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Millefeuille with Fresh Milk | Charalambides Christis

George Erotokritou
Suitable for vegetarians
February 28, 2024
The best Millefeuille with crispy pastry and velvety pastry cream with our fresh milk!
Prep Time
Cook Time


  • 1 sheet of Chrysi Zymi Puff Pastry
  • 1 spoonful of powdered sugar
  • 500 g. Charalambides Christis Fresh Milk Full Fat, 3% Fat
  • 250 g. Charalambides Christis Dairy Cream, 35% Fat
  • 60 g. Corn flour
  • 100 g. Sugar
  • 1 teaspoon of liquid Vanilla
  • 1 Egg
  • 3 Egg yolks
  • Icing sugar for sprinkling


For the puff pastry

  1. Spread the sheet of puff pastry on a baking sheet with non-stick paper and sprinkle with powdered sugar.
  2. Prick the puff pastry everywhere with the tines of a fork and bake it in a preheated oven at 220 degrees, in the fan setting, for 10 minutes.
  3. Then, take it out of the oven and turn it over with the help of parchment paper. After lowering the temperature to 180 degrees, put it back in the oven.
  4. Continue baking for about 20 minutes until well browned and crispy. Let it cool completely.

For the cream

  1. Put the milk, cream, corn flour, sugar, egg and yolks in a saucepan. Stir well with a whisk to dissolve all the ingredients before placing the saucepan on the heat.
  2. Add the vanilla and place the saucepan over medium heat, stirring constantly with the whisk. Once the cream boils and thickens, remove it from the heat.
  3. Then, pour the hot cream into a baking pan and cover its entire surface with cling film. Let it cool. Place it in the refrigerator until it hardens.

Assemble the Millie Feuille

  1. Put the frozen cream in the mixer and beat it until it becomes fluffy, velvety and smooth.
  2. Place a tip on a disposable pastry bag and put the cream inside.
  3. Cut the baked puff pastry lengthwise into two equal parts, creating a rectangle of pastry.
  4. Place the first rectangle of pastry on a plate and fill its entire surface with the cream.
  5. When you have spread about 1/2 of the cream, place the second rectangle of pastry and spread the rest of the cream on it.
  6. Finally, put the third rectangle of pastry, sprinkle with powdered sugar and serve.  

Tip: You can also make some whipping cream to top the dessert for more enjoyment.

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