Blueberry Mille-Feuille

1 October 2014

Blueberry Mille Feuille

After seeing some incredible things on the blogosphere and on my television so far during this series of The Great British Bake Off, I wasn't really sure how I was going to manage patisserie week. Given how hit and miss the last few challenges have gone, this time I decided to keep it simple with these dainty french pastries. 

Flaky pastry topped with layers of blueberries, crème pâtissière and icing, these blueberry mille-feuille would look perfect on the table at any afternoon tea. I did cheat with some ready to roll puff pastry this week but even so they were surprisingly easy to put together - the hardest part was trying to find an even slightly graceful way to eat them, if anyone knows the trick to this please let me know because I don't think a face and hands covered in creme patisserie and blueberry stains was my best look! They were well worth the trouble though and definitely something I'll be trying some more flavours of in future. I might even brave homemade pastry next time.

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Blueberry Mille FeuilleBlueberries and Creme Patisserie

Blueberry Mille Feuille

Blueberry Mille-Feuille Recipe
1 packet of puff pastry
5 tbsp of icing sugar
Blue gel food colouring
100g blueberries

Crème Pâtissière
4 egg yolks
1 teaspoon vanilla extract
300ml milk
4 tbsp sugar
1 tbsp plain flour

To make the crème pâtissière start by beating together the eggs, sugar, flour and vanilla. Heat the milk in a saucepan until its just about to boil then remove from the heat and stir in the egg mix. Return the hob on a medium heat and stir until it thickens and boils. Pour the thickened mixture into a bowl and cover with cling film (push some of the film down on the surface on the cream to stop a skin from forming). 

Sprinkle a teaspoon of icing sugar over both sides of the pastry and then gently dot with holes using a fork (this will help stop it from rising too much in the oven). Bake at around 200c for 10 minutes or as per the instructions on the packet and then set aside to cool.

Once your pastry has cooled, cut into three strips. On the first strip spread half the crème pâtissière and then top with chopped blueberries. Stack the next layer of pastry and repeat with the rest of the blueberries and cream. Mix the icing with 3-4 teaspoons of cold water and spread onto the last layer of pastry (this will probably be easier to do before you stack them!) then use the food colouring to draw on any patterns you like before stacking on top of the other layers to create your finished mille feuille. Cut into slices with a sharp knife and serve.

Blueberry Mille Feuille


  1. Oh wow, Hannah that looks amazing! Mille Feuille is so delicious - I bet yours were a treat!

    Saskia /

  2. They look absolutely delicious! Millefeuille is one of those things that I just don't even consider making at home but love to eat! Maybe I'll have to give these a try though because I always want just a little bit more haha.
    Jennifer x

  3. Great minds think alike ;) although yours look far neater than mine! I was lazy and used whipped cream instead of creme patissiere but I'll need to give your proper recipe a go soon. And I too would like any tips on eating these gracefully! x

  4. Hannah WebsterOctober 02, 2014

    Haha, I thought that when I saw yours at the weekend! No I didn't think so, I was so jealous of your icing work! I think mine was a bit of a lazy version too with me ready made pastry but they tasted just as good, even if we did end with cream all over our faces!

  5. Hannah WebsterOctober 02, 2014

    I'd never have thought to make them before, I thought it'd be much harder than it actually was (although I did cheat a little!). I swear the hardest part is figuring out how to eat them and I'd happily have that struggle again! ;)

  6. This looks so lovely! The blue just looks amazing on them.

    Corinne x


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