Blueberry Millefeuille

Name: Blueberry Millefeuille
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: Puff pastry (rectangular) 2; Powdered sugar 0.8 tbsp; Whole milk 2 cups; Fresh liquid cream cold 1 ½ cup; Sugar 0.7 cup; Egg yolks (about 4) 4.9 tbsp; Cornstarch 5 ½ tbsp; Powdered sugar &frac13; cup; Lemon peel ½; Blueberries frozen 1 ½ cup; Sugar 2 ½ tbsp; Lemon peel ½; Powdered sugar to taste

it es de fr br

Vegetarian

Difficulty: Easy
Prep time: 60 min
Cook time: 40 min
Serving: 6
Cost: Average
Note + the cooling times of the preparations

PRESENTATION

Blueberry millefoglie is one of those desserts that feels special from the first moment it lands on the table. And look, straight from Northern Italy, this tasty creation is all about layers of crispy puff pastry stacked with rich diplomat cream. It’s a delightful blend of custard and whipped cream—making the filling super moist and light. The real magic happens with the blueberries—they get a quick toss in sugar and lemon zest, so every bite is a mix of sweet fruit and a zesty kick. Honestly, in Italy, it’s brought out for birthdays, graduations, or a big Sunday meal. Pretty special stuff, you know? Even though it looks really impressive, what’s cool is how adaptable it is. Try swapping the fruit depending on what’s in season, but there’s something about blueberry mille-feuille that feels just right for a celebration.

Throughout Northern Italy, families put their own spin on this blueberry Napoleon—sometimes using raspberries or peaches instead. But, the combo of tender pastry and fluffy diplomat cream is always there. And the blueberries? They make this version way way better—they become all jammy and golden between the layers. When you cut into it, you see beautiful stripes of color—which is great. People love bringing a blueberry cream pastry like this to family gatherings since it feels festive yet not too heavy after a big meal. The tangy taste from the lemon zest with the creamy filling keeps it from getting overly sweet, so even folks who aren’t big dessert fans often grab a second slice.

To be honest, it’s easy to see why this dessert has endured for generations in Italy. Whether you call it a blueberry puff pastry dessert or a simple layered treat, this dish brings a little extra joy to the table, no matter the occasion. Its versatility and elegance make it a favorite for special occasions and a super tasty way to finish any meal.

INGREDIENTS

for 6 pieces: Puff pastry 2 - (rectangular); Powdered sugar 0.8 tbsp (10 g)

For the diplomatic cream: Whole milk 2 cups (500 g); Fresh liquid cream 1 ½ cup (350 g) - cold; Sugar 0.7 cup (140 g); Egg yolks 4.9 tbsp (70 g) - (about 4); Cornstarch 5 ½ tbsp (45 g); Powdered sugar ⅓ cup (40 g); Lemon peel ½

For the blueberries: Blueberries 1 ½ cup (180 g) - frozen; Sugar 2 ½ tbsp (30 g); Lemon peel ½

for dusting: Powdered sugar to taste

Preparation

How to prepare Blueberry Millefeuille

To make the blueberry millefeuille, start by preparing the pastry cream. In a small pot, pour the milk and the zest of half an untreated lemon, taking care to only take the yellow part. Bring the milk to a boil 1 and in the meantime place the egg yolks, sugar 2, and corn starch 3 in a bowl.

Mix with a hand whisk 4. Once the milk reaches a boil, strain it into the egg mixture gradually, mixing 5, then return everything to moderate heat 6.

Stir continuously, until the cream thickens (it will only take a few moments) 7. Once ready, pour the cream into a wide and shallow bowl and cover with plastic wrap in contact 8. Let it cool first at room temperature and then in the refrigerator. Meanwhile, prepare the puff pastry: roll out the pastry sheets, then place them on baking trays lined with baking paper. Poke the surface with the prongs of a fork 9.

Dust with powdered sugar 10 and bake in a preheated static oven at 350°F for about 15 minutes, until golden 11. Once cooked, remove from the oven and let cool. Meanwhile, work on the blueberries: in a pan, add the frozen blueberries and sugar 12.

Add the grated lemon zest, only taking the outer yellow part 13. Stir gently and cook over medium heat for about 5-6 minutes. Turn off and set aside to let them cool 14. Now whip the cream: make sure it's very cold, add the powdered sugar, and whip with a mixer at medium speed 15.

You should achieve a semi-whipped consistency 16. Now you can take the pastry cream from the refrigerator, work it for a few moments with a spatula or a mixer to soften it, then add a little bit of cream to the mixture 17, stirring quickly with the spatula. Then add the remaining cream, mixing this time from top to bottom to avoid deflating it. The diplomatic cream is ready, you can transfer it to a piping bag with a 15 mm plain nozzle 18.

When the puff pastry is cool, you can cut it into 3 rectangles and then each rectangle into 3 pieces, using a serrated knife 19. Each portion will be made up of 3 layers of pastry and 2 of cream. Place the first piece on a serving plate, pipe dollops of cream 20, then sprinkle with some blueberries and their cooking juices 21.

Place another rectangle of pastry 22, then add more cream and blueberries 23 34.

Finally, the last layer 25. Dust with powdered sugar 26 and continue with the other portions of blueberry millefeuille 27.

Storage

It would be best to consume the blueberry millefeuille within a few hours after composing it.

The cream can be stored in the refrigerator for 3-4 days in an airtight container, and the pastry at room temperature in a tin container or under a glass dome.

The sautéed blueberries can also be stored for 2-3 days in the fridge in an airtight container.