Berry Mille-Feuille

This simple dessert will knock the socks of guests. It’s easy to prepare and looks as pretty as a picture.


2 punnets blueberries, washed and dried

2 punnets strawberries, washed, dried and hulled

3 sheets good quality puff pastry

¼ cup icing sugar

Custard Cream:

1 ½ cup whipping cream

¾  cup yoghurt

2 tbsp custard powder

3 tbsp icing sugar

1 tsp vanilla extract



Preheat the oven to 220°C and line 3 baking trays with baking paper.

Place the pastry on the prepared baking trays and prick all over with a fork. Place another sheet of baking paper on top of the pastry, then place a heavy baking tray on top. Bake the pastry for 20-30 minutes until golden. Allow to cool completely.

Meanwhile prepare the custard cream.

Place all cream ingredients in a stand mixer and whip until soft peaks form. Set aside in the fridge until

ready to use.

Slice half the strawberries into four thin slices each, lengthways.

Once the pastry has completely cooled, slice each sheet down the center, then slice each of these sheets into four equal rectangles across ways.

To assemble:

Place 8 pastry portions on a serving plate and spoon or pipe over a couple of tablespoons of custard cream.

Top each with 2-3 slices of strawberry and about 5 blueberries.

Cover each with another layer of pastry and repeat.

Place a final layer of pastry on top of each stack, pipe cream over half of the mille-feuilles surface, then dust generously with icing sugar. Finish with a couple of berries.

Serve soon after assembling or place in the fridge for up to an hour.

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