Blueberry Mille-Feuille

The Blueberry Mille-Feuille is a delicious dessert that combines the crispiness of puff pastry with the freshness of blueberries and the creaminess of Chantilly. Here is the recipe:

Ingredients

For the puff pastry:

• 3 sheets of ready-made puff pastry (about 230 g each)
• Icing sugar (for dusting)

For the Chantilly cream:

• 500 ml of fresh whipping cream
• 100 g of icing sugar
• 1 vanilla pod (or 1 teaspoon of vanilla extract)

For the filling:

• 250 g of fresh blueberries

For the decoration:

• Some fresh blueberries
• Icing sugar
• Fresh mint leaves (optional)

Preparation

1. Prepare the puff pastry: preheat the oven to 200°C. Spread the puff pastry sheets and prick them with the tines of a fork to prevent them from puffing up too much during baking. Bake them one at a time on a baking sheet lined with parchment paper and cook until golden, about 15 minutes. Once cooked, let them cool completely.

2. Meanwhile, prepare the Chantilly cream: in a cold bowl, pour the fresh cream, icing sugar, and the seeds of the vanilla pod. Whip with an electric mixer until you get a firm and velvety consistency.

3. Assemble the mille-feuille: take a sheet of puff pastry and spread a generous layer of Chantilly cream over it. Distribute the blueberries evenly over the cream.

4. Repeat the operation with the second sheet of puff pastry, Chantilly cream, and blueberries, and finish with the last layer of puff pastry.

5. Dust the surface with icing sugar and decorate with fresh blueberries and, if you like, mint leaves for a touch of color.

6. Let it rest in the refrigerator for at least one hour before serving, to allow the mille-feuille to stabilize.

Curiosity

The Mille-Feuille is a classic of French pastry known as “mille-feuille”, which literally means “a thousand leaves” referring to the numerous layers of puff pastry that characterize it. The blueberry variant is a fresh interpretation of this dessert that takes advantage of the sweetness and acidity of these berries.