400 gr sfogliatine (glazed puff pastry)
1 liter full-fat milk
330 gr heavy whipping cream
100 gr corn flour
½ vanilla pod cut lengthwise
150 gr sugar
2 eggs
5 egg yolks
Lemon zest from 1 lemon
4-5 smashed sfogliatine for sprinkling
Powdered sugar for dusting


1.In a medium sized heavy saucepan, heat milk and heavy whipping cream in medium temperature. Add vanilla pod and lemon zest.
2.In a mixing bowl, whisk corn flour, sugar and eggs.
3.Add with a big spoon part of milk to the egg mixture and whisk constantly.
4.Continue whisking until combined and then transfer the mixture to the saucepan stirring constantly.
5.When custard starts to become thick and creamy remove from the heat and whisk for another minute.
6.Place custard cream to a porcelain or glass bowl and put a plastic wrap onto the surface of it so it doesn’t form any “skin” on top.
7.Let aside to come to a room temperature and put to the fridge to cool for 4-5 hours at least.
8.With a hand held mixer mix custard cream to get fluffy.
9.Lay sfogliatine, in a 20 x 25 cm baking pan, in order to cover the bottom of it.
10.Add cream on top. Make another layer of sfogliatine and add the rest of the cream on top.
11.Smash some sfogliatine and sprinkle on top of the cream.
12.Dust with powdered sugar.


  1. Half of the vanilla bean is enough to flavor the cream. All you need is cut the vanilla pod with a knife lengthwise and scrape the vanilla seeds inside the cream right away.
  2. I usually make custard cream the night before. I keep it in the fridge, covered with a plastic wrap. In that way I don’t lose time the next day with the assembling.
  3. In case you won’t serve immediately, cover millefeuille on top with cling film and place to the fridge. Sprinkle with sfogliatine and dust with powdered sugar just before serving.
  4. You can keep it in the fridge for 3-4 days.

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