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Strawberry, Apple Mille Feuille

Cuisine: baking
Keyword: apple, dessert, fruits, mille fuille, strawberry, whipped cream


  • Chilled puff pastry sheets
  • Beaten egg for egg-wash

Strawberry and Apple compote (inspired by Table for 2...or more's jam recipe);

  • 200 gms strawberries hulled and chopped
  • 1 apple diced (I used Pink Lady)
  • 1/2 teaspoon lemon zest
  • 1-2 teaspoons lemon juice
  • 2 teaspoons sugar
  • 1/2 cup water
  • A pinch of cinnamon powder

Custard Sauce (recipe from the book EGGS; Cook's Kitchen Reference)

  • 300 ml milk
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch

Whipped Cream;

  • 200 ml whipped cream
  • 2 teaspoons castor sugar


  • Make the custard sauce and whipped cream first so they can be chilled.


  • Whisk together 100 ml of the milk with egg yolks, sugar, vanilla extract and cornstarch. Heat the rest of the 200 ml milk till warm but not boiling hot.
  • Pour the hot milk into the egg-cornstarch mixture in a slow stream whisking constantly.
  • Pour everything back into the pot and back on a slow heat. Whisk constantly and let it simmer gently till you have a thick, pouring consistency. Take it off the the heat and let it cool before storing in the fridge overnight.

Whipped Cream;

  • To make the whipped cream, half submerge a bowl into a bigger bowl that has icy water. Pour your cream into the smaller bowl with the sugar.
  • Whisk with a hand-whisk (about 10 mins) till you have stiff peaks, you should be able to scoop it up with your whisk. Keep chilled in the fridge overnight.


  • Hull the strawberries and chop into chunks. Peel and core apple. Chop to chunks. Put everything in a pot. Add the rest of the ingredients and turn on the fire to medium low.
  • Cook or simmer till the compote to the right consistency, soft fruits but not mush. You can strain the compote and heat the syrup till it has reduced and thicken a bit more. Personally, I should've reduced mine a bit more. Chill everything before using.


  • Pre-heat oven to 180C. Cut cold, puff pastry sheets to 3 same size rectangles.
  • Egg-wash the tops and bake till it's puffed and browned.
  • Gently, press it down after it has slightly cooled to get that thin layer.
  • Place the first crisp puff pastry on a plate. Pipe some whipped cream along the sides. Scoop some compote into the middle. Pipe a dollop of whipped cream on top.
  • Press on the second layer of puff pastry and repeat process #11.
  • Garnish the top final layer to your liking.
  • Drizzle some of the syrup along the plate and place a small vessel with the pouring custard sauce on the side.