French · serves 2

Blueberry and Lemon Mille-Feuille

Puff pastry baked between icing sugar dustings so it caramelises rather than puffs.

55 min A proper cook Vegetarian

Ingredients

  • 250g puff pastry
  • 115g icing sugar, plus extra
  • 1/2 tsp vanilla extract
  • 165ml double cream
  • Zest of 1 lemon
  • 200g blueberries

Method

  1. Roll the pastry as thinly as you can on a surface dusted with icing sugar, not flour.
  2. Cut 18 rectangles about 9x5cm, dust with icing sugar, chill 30 minutes.
  3. 200°C for 5 minutes, then dust again and bake 5 minutes more until golden and glazed.
  4. Whip the icing sugar, vanilla, cream and lemon zest to firm peaks.
  5. Build in threes: pastry, cream piped in blobs, blueberries, pastry, repeat, pastry on top.
  6. Assemble at the last minute. Built early, the pastry goes limp.
  7. Halved strawberries and torn basil instead of blueberries is the summer version.

Questions people ask about Blueberry and Lemon Mille-Feuille

How long does Blueberry and Lemon Mille-Feuille take?

About 55 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of cream in Blueberry and Lemon Mille-Feuille?

Use full-fat coconut milk for a dairy-free version, or whole milk thickened with 1 tsp cornflour. Neither is as stable, so add them off the heat.

Can I make Blueberry and Lemon Mille-Feuille ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Blueberry and Lemon Mille-Feuille vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Blueberry and Lemon Mille-Feuille?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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