Description
Mini mille-feuille with diplomat cream is a delicate French-inspired dessert made with crisp puff pastry and light, fluffy diplomat cream. It’s elegant, simple to prepare, and absolutely delightful with every bite.
Ingredients
Scale
- 2 sheets Puff Pastry
- 2 cups Whole Milk
- 1/2 cup Granulated Sugar
- 4 Egg Yolks
- 1/4 cup Cornstarch
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- Powdered Sugar, for dusting
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, and milk. Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in vanilla, and let cool.
- Whip the heavy cream until stiff peaks form. Once the pastry cream is fully cooled, gently fold in the whipped cream to create the diplomat cream.
- Roll out the puff pastry and cut into equal rectangles (about 2×3 inches). Place on a baking sheet, cover with parchment, and place another tray on top to keep the pastry flat. Bake for 15–20 minutes until golden and crisp.
- Allow the pastry to cool completely. Pipe or spoon diplomat cream onto one layer of pastry, top with another, and repeat as desired. Finish with a plain pastry top layer.
- Refrigerate the assembled pastries for at least 30 minutes to help them set.
- Dust with powdered sugar right before serving.
Notes
- Use a serrated knife for clean slices through the layers.
- Assemble just before serving to maintain crispness.
- You can flavor the diplomat cream with citrus zest or coffee extract for a twist.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 14g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: mini mille-feuille, diplomat cream dessert, puff pastry cream dessert, French layered pastry, mille feuille recipe