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We love cranberries, and we love the millefeuille cake. So, why not use cranberries instead of some other red fruit? For this Vanilla and Cranberry Mille-Feuille Cake we will modify the traditional mille-feuille recipe to give you a different taste of it.
INGREDIENTS For The Vanilla And Cranberry Mille-Feuille Cake
- 400g puff pastry
- ⅓ cup powdered sugar
- ½ cup cubed butter
- ½ cup refined sugar
- 1 teaspoon cornstarch
- 4 egg yolks
- 1½ cups whipping cream
- 2 teaspoons vanilla extract
- 1 cup dehydrated cranberries, chopped
Roll the puff pastry and make it as thin as possible. Put it in a tray with wax paper, sprinkle it with a little sugar and cover it with waxed paper. Cover it with another tray and bake at 180ºC for 30 minutes or until golden brown. Remove from the oven and cut into rectangles.
While the puff pastry is baking, mix the whipping cream in a bowl with the vanilla extract, cornstarch, sugar and yolks. Cook it in a double boiler while stirring until the mixture has thickened and begins to bubble. Remove from the heat and add the butter while stirring. Cover in plastic and store in the fridge.
For the millefeuille, put the cream mixture in a pastry bag and place a layer of puff pastry on a pan, topped with a layer of cream and a layer of cranberries. Repeat this 2 more times. Top with powdered sugar and cranberries.
Another tasty recipe that you will love: Glazed jam with chipotle sauce and cranberries