Quick Millefeuille



  1. Preheat the oven to 180°C (355°F).
  2. Unroll the puff pastry rolls and cut each one into 6 rectangles.
  3. Place the 29.5 x 20.5 cm Flexipan multi-purpose baking mat on a perforated baking tray and arrange the puff pastry on top. Layer two rectangles on top of each other and space them apart well.
  4. Bake for 25 minutes.
  5. Make the whipped cream: Pour the chilled cream into a mixing bowl and whip with an electric mixer until it begins to thicken. Add the powdered sugar and beat to stiff peaks. Add the mascarpone and the seeds from the vanilla bean and continue beating until the cream is stiff. Place in a piping bag with a star piping tip.
  6. Let the pastry rectangles cool, then separate the 2 pieces of each rectangle.
  7. Pipe the whipped cream over all the bases, decorate with berries, and close the mille-feuilles.
  8. Dust powdered sugar on top just before serving.

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