Strawberry millefeuille with cream

Milhojas de fresas con nata

Strawberry season has already begun so we thought that these strawberry millefeuilles with cream are perfect to enjoy them in the best way.

An exquisite bite, a very simple preparation and with a presentation that will be difficult to resist.




1 rectangular puff pastry sheet

50g Sugar

200ml Cream 35% fat


  1. Preheat the oven to 200º.
  2. Sprinkle two tablespoons of sugar over the puff pastry, pass over it without pressing too much with a rolling pin so that the sugar is embedded in the puff pastry.
  3. Prick the entire sheet of puff pastry with a fork, this way we will prevent it from rising.
  4. We put it on greaseproof paper and place it on top of our Solid+ iron.
  5. We bake until golden.
  6. We take it out, let it cool, and cut equal portions, either rectangular or circular, using a knife or pasta cutter.
  7. In a bowl we put the cold cream, and with the help of some electric whisks we whip it. Add the sugar little by little, beat until it has a firm consistency.
  8. We put the cream in a wide-mouth pastry bag and begin to form our millefeuille. On the first base we distribute the cream and half a strawberry in the middle, on top of it another portion of puff pastry and we repeat the previous step.
  9. We finish by placing a strawberry on top and decorating with icing sugar.

Photographs and recipe by Raquel .

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