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Millefeuille stuffed with diplomatic cream and raspberries

Millefeuille stuffed with diplomatic cream and raspberries

people icon For 4 euro icon € 1.6 /pers. calories icon 380 kcal/100g


  • 500 ml. whole milk
  • 2 sheets of neutral gelatin
  • 50g. cornstarch or cornstarch
  • 1 cinnamon stick
  • 15 ml. vanilla aroma (or vanilla stick)
  • 4 egg yolks
  • 150g. of sugar
  • 200 ml. whipping cream (better if cold)
  • 100g. fresh raspberries
  • 2 square or rectangular puff pastries
  • Powdered sugar to decorate

How to make millefeuille stuffed with diplomatic cream and raspberries .

The queens of the cake trays that arrived home on special days were always the millefeuille , which ended up being cut in half to avoid fights between the children and so that everyone received their portion. That’s why this classic dessert that never goes out of style and continues to be loved by children and adults, seems perfect to prepare at Christmas .

Millefeuille are very easy to make, if we dare we can prepare some homemade puff pastry, but if we are in a bit of a hurry we can use the purchased ones without any problem, the only thing to keep in mind is that they are square or rectangular.

On this occasion we have filled them with raspberries that give an acidic and refreshing touch and diplomatic cream. Diplomatic cream is the result of mixing pastry cream and whipped cream, becoming a delicate cream with a wonderful flavor. We can prepare this cream in advance and store it in the refrigerator in a pastry bag for the next day, all you have to do is bake the puff pastry (better if we do it shortly before serving) and assemble the millefeuille.

Preparation of diplomatic cream

  1. We start by preparing the diplomatic cream. Heat the milk in a saucepan over medium heat and when it starts to boil, remove it from the heat. We add the cinnamon, broken into pieces, and the vanilla aroma, stir, cover with a plate and let it rest for 15 minutes.
  2. We put the yolks and sugar in a large bowl and beat with a hand whisk. We heat the rest of the milk and add the cornstarch and mix until completely dissolved.
  3. We strain the flavored milk and add it to the yolks, mixing well to integrate the ingredients.
  4. We hydrate the gelatins in warm water. We transfer the yolk mixture to a bowl over low heat and add half of the milk with cornstarch and reserve the other half in case it thickens too much in the end. We stir with the whisk until it begins to thicken. We remove it from the heat and continue stirring until it thickens completely. Add the well-drained gelatin and mix until dissolved.
  5. We cover with paper so that it touches the cream so that the top layer does not harden. We let it rest at room temperature while we whip the cream .

Preparation of the puff pastry millefeuille. Baked

  1. We preheat the oven to 180ºC.
  2. We pour the whipping cream into a large bowl. We beat with electric whisks until it is almost assembled but not completely. Pour the pastry cream over the whipped cream . We mix very slowly with enveloping movements so as not to lose the texture. Until you get a smooth and uniform cream.
  3. We transfer the cream to a pastry bag and leave it in the refrigerator overnight. If we are in a hurry, we leave it in the refrigerator for at least 4 hours so that it finishes thickening.
  4. We spread the puff pastry on greaseproof paper on a baking tray. We cover the puff pastry with another greaseproof paper so that it does not stick. And we place another tray or dish suitable for the oven on top. This way we prevent the puff pastry from swelling.
  5. We bake the 2 puff pastries at 180ºC for about 20-25 minutes. We remove the tray and the baking paper and leave it on a surface to cut.
  6. We cut the puff pastry in half and into 3-4 cm rectangles. with a serrated knife. We adjust the size of the rectangles depending on the number of people there will be, taking into account that we will need 3 layers of puff pastry for each millefeuille. If we make the rectangles narrower we will have a few more millefeuilles.

Filling, assembly and presentation of the millefeuille stuffed with diplomatic cream and raspberry

  1. We prepare the millefeuille two by two. We place 4 raspberries in 2 portions of puff pastry.
  2. We take the diplomatic cream out of the refrigerator and with the pastry bag we cover the puff pastry, filling all the gaps between the raspberries. We place with two other portions of dough. We put another 4 raspberries in each puff pastry and cover again with the cream. We cover with a last layer of puff pastry.
  3. We repeat the process until we finish all the baked puff pastry. Sprinkle icing sugar over all the millefeuille that we have prepared. We use a strainer to make it more uniform and beautiful. And ready to serve.

I encourage you to try making this recipe. You can see all the step-by-step photos of this millefeuille filled with diplomatic cream and raspberries in this album.

Tips for perfect millefeuille filled with diplomatic cream and raspberries

  • If we had the cream in the refrigerator, it will whip more easily. If we make a template with a Christmas motif and put it on the puff pastry when we sprinkle the icing sugar, they will be even more beautiful and festive.
  • As the puff pastry becomes soaked with the cream over time, it is better to assemble the millefeuille shortly before serving and not leave it assembled for hours to prevent it from becoming soft.

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