making 2 large cakes, cover 2 cake layers with confiture).
Cover the confiture-coated cakes with clean ones and press down. The resulting pairs of cakes, sealed with confiture, will become the center of future cakes.
Cover the jam-glued cakes with cream and berries, using half of these products.
Apply the remaining cream and berries onto 2–4 cake layers (according to the number of cakes). Leave a few berries (6–12 pcs.) for decoration.
Assemble the cakes by placing the first layer of a single-layer cake with cream and raspberries, and the second layer - a pyramid of cakes glued together with jam, covered with cream and berries. Place the final layer of clean cakes.
Dust the brownies with powdered sugar.
Arrange the berries.

The dessert according to this recipe is not too sweet, but very tasty. Cream cheese and tart raspberries create a harmonious pairing. A dusting of powdered sugar softens the inherent sourness of the raspberries.

Simple Millefeuille recipe

puff pastry - 0.4 kg;
fresh or frozen cranberries - 0.2 kg;
sugar or powdered sugar - 100 g;
sour cream 25% fat - 0.25 l.

Cooking method:

Roll out the puff pastry, dividing it into 2 parts, bake in an oven preheated to 220 degrees (15 minutes each). Cut each cake into 6 pieces.
Beat the sour cream with powdered sugar, leaving 20–40 g of the sweet product for decorating the cakes.
Thaw the cranberries, drain the liquid. If you have the opportunity to use fresh berries, opt for them. Cranberries can be replaced with black currants or other sour berries.
Cover 8 cake layers with sour cream, arrange the berries on them. Fold the cakes in pairs (placing them on top of each other). Cover with remaining cake layers.
Sprinkle with powdered sugar.
Heat the knife, touch the surface of each cake 2-3 times with the blade - brown stripes will appear on them as the powdered sugar caramelizes.

It will take no more than an hour to prepare the French dessert according to the given recipe, but its taste will not disappoint you.

Millefeuille is a popular French dessert made from puff pastry with custard or other cream and fresh berries. In composition, it resembles the famous “Napoleon” in our country, but the taste is completely different.