Millefoglie con Crema Chantilly

Millefoglie is like an Italian version of a vanilla slice. It is basically sheets of puff pastry cut into squares with custard/cream sandwiched in the middle. It is absolutely delicious! I made it with my Italian class a couple of weeks ago and then made it the next weekend.

Here's what you will need to make it (for 4 people):

500ml of milk, 5 eggs, 100g caster sugar, 45g cornflour, finely grated rind of a lemon, 100g fresh cream, pinch of salt, vanilla essence, puff pastry sheets (about 2)

First up add about 1 teaspoon of vanilla essence to the milk in a medium sized pot.

Add the pinch of salt

and the lemon rind.

Bring the milk to the boil.

In a separate bowl, combine the eggs (just the yolks),


the sugar,

and the cornflour.

Whisk it with a fork to form a paste.

Add the egg mixture to the hot milk and return to a moderate heat.


Stir constantly until thick and until there are no lumps.

Put the custard in a bowl and refrigerate until cool.

Meanwhile, cut the pastry sheets in half, then cut the halves into thirds.

Place on a baking tray and prick with a fork.


Sprinkle pastry squares with sugar. Bake at 200 degrees (C) until golden.


Meanwhile, while the pastry is cooking and the custard is in the fridge, whip the cream to soft peaks.

When the custard is cool add the whipped cream.

To assemble: Place one pastry square onto a plate and dollop some custard on top.

Place another pastry square on top of the custard.

Then place another dollop of custard on top and another pastry square.

Then sprinkle with icing sugar. You could also put some berries on top and in between the layers.

Buon appetito!