Blueberry Mille Feuille

5 servings
17 min
5 min
Very Easy




  • Arrange onto a baking tray and sprinkle with lots of icing sugar and put them in the fridge to chill. After 30 minutes bake in the oven for 5 minutes then remove and dust again with icing sugar.
  • Bake for a further 5 minutes or until the pastry is a light golden brown. For the lemon cream.
  • Put cream into a large bowl (or the bowl of your mixer) with the icing sugar and the seeds of the vanilla pod.
  • Whip cream until it just starts to thicken and add the lemon zest and a squeeze of lemon juice and fold in. Place into piping bag with a 1cm smooth round nozzle.
  • To assemble. Put a little blob of the lemon cream on the plate on which you are serving the mille feuille and set the first pastry rectangle on top.
  • This will secure the mille feuille in place and stop it from sliding off the plate. Start by piping a row of 4 or 5 blobs of the cream down one side of the pastry and then the same up the other side.
  • If you don't have a piping bag you could just spread a nice thick layer of the cream over each piece of pastry.
  • Take some blueberries and pop one blueberry on each blob of cream. You should do two of these layers of pastry, cream and blueberries for each mille feuille dessert.
  • Next, take your second layer and pipe a nice big blob on the underside of the pastry, like so. Place this middle layer on top of the bottom layer, which should be already secured to your serving plate.
  • Now take a third piece of pastry, this time without any cream or blueberries on it, and pipe a generous amount onto the underside.
  • Place this on top of your middle layer. Dust with a light sprinkling of icing sugar and garnish with a few blueberries on the plate, and maybe a sprig of mint if you are feeling artistic.


Blueberry Mille Feuille, photo 1
Blueberry Mille Feuille, photo 2
Blueberry Mille Feuille, photo 3
Blueberry Mille Feuille, photo 4




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