Raspberry Millefeuilles Recipe

Yields: 6 servings
Prep Time: 40 minutes (plus pastry chilling time)
Cook Time: 25-30 minutes


For the Puff Pastry:

  • 2 sheets store-bought all-butter puff pastry (or make your own rough puff pastry if feeling ambitious!)
  • 1 tablespoon granulated sugar

For the Crème Pâtissière (Pastry Cream):

  • 2 cups (500ml) whole milk
  • 1/2 vanilla bean, split and seeds scraped, or 1 tsp pure vanilla extract
  • 6 large egg yolks
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (35g) cornstarch
  • 2 tablespoons (30g) unsalted butter, softened

For the Whipped Cream:

  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar

For the Assembly

  • 1 cup (125g) fresh raspberries
  • Powdered sugar for dusting


  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Medium saucepan
  • Whisk
  • Large bowl
  • Electric mixer or stand mixer
  • Piping bag (optional)


Make the Puff Pastry:

  • Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Roll and Cut: On a lightly floured surface, roll each puff pastry sheet into a 12×10 inch rectangle. Cut each rectangle into six smaller rectangles (you’ll have 12 total).
  • Sugar and Bake: Sprinkle the rectangles with granulated sugar. Place on the prepared baking sheet. Bake for 25-30 minutes, or until golden brown and puffed.
  • Cool: Let the pastry cool completely on a wire rack.

Make the Crème Pâtissière:

  • Infuse Milk: In a medium saucepan, heat the milk and vanilla bean (or extract) over medium heat until simmering. Remove from heat.
  • Whisk Eggs and Sugar: In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
  • Add Cornstarch: Whisk in the cornstarch until smooth.
  • Temper Mixture: Gradually whisk about half of the hot milk into the egg mixture to temper it. Then pour the tempered mixture back into the saucepan with the remaining milk.
  • Thicken: Cook over medium heat, whisking constantly until the custard thickens and comes to a boil. Boil for 1 minute while whisking.
  • Add Butter and Cool: Remove from heat and stir in the butter until melted. Transfer to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely.

Make the Whipped Cream:

  • Whip It: In a chilled bowl, use an electric mixer to beat the heavy cream and powdered sugar until stiff peaks form.

Assemble the Millefeuilles

  • Whisk Crème Pâtissière: Once chilled, whisk the crème pâtissière until smooth. Fold in half of the whipped cream to lighten it.
  • Bottom Layer: Place a rectangle of puff pastry on a serving plate. Pipe or spread a layer of the pastry cream mixture over the pastry.
  • First Raspberry Layer: Arrange fresh raspberries in a single layer on top.
  • Middle Layer: Top with another puff pastry rectangle and repeat with pastry cream and raspberries.
  • Top Layer: Place the final puff pastry rectangle. Spread with the remaining whipped cream (without the pastry cream mixed in).
  • Chill: Refrigerate for at least 1-2 hours to set. Dust with powdered sugar just before serving.


  • Store-bought shortcut: Using store-bought puff pastry makes this classic dessert much more approachable!
  • Homemade puff pastry: If you’re feeling adventurous, try making your own!
  • Serve immediately: Millefeuilles are best enjoyed fresh when the pastry is still crisp.



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