Millefeuille is the easiest dessert ever, and so much fun, and delicious!
MilleFeuille is a fun name that literally means a thousand leaves in French, because the puff pastry separates into lots of paper-thin sheets during baking. You can make both the zabaglione (I am including my delicious recipe!) and the puff pastry layers several days in advance: Millefeuille is the perfect no-pressure dessert! Just keep the puff pastry good and chilled at all times, so it will flake properly during baking.
Fresh berries out of season?
Don’t worry about a thing: use frozen berries, and use just a few fresh ones for garnish.
- 1 pound good quality puff pastry sheets, thawed and kept very chilled
- 1 recipe mock zabaglione
- 2 pints berries, larger berries sliced
- Confectioner’s sugar for garnish
Optional: Chocolate drizzle
- Microwave 1 cup semisweet chocolate chips with a tablespoon oil
Preheat the oven to 400 degrees.
Cut each pastry sheet in 9 equal pieces. You’ll have a total of 18 square-shaped pieces. Prick the pastry all over with a fork, and bake about 25 minutes, until golden brown and puffy. Let the pastry cool.
Assemble: alternate 3 pastry squares and berries in 3 layers in a dessert plate. Or simply pile the 3 pastry squares at an angle. repeat with the remaining pastry and berries. Divide the zabaglione among the plates. Drizzle the cream with the melted chocolate, if desired. Sift a little confectioner sugar over the pastry and berries.