Every now and then my family requests encores of the food I make to share on special occasions. To my surprise, this year, my Mom asked if I could make her this Berries and Cream Mille-Feuille for her birthday!

To say I am excited is an understatement!

It is so simple yet so impactful! It is not too sweet, pairs extraordinarily with seasonal fruit, and it has a delightful rhythm of textures when you bite into it!

In other words, it will give you more than one reason to celebrate!

Berries & Cream Mille-Feuille (Layered Puff Pastry Cake)

Vanilla Bean Custard:

• 3 cups heavy cream

• 1 vanilla bean

• 1/2 tsp sea salt

• 4 egg yolks

• 1/4 cup caster sugar

• 1/4 corn starch

• 1/4 cup salted butter

1. Scrape the vanilla bean and transfer the pod and seeds into a medium saucepan with the heavy cream and sea salt. Bring to medium heat and allow to warm until just beginning to steam. (Stir occasionally.)

2. In the meantime, in a large mixing bowl, whisk together the egg yolks, sugar and corn starch until light and pale in color.

3. When the cream is ready, stream in 1/4 into the egg mixture and whisk. When incorporated, repeat the process until all is incorporated. (This helps to temper the eggs to prevent scrambling them from the heat.)

4. When ready, pour the mixture back into the saucepan along with the corn starch and return to medium heat. Constantly whisk for about 5-8 minutes or until thickened. (This prevents the custard from burning onto the pan and also cooks out the chalky corn starch taste.)

5. When ready, stir in the butter, then strain the custard into a mixing bowl or container. Use plastic wrap to place on the surface of the custard. (This is to prevent the custard from forming a skin.)

6. Allow the custard to cool to room temperature then place into the fridge overnight.

Whipped Cream:

• 1 cup heavy cream

• 1/4 cup confectioners sugar

1. Whisk together in a mixing bowl until stiff peeks form.

2. Cover and refrigerate overnight until ready to pair with the chilled custard.

Assembly:

• 1 package puff pastry

• Vanilla Bean Custard

• Whipped Cream

• 1 cup raspberries

• 1 cup small strawberries, halved

• Confectioners sugar

1. Preheat oven to 400°F.

2. Fold together the chilled custard and whipped cream. Cover, then return to the fridge to chill until ready to assemble.

3. Next, roll out the puff pastry on a floured surface and slice lengthwise in half. (There should be four rectangles.)

4. Gently, and swiftly, transfer the pieces to a lined baking sheet and use a fork to perforate the dough (to help ensure they bake as evenly as possible).

5. Bake for 15 minutes or until golden then remove from heat and transfer the pieces onto a wire rack to completely cool. (This will prevent melting the filling.)

6. When ready, place one pastry down as the base then spoon the pastry cream on top. Line the filling layer with raspberries then place another layer of pastry over the berries. Spoon another layer of pastry cream and line with strawberries.

7. Repeat the process for the other pair of pastries and cream.

8. Finally, dust generally with confectioners sugar to preference. Serve immediately or chill in the fridge until ready to serve.

9. Enjoy as soon as possible! 🙂