Indulge in the elegance of a Blueberry Millefeuille, a showstopping dessert layered with flaky puff pastry, silky blueberry pastry cream, and luscious vanilla chantilly. Topped with vibrant blueberry fluid gel, fresh blueberries, and optional gold flakes, this sophisticated treat is perfect for special occasions. Combining delicate textures and rich flavours, this millefeuille is as stunning as it is delicious. Try the recipe and impress your guests with this bakery-worthy creation!

 

Ingredients: 

For Final Assembly

• 1 sheet, prepared puff pastry  (recipe below) 
• 1 cup, pastry cream (recipe below) 
• 1 cup, vanilla chantilly  (recipe below) 
• Blueberry fluid gel  (recipe below) 
• Fresh blueberries, to garnish 
• Gold flakes, to garnish (optional) 

Puff Pastry

• 1 frozen sheet puff pastries
• Pinch of sugar

Blueberry Pastry Cream 

• 1 tbsp, prepared blueberry fluid gel (recipe below)
• 1 cup, pastry cream (recipe below)

Pastry Cream

• 2 cups, whole milk 
• 1 tbsp, vanilla paste 
• ⅓ cup, cornstarch 
• ⅔ cup, sugar
• 6 large egg yolks 
• 1 tbsp, unsalted butter

Blueberry Fluid Gel

• ½ litre, blueberry juice
• 2 tbsp, sugar
• 3 tsp, agar agar powder 

Vanilla Chantilly

• 1 cup, heavy whipping cream
• ¼ cup, icing sugar
• 1 tbsp, vanilla paste 

 

Directions:
Pastry Cream

1. Place milk and vanilla into a pot and bring to just below a simmer.  
2. In a mixing bowl, combine the cornstarch and sugar, then add egg yolks and whisk until light and pale in colour and fluffy.  
3. Slowly add the hot milk mixture into the egg mixture a little at a time, tempering the ingredients. Note: Slowly adding the hot milk mixture is important as you don’t want to scramble the eggs. 
4. Once enough of the hot milk mixture is in the egg mixture, you can then add all of the milk mixture while slowly whisking.  
5. Strain this new mixture back into a pot, while constantly slowly stirring. Bring this mixture to a boil. It is important that  you don’t stop slowly stirring as you bring to a boil.  
6. Once the mixture has reached a bubbling boil, remove from the heat and whisk in the butter.  
7. Transfer mixture to a bowl.  
8. Place a piece of saran wrap on top of it and cool in the fridge overnight. 

Puff Pastry 

1. Make sure the puff pastry is thawed and preheat the oven to 400 degrees Fahrenheit.
2. Place puff pastry on a cookie sheet lined with parchment paper.  
3. Sprinkle a touch of sugar on top of the pastry, followed by another piece of parchment paper and another cookie sheet.  
4. Bake for 10-14 minutes. Check and turn at the halfway point. 
5. Bake until the pastry is caramel brown in colour and crispy. The time may vary with each oven.  
6. Once baked, remove from the pan and place on a wire rack. Once the pastry is cooled, cut the sheet into approximately 1.5”W x 4”L  pieces.  Set aside until assembly.

Blueberry Fluid Gel

1. Place all ingredients into a pot and bring to a simmer.  
2. Whisk a few times to ensure agar doesn’t clump.  
3. Once the mixture has simmered for a minute, turn off the heat. 
4. Place the mixture in a container and cool in the fridge until the mixture has solidified.  Once cold and solidified, cut mixture into cubes and place into a blender and blend until mixture looks like a fluid gel.  You want it to be ultra smooth and free of any lumps.  Scrape the sides a few times to ensure this happens.  Place mixture into a squeeze bottle.  Set aside until assembly.

Vanilla Chantilly

1. Whisk all ingredients until soft to stiff peaks form.

Blueberry Pastry Cream

1. Whisk the blueberry fluid gel previously prepared with the pastry cream to combine.
   

To Assemble:

1. Add a layer of the blueberry pastry cream onto 2 pieces of crispy puff pastry.  
2. Stack the 2 pieces on top of each other and place another piece of puff pastry on top without pastry cream. 
3. Then, carefully place them on their sides onto your plate. 
4. Pipe your chantilly with your desired piping tip on top of the pastry.  
5. Make dots on the plate with your blueberry fluid gel.  
6. Place freshed or defrosted blueberries onto the plate. 
7. If desired, finish with a pinch of gold flakes!