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Mille-Feuille with Lemon Cream

Nadia GalinovaNadia Galinova
Mille-Feuille with Lemon Cream
Image: Ivana Krasteva-Pieroni
1 / 2
Preparation30 min.
Cooking20 min.
Тotal50 min.
"Its a pleasure to just look at this mille-feuille with lemon cream and its taste is just incredible"


  • puff pastry - 9 oz (250 g)
  • for the cream
  • milk - 8.5 fl oz (250 ml)
  • yolks - 2 pcs.
  • sugar - 2.8 oz (80 g)
  • starch - 1 tsp.
  • flour - 1 tsp.
  • vanilla - 1 powder
  • grated lemon peel - from 1 lemon
  • lemon juice - 2 tbsp. (optional)
  • whipped cream - 3.5 oz (100 g)
  • powdered sugar - for sprinkling
  • strawberries - for decoration

How to cook

Cut the puff pastry into 3 equal squares. Pierce the surface with a fork. Arrange the squares in a tray lined with baking paper and bake them at 392°F (200°C) in a preheated oven until they're fully baked.

Remove the crusts and let them cool.

Make your lemon cream. Pour the milk into a saucepan.

Add the sugar, egg yolks and a full teaspoon of starch and a full teaspoon of flour. Put the saucepan on the stove and start stirring immediately until the confectionery cream thickens.

During cooking, add 2 tablespoons of lemon juice (optional).

Remove the finished cream from the heat and flavor it with a vanilla and the grated peel of 1 lemon. Allow the cream to cool.

Whip the cream well. Add the whipped cream in portions to the cooled cream.

Put a puff pastry in a suitable tray. Fill a piping bag with cream and cover the crust. Put the other crust and pipe out the cream again.

Cover with the third crust.

Sprinkle the gorgeous mille-feuille with powdered sugar and garnish it with strawberries.

It is good for a mille-feuille with lemon cream to stand for a day before being consumed.



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