Custard millefeuille

Milhojas de crema pastelera

The Mille-Feuille is a puff pastry very typical in Spain, which can be filled in different ways, such as: custard, cream or angel hair. Strudel is ideal for dessert, tea or coffee after eating. Learn how to make the mille-feuille pastry cream and surprise your friends!

Option 1: mille-feuille pastry cream


  • 2 rectangular sheets of puff pastry
  • Blanquilla sugar for sprinkling on pasta
  • Icing sugar to decorate
  • 500 ml whole milk
  • 40 g cornstarch
  • 1 stick of cinnamon
  • The skin of a lemon
  • The skin of an orange
  • 90 g sugar
  • 2 eggs


ingredientes dulce

  • Dilute cornstarch (maizena) in 17 ml milk and reserve.
  • In a separate bowl, beat the eggs with the sugar until foam and book.
  • In a saucepan, heat the remaining milk with the lemon, Orange and cinnamon branch skins.
  • When break to boil, remove the Pan from the fire and add the eggs with the sugar.
  • Mix well and remove the skins and the cinnamon branch.
  • Replace the saucepan over the heat and add the diluted cornstarch, stirring continuously and over medium heat until boiling. Remove from heat and continue stirring until a homogeneous and smooth cream.
  • Pour the cream in a wide Bowl and stir occasionally so that is does not form crust on the surface. When it has cooled, cover with cling film and refrigerate it in the fridge.
  • Cut two sheets of puff pastry in half and remove one of the halves.
  • Cover a baking dish with foil Bake and place two halves at the bottom. Pierce with fork so that they do not raise.
  • Sprinkle with abundant sugar and again cover with baking paper. Place the other half of the pastry over and again click and sprinkle with sugar. Cover with baking paper.
  • Bake the pastry for 35 minutes at 180 ° C at the top and at the bottom (although if you have another tray of oven is convenient to place it on the top of the source to avoid the pastry to rise).
  • Remove the puff pastry from the oven and let cool on a wire rack.
  • When the pastry is cool, remove the cream from the fridge and remove it to homogenize it.
  • Fill a sleeve pastry (or a plastic bag with a hole in a corner) with the cream.
  • Place the first layer of puff pastry on the source serve and cover with pastry cream. Place the second layer of puff pastry and cover with cream again. Place the last layer and sprinkle with icing sugar.
  • You can cut with a serrated knife and serve in portions.

Option 2: Mille-Feuille with cream, custard and fruit


  • 1 sheet of puff pastry
  • 500 ml whole milk
  • 100 g sugar blanquilla
  • 4 egg yolks
  • 45 g cornstarch
  • The rind of half a lemon
  • 1 cinnamon stick (or a vanilla pod)
  • 500 ml cream to mount
  • 50 g sugar
  • Fruits of the forest for the filling (blackberries, raspberries, strawberries,...)



  • Roll out the puff pastry and prick with a fork. Cut the dough of the desired size, paint it with egg, sprinkle with sugar and bake the puff pastry at 190 ° C, until browned.
  • Meanwhile, heat 400 ml of milk in a saucepan together with the 100 g of sugar, the skin of the lemon and the cinnamon (or vanilla bean) branch.
  • Apart from that, with the help of a few rods, mix in a bowl the cornstarch with 100 ml of milk and egg yolks.
  • When the mixture of fire is hot, remove and pour onto the mixture of egg yolks and cornstarch, whisking well until a homogeneous mixture.
  • Return to the saucepan and beat again with a whisk constantly until it boils. Put in a bowl, cover with transparent paper and cool in the refrigerator. Book.
  • With the help of a hand mixer (if rods better), assemble the cream with the sugar until peaks (careful of not spending because butter is made out).
  • Put in a layer of puff pastry serving platter. Cover with pastry cream, cover with another layer of puff pastry, cover with the fruit selected, cover with another layer of puff pastry, cover with whipped cream and cover again with puff pastry.
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