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Blueberry Mille Feuille

Mille Feuille sounds like it would be one of those desserts that is completely complicated and intricate.

I mean, I had to turn to Google to find out how to pronounce it (and I’m still not 100% sure if I’m saying it correctly and most importantly, spelling it right, either). I could just call it a Napoleon and be done with it, but where would the fun be in that? 

 But let’s face it, French desserts aren’t exactly known for being simple. Oui, oui. 

Despite the hard to pronounce name, this one is. 

No, seriously, it is. Trust me, I don’t like things that are complicated. Which is not to say that I’m not complicated. Ask any ex-boyfriend. Very. 

But this isn’t. And here’s the proof: Pastry Cream + Puff Pastry + Blueberries. That’s it!


 Start by whisking together granulated sugar, vanilla extract, and egg yolks until they begin to thicken, or about a couple of minutes. 



Add corn starch and whisk until completely incorporated.  


 In a saucepan, heat milk until it has just begun to boil and bubble at the edges. Remove it from heat and very slowly pour the milk into the egg mixture, whisking while you do. I momentarily stopped whisking to snap a photo, but hopefully, you won’t have to do that.

Unless you’re like me and take pictures of everything. Yeah, I can be annoying like that šŸ˜‰ 


 Pour the mixture into a saucepan and return to the stove. Cook on medium heat, stirring the entire time (being sure to scrape the bottoms and sides of the pan) to prevent the mixture from burning. Once it has begun to thicken and bubble, remove from heat. Pour into a large bowl and place a piece of plastic wrap on top to prevent a thick skin from forming. Place into the refrigerator and allow to cool completely. 


 Sorry, no pictures of the puff pastry process  – my hands were a little bit floury. But I’ll try my best to explain it.

Spread the puff pastry out onto a lightly floured surface. Cut into 1.5 inch by 4 inch rectangles. 

Place each rectangle onto a parchment paper lined cookie sheet, spacing them about a half inch apart. 

Now, here’s the fun part, and the only way I was able to keep the puff pastry from, well, puffing up at all while baking. I tried two different methods, and believe me, this was the most successful. 

Cover the rectangles in the pan with another piece of parchment paper. Place another cookie sheet on top of that. Then on top of that place a weight of some sort that is oven safe. I used two small iron skillets. 

Bake in a 375F degree oven for about 15 – 20 minutes or until golden brown. Remove from the oven and allow the puff pastry to cool completely before assembling.

Once the puff pastry and pastry cream have both cooled, spoon the cream into a plastic storage bag or a pastry bag. Snip off the corner (Feel free to use a decorating tip if you want. Or not.). 

Place one of the puff pastry rectangles on a plate, and pipe a small-ish amount of pastry cream on top of it. Arrange the blueberries in two lines on top of the cream.


 Place another rectangle on top of the blueberries. Pipe a more substantial amount of pastry cream on top of it.


 Top with another rectangle. Dust with powdered sugar. Repeat the process. And voila! You’ll feel like you’re in a Parisian patisserie. Or maybe not.



Blueberry Mille Feuille

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Blueberry Mille Feuille


  • 2 cups whole milk
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 2 1/2 Tablespoons corn starch
  • 1 1/2 teaspoons vanilla extract
  • 2 small containers of blueberries
  • 1 package of puff pastry, thawed
  • Powdered sugar, for dusting


  1. Whisk together egg yolks, sugar, and vanilla for a couple of minutes or until it begins to thicken.
  2. Add corn starch and whisk in until completely incorporated.
  3. In a saucepan, heat milk until it just begins to boil. Remove from and slowly pour into egg yolk mixture, whisking the whole time.
  4. Pour mixture into a saucepan. Cook on medium heat until it begins to bubble, stirring and scraping the bottom and sides of the pan to prevent burning.
  5. Remove pastry cream from heat. Pour into a large heat safe bowl and cover with plastic wrap, pressing the wrap down until it is directly touching the cream to keep a skin from forming on top. Refrigerate until cooled.
  6. Preheat oven to 375F degrees.
  7. On a lightly floured surface, cut puff pastry into 1 1/2 inch by 4 inch rectangles. Place each rectangle on a parchment paper lined cookie sheet. Cover the rectangles with another piece of parchment paper. Then, top with another cookie sheet. Weigh down with an oven safe weight of some sort. I used two small iron skillets.
  8. Bake for about 15 to 20 minutes or until the puff pastry is golden brown.
  9. Remove from oven and allow to cool completely before assembling.
  10. Place a puff pastry rectangle on a plate. Pipe a small amount of pastry cream on top of it, then place blueberries on top of the cream. Top with another puff pastry rectangle, and pipe pastry cream on top of it. Cover with another puff pastry rectangle. Dust with powdered sugar. Repeat process.
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