Adds a Surprise Layer to Mille Feuille

In this recipe, Mille Feuille transforms into an exceptionally sophisticated cream slice. It sounds brilliant, and it tastes just as amazing.

Ingredients for 6 Servings

For the puff pastry

  • 2 rolls of puff pastry dough (270 g each)
  • 100 g caster sugar
  • icing sugar


For the cream filling

  • 400 g milk
  • 200 g heavy cream
  • 120 g granulated sugar
  • seeds of 2 vanilla beans
  • 8 egg yolks
  • 60 g corn starch
  • 150 g butter (cut into cubes)
  • 25 g STROH 80


For the mascarpone cream

  • 250 g heavy cream
  • 250 g mascarpone
  • 25 g sugar
  • Seeds of 1 vanilla bean



  • Spread out the puff pastry dough on a baking sheet lined with parchment paper and dock it (prick it all over with a fork).
  • Sprinkle the sugar on the dough evenly and bake it for 30 minutes at 160 °C fan until it is golden brown.
  • Turn over the dough and bake until the other side turns a golden brown color as well.
  • Take out the dough and turn oven heat up to 220 °C.
  • Sprinkle the dough with icing sugar and bake again until the sugar has caramelized. Then allow it to cool.
  • For the cream filling, heat the milk with the cream, sugar, and vanilla seeds.
  • Mix the egg yolks and the corn starch, at first stirring in just a dash of the hot milk-cream mixture and then continuing with the rest.
  • Simmer until the mixture gets a pudding-like consistency.
  • Then take it off the burner and stir until cool, adding butter cubes and STROH. Refrigerate for about 2 hours.
  • For the mascarpone cream, whisk all ingredients until creamy.
  • Use a bread knife to cut the dough into 11 x 4 cm pieces.
  • For each serving, first take one piece with its caramelized side face-down and use a piping bag to apply the cream filling in an even layer (1 cm thick).
  • Then cover with a second piece and apply another layer of cream filling.
  • Finish the serving with another piece of pastry and decorate it with mascarpone cream.


Mille Feuille "Nussbaum" mit STROH

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