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Recipe from Chef Gabriele Riva

Components: Puff Pastry • Vanilla Pastry Cream

Puff Pastry




Basic dough
Cake flour
Fine salt

Butter for folding
Cake flour

1 cup+4 TBSP
3 tsp
9-1/2 TBSP

3-1/2 cups
1/2 cup

  1. Delicately mix the ingredients for the basic dough. The dough must be firm.
  2. Cover in plastic wrap and refrigerate for several hours, ideally overnight.
  3. To prepare the butter for folding, knead the flour with the butter cut into cubes, shape into a square, protect in plastic wrap and refrigerate.
  4. Use rolling pin and Roul'Pat® for rolling the dough into a square shape. The folding butter must have the same consistency as the dough.
  5. Place the butter crosswise in the center of the rolled-out dough, and fold the edges over towards the center.
  6. Roll out dough in a rectangular shape and fold in three. Wrap and place in the fridge for 1 hour.
  7. Turn 45 degrees and roll out once more, fold in three again and refrigerate for 1 hour.
  8. Repeat the operation two more times, making sure to respect the rest time.
  9. Roll out the dough, Cut rectangles. Place them in a SilPain® and lightly dock it with a fork.
  10. Bake at 380 F until golden brown.

Vanilla Pastry Cream




Whole Milk
Heavy Cream
Egg Yolks
Rice Flour or
Vanilla Bean
Lemon Zest

4 cups
1/3 cup
1-1/2 cups
8 units

2/3 cup
2 units
1 tsp

  1. Warm cream and milk in a pot and infuse with the vanilla bean and lemon zest.
  2. In the mixer whip together yolks, sugar and cornstarch until light and fluffy.
  3. Pour the warm milk over the yolk mixture and mix well.
  4. Go back to the stove and cook to a boil, stirring constantly.
  5. Turn off the heat, add the gelatin. Strain and wrap with plastic wrap.
  6. Keep refrigerated for at least 6 hours, better overnight.
  7. Place the mix in the mixer and whip until light and fluffy.
  8. Transfer to piping bag with a piping tip attached.


  • Pipe the vanilla pastry cream on top of cut piece of millefeuille, stack identical piece above, repeat procedure.
  • Millefeuille can be presented horizontally or vertically.
  • A vanilla chantilly or whipped cream with icing sugar can be added to finish the presentation.

Tools & Equipment

  • Roul'Pat®
  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Rolling pin
  • Measuring cups
  • Measuring spoons
  • Small pot
  • Whisk
  • Pastry bag
  • Rubber spatula
  • Wire rack for cooling
    the baking tray
  • Chef's knife
  • Cutting board

challenging difficulty level

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