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Mixed Berries Mille-Feuille or Napoleon served on a white plate

Mixed Berries Mille-Feuille

Chef Adriana Martin
Inspired by the classic Napoleon, we made a Mixed Berries Mille-Feuille using layers of phyllo dough cut into heart shapes, fresh berries such as blackberries, raspberries, and strawberries. And a homemade stabilized whipped cream with vanilla.
5 from 6 votes
Prep Time 20 mins
Cook Time 10 mins
Course Desserts
Cuisine French Cuisine
Servings 2 people
Calories 700 kcal


  • Heart-shaped cookie cutters
  • Baking sheet
  • Parchment paper
  • Mixer
  • Measuring Cups
  • Measuring spoons
  • Piping bag and tips
  • Mixing bowl
  • Powdered sugar duster
  • rolling pin


  • 1 sheet frozen puff pastry
  • 16 ounces heavy cream
  • 1 teaspoon unflavored gelatine
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered or confectioners sugar
  • 1/2 cup mixed berries strawberries, blackberries, raspberries
  • 1/2 teaspoon confectioners sugar for ganishing


  • Follow the defrosting directions on the puff pastry dough package. Add some flour to a clean surface and flatten the dough evenly with a rolling pin. Cut three different shapes of hearts. These shapes need to go from big to small to achieve a perfect stack.
  • Place the puff pastry hearts on a baking sheet previously covered with parchment paper. Bake the dough for 7-10 minutes at 375 degrees Fahrenheit. When the heart shapes turn golden are ready to come out of the oven. Let the baked dough to rest and cool on a rack.
  • Prepare the stabilized whipping cream using chilled heavy cream. Chill the mixing bowl with ice or place inside the freezer along with the whipping tool for a few minutes. Pour the heavy cream and whip on high.
  • When the whipped cream doubles, add the powdered sugar in stages and the vanilla extract and whip again for less than a minute or two.
  • Add to the whipped cream one tablespoon of diluted non-flavored gelatin at room temperature. You can temper the gelatine adding some of the whipped cream before adding to the complete batch.
  • Whip again for another minute or two and the stabilized whipped cream is ready to use. Fill a piping bag with the cream, and get ready to assemble the stacked dessert.
  • On a plate, add the bigger heart shape and pipe with the whipped cream. Add berries and pipe again. Repeat the process until you have all the layers done. Dust with powdered sugar and enjoy. The dessert serves two.


Calories: 700kcalCarbohydrates: 97gProtein: 15gFat: 131gSaturated Fat: 64gCholesterol: 120mgSodium: 398mgPotassium: 266mgFiber: 3gSugar: 35gVitamin A: 3334IUVitamin C: 2mgCalcium: 160mgIron: 3mg
Keyword Mil Hojas, phyllo dough, puff pastry, stabilized whipped cream, strawberries
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