White chocolate Mille-feuille

  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print


White chocolate Mille-feuille
  • 1 sheet frozen butter puff pastry, halved
  • 200 gram white chocolate, melted
  • 300 millilitre carton thickened cream
  • 1 tablespoon cointreau (optional)
  • 125 gram (1/2 punnet) strawberries, hulled, sliced
  • 125 gram punnet blueberries
  • fresh cherries, silver cachous, to serve


White chocolate Mille-feuille
  • 1
    Preheat oven to hot, 200°C. Line two oven trays with baking paper.
  • 2
    Place pastry on one tray. Bake for 15-20 minutes, until puffed and golden. Turn pastry halves upside down and press down gently to flatten slightly. Transfer to a wire rack to cool completely.
  • 3
    Meanwhile, pour half melted chocolate onto second tray. Spread out evenly. Allow to set at room temperature. Use a star-shaped cutter to make stars. Carefully peel shapes away from baking paper.
  • 4
    In a large bowl, whip cream and Cointreau together until soft peaks form.
  • 5
    Place one rectangle of pastry onto a serving plate. Spread with cream. Top with strawberries and half blueberries. Top with remaining pastry.
  • 6
    Pour remaining melted chocolate over pastry. Decorate Mille-feuille with chocolate stars, cherries, remaining blueberries and silver cachous.


This is messy to serve up, but no-one cares because it tastes so good! Cut with a serrated knife.

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