Seasonal Berry Millefeuille with Poached Berry Cream


Ingredients – Serves 6

4 punnets of strawberries or the equivalent in your choice of berry

500ml Water

100g castor sugar

3 sheets of puff pastry, (I recommend making rough puff which is a quick recipe you can use make at home, unfortunately most pre made puff pastry contains palm oil.)

Icing sugar to dust

500ml cream

1 vanilla pod

3 tblsp icing sugar



  1. 1. Put 1 punnet of quartered strawberries into a pot with the sugar and water.
  2. 2. Cook on full heat until it begins to boil then switch it off and allow it to naturally come to room temperature.
  3. 3. Remove the berries and continue to reduce the liquid to syrup.
  4. 4. Meanwhile roll and cut your pastry into rectangles 10cmx5cm (you can change size to suit you) in half and dust with icing sugar before putting into an oven on 200°C for 20 minutes or golden brown.
  5. 5. When it is cooked put on a wire rack to cool.
  6. 6. Whilst this is happening whip your cream with the vanilla seeds and icing sugar.
  7. 7. When the cream is whipped to soft peaks add the poached berries and whip again to soft peaks. Add to a piping bag and reserve in the fridge until you are ready to construct.
  8. 8. Chop the remainder of the strawberries in half.


Ready to assemble

  1. 1. It’s as followed: puff pastry first then pipe the cream in the centre covering the bottom and only leaving enough space around the outside for the strawberries.
  2. 2. Then add on top another sheet of pastry to make a sandwich.
  3. 3. Add the strawberries around the outside as in the photograph.
  4. 4. Repeat this again.
  5. 5. Serve with some of the syrup you made.


Tips for serving

Don't be scared when you look at the finished product there is one easy way to portion and serve. Use a sharp bread knife and make sure when you are carving do not apply any pressure through the pastry just move the knife backwards and forwards through the whole blade and let the knife do the work for you.