Blackberry mille feuille

Mille feuille single showing off layers

I have to say this has probably been one of the harder things I’ve had to make and has been a challenge over a few weekends to get the darn things right! I previously had a fight with some macarons whereby I was the eventual victor and it was the same with the mille feuille. And you know what they say, good things come to those wait. I do find that hard though; I am a woman of little patience. Cooking is pretty much the only area apart from coding that I actually persevere in!

Multiple mille feuille

The first time I tried to make mille feuille was for Mr LTT’s birthday when he requested vanilla slices. OF COURSE I DIDN’T LOOK IT UP ON THE INTERNET FIRST! I was like a man with a flat pack – I didn’t need instructions. Except I did, and the vanilla slice looked like a wonky half-effort. It went into the bin and I decided to go scour t’internet for answers. I came across a few great videos which explained I needed to weigh the pastry down a little so it puffed evenly. And my créme patisserie needed some whipping cream in it too.

My first bunch of pastry didn’t work out too good, in fact there was a category of disasters. Firstly, I didn’t really cut the pastry into very straight rectangles, they were damaged on the corner and slightly wonky. I just wasn’t happy. I used my high quality baking tray to weigh the pastry down, but it squashed the pastry and whilst checking it I lifted an edge of the tin and subsequently thinned the part-cooked pastry at the other end of the tray. I also had a slight disaster where I tipped all my pastry all over the oven! Having browsed some pictures of mille feuille, I decided to breakaway from the ordinary and do some round ones using my cookie cutters which not only made them look pretty but ensured they were all the same size!

Warm up the milk, vanilla paste and sugar until nearly boiling…

Creme patisserie warming milk

Sieve the cornflour and salt, then whisk in the egg yolks.

Whisk yolks and corn flour in creme patisserie

Slowly whisk about a third of the milk into the egg mixture, then pour this mixture back into the pan. Place pan on a low heat and allow mixture to thicken. Take the mixture off the heat, place in a bowl and cool for 10 minutes before pressing cling film onto the top to prevent a skin forming. Let it cool properly then place in the fridge for 2 hours.

Whisk creme patisserie

Whip the cream until medium peaks form, then add in cinnamon (if using) and add the creme patisserie. Chill in the fridge while you make the pastry.

Whipping cream for creme patiserrie

Using a pastry cutter, cut out round circles and place on a baking tray with greaseproof paper. Place greaseproof paper over the top and gently place another baking tray on the top. Bake for 12 minutes.

Mille feuille pastry cutting

Leave to cool on a cooling rack.

Mille feuille pastry on a cooling rack

Pipe blobs of créme patisserie onto two out of the three layers for each mille feuille and add four or five blackberries. Stack each layer on top of each other, finishing with the plain pastry on top and dust with icing sugar.

Layering mille feuille

{Makes 4 mille feuille}


  • 1 pack of puff pastry (I used pre-rolled cos I’m lazy like that)
  • 40 blackberries

For the créme patisserie

  • 2 egg yolks
  • 3tbsp cornflour
  • 240ml milk
  • 60g caster sugar
  • 1tsp vanilla paste
  • ¼tsp cinnamon (optional)
  • Pinch of salt
  • 200ml whipping cream

You will also need

  • 7cm round pastry cutter (normal or fluted)
  • 2 baking trays of the same size (1 must be lightweight, like the cheaper versions)


    1. First, make the créme patisserie. In a pan, warm the milk, vanilla paste and sugar until just below boiling, stirring occasionally.
    2. In a separate bowl, sieve the cornflour and salt and whisk in the egg yolks. Little by little, pour in a third of the milk (I like to do it from a bit of height so the milk cools down on the way out) and whisk until smooth. Then take the egg milk mixture and whisk it back into the saucepan.
    3. Place the pan back on the hob on a low heat, stirring constantly until the mixture thickens. Remove from the heat and pour into a bowl. Once cooled for about 10 minutes, push cling film onto the top to stop it forming a skin. Let it cool properly, then place in the fridge to chill for about 2 hours.
    4. Once the mixture has cooled, take the whipping cream out of the fridge and whip until medium peaks form. Then gently add in the cinnamon (if using) and créme patisserie.
    5. Place mixture in the fridge to cool whilst you make the pastry.
    6. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Line one with greaseproof paper.
    7. Roll out pastry and using a pastry cutter, cut out at least 14 shapes from the pastry (hey we need to allow for some “factory seconds”). Place carefully on baking tray with paper on. Carefully place another piece of greaseproof paper over the top and lower other tray gently on top.
    8. Bake in the oven for about 12 minutes – to check whether they’re cooked you need to remove the whole thing from the oven and gently lifting off the lid evenly, rather than just lifting up one side inside the oven as it will damage some of the pastry. They should be gently browned. Leave to cool on a rack.
    9. To build the mille feuille, pipe small blobs of the creme patisserie onto two out of the three layers for each mille feuille and use 4 or 5 blackberries for each layer. Layer each one carefully, placing the plain pastry on top. Dust with icing sugar.


  1. Jools_1975 says

    They look amazing, made creme patisserie for the first time last week wasn’t happy with first batch but need to practise more.

    • Becs says

      They really are good – the eating of them is sadly not as elegant as their composition. They just explode all over the plate!

Leave a Reply