Berry Mille-Feuille Cake Recipe (video)
A show-stopping layered cake made with flaky puff pastry, creamy custard, whipped cream cheese filling, and fresh berries—perfectly crisp, indulgent, and bright in flavor.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Medium-sized
- 1 Oven Preheated to 400°F
- 1 Whisk
Ingredients
Main ingredients
- 4 sheets Puff pastry thawed properly
- 1 Egg beaten
- White granulated sugar to sprinkle on pastry and sweeten filling
- 1 ½ cups Whole milk for custard base
- 1 tablespoon Flour
- 2 Egg yolks
- ⅓ cup White granulated sugar for custard
- ¼ teaspoon Raspberry extract
- 2 tablespoons Cornstarch
- 2 tablespoons Milk for cornstarch slurry
- ½ cup Butter softened at room temperature
- 8 ounces Whipped cream cheese softened
- ¾ cup Heavy cream cold
- ½ cup Sweetened condensed milk
- 3 cups Fresh berries for filling
- ¼ cup Dark chocolate melted, for garnish
Instructions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lay puff pastry sheets flat, brush with beaten egg, sprinkle with sugar, and prick with a fork.
- Bake for 15–20 minutes until golden brown, then cool completely.
- For custard: In a saucepan, whisk milk, flour, cornstarch, and sugar over medium heat until hot.
- In another bowl, beat egg yolks. Temper with hot milk. Return to saucepan, cook until thickened, then stir in raspberry extract and cool.
- Make cream layer: Beat softened butter and cream cheese. Add cold heavy cream and sweetened condensed milk. Whip to soft peaks.
- Assemble: Layer puff pastry with custard, whipped cream, and fresh berries. Repeat layers.
- Finish with final pastry layer, decorate with whipped cream, berries, and drizzle dark chocolate. Chill at least 6 hours before serving.
Notes
Refrigerate leftovers wrapped tightly for up to 3 days. Freeze in airtight containers if needed and thaw overnight. Reheat gently.