Blueberry and Lemon Millefeuille

Elegant dinner-party dessert featuring crisp puff pastry layers, lemon-infused sweetened cream, and fresh blueberries, dusted with icing sugar.

Cook Time

10 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

115
g

Icing Sugar

Plus extra for dusting

250
g

Puff Pastry

Shop-bought

25
g

Icing Sugar

For the sweetened cream

2
drop

Vanilla Extract

Alternative to vanilla pod

Dairy

165
ml

Whipping Cream

For the sweetened cream

Fruits

200
g

Blueberries

Fresh

1
piece

Lemon

Finely grated zest and a squeeze of the juice

NutsSeeds

1
piece

Vanilla Pod

Seeds only

Steps

Line a large baking tray with greaseproof paper.
Roll out the pastry on a sugar-dusted surface to a 27 x 30cm rectangle.
Cut the pastry into 18 rectangles measuring 9 x 5cm.
Place pastry on the tray, sprinkle with icing sugar, and chill for 30 minutes.
Preheat the oven to 200°C.
Bake for five minutes, dust with more sugar, and bake for five more minutes until golden.
Whisk the cream, icing sugar, and vanilla to medium-stiff peaks.
Fold in the lemon zest and juice, then transfer to a piping bag.
Layer three pastry pieces with piped cream and blueberries.
Finish the top layer with a final dusting of icing sugar.