Ingredients
- 1 sheet puff pastry (about 10x12 inches)
- 2 tablespoons powdered sugar
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups pastry cream
- Fresh berries
- Crushed pistachios
- Mint leaves
Directions
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Cut the puff pastry sheet into three equal rectangles.
Place the pastry rectangles flat on the prepared baking sheet.
Prick each pastry sheet all over with a fork.
Cover the pastry with a second sheet of parchment paper and place a second baking sheet on top.
Bake for 15–18 minutes until golden and crisp.
For extra crispness, remove the top baking sheet for the last few minutes of baking.
Cool the pastry completely.
Beat cold heavy cream until soft peaks form.
In a separate bowl, whisk the mascarpone, sugar, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until fluffy.
Place one baked pastry sheet on a serving plate.
Pipe or spread an even layer of the cream mixture onto the pastry.
Top with a second pastry layer, and repeat with another layer of cream and berries (if using).
Add the final pastry layer.
Decorate the top layer with cream rosettes, berries, mint, and chopped pistachios.
Dust the top layer lightly with powdered sugar and caramelize with a kitchen torch, if desired.
Chill the assembled mille-feuille for at least 1 hour before slicing.
Slice with a sharp, serrated knife for clean edges.
Frequently Asked Questions
How do I prevent my Mille-Feuille from getting soggy when storing it?
The key to a crisp Mille-Feuille is assembling it just before serving. If you must store it ahead, keep the baked puff pastry layers separate from the pastry cream and mascarpone filling. Store all components refrigerated in airtight containers and assemble within 2 hours of serving for the best texture.
Can I substitute the mascarpone cheese in this fresh berry Mille-Feuille recipe?
While mascarpone adds richness, you can substitute it with an equal amount of full-fat cream cheese, ensuring it is fully softened before whipping with the heavy cream and granulated sugar. This substitution will provide a slightly tangier flavor profile to your filling.
What is the best way to achieve perfectly flat and crisp puff pastry layers for my Mille-Feuille?
To ensure flat layers, line the three cut puff pastry rectangles with parchment paper and place a second, slightly smaller baking sheet on top before baking at 400°F (200°C). This weight prevents excessive puffing, resulting in the structurally sound layers needed for this classic dessert.
