With pastry cream, millefeuille cream and puff pastry

100YEARS Ambassador

Daniel Alvarez

Pastry chef


Pastry cream

Heat the milk and add the scraped vanilla seeds and pod, the butter, and half the sugar.

Mix the egg yolks, corn flour, and remaining sugar and add to the mixture. Heat everything together while constantly stirring, and refrigerate.

Millefeuille cream

Whip the Debic Stand & Overrun.

Break the structure of the pastry cream by mixing it in a blender and gently fold in the whipped cream.

Reserve in the refrigerator.

Inverted puff pastry

Mix the first part of the butter with the first batch of cake flour, roll out, and leave to rest and chill.

Knead the rest of the ingredients together and place in the refrigerator. Make a single fold and a double fold with the butter on the outside.

Leave to rest for 30 minutes in the refrigerator.

Make another single fold and another double fold and again leave to rest in the refrigerator for 30 minutes.

Roll out to 1.5 mm thick and cut into 16 x 16 squares.

Sprinkle with granulated sugar and bake between two sheets of baking paper and two cans under pressure at 190ºC for approximately 19 minutes.


Arrange a square of puff pastry and, using a piping bag with a smooth nozzle, pipe dots of the Millefeuille cream from the outside in.

Finishing touch

Finally, top with another square of Millefeuille and decorate with icing sugar.

Recipe tags 100YEARS Ambassador