How to make Millefeuille with diplomatic cream

Hello, food enthusiasts! I’m Mark Zoch, your friendly guide from The Dinner Dude. Today, let’s take a journey into the world of French desserts, specifically one close to my heart – the Millefeuille with diplomatic cream. Now, you might be wondering why this dessert? Well, it’s because of its intriguing blend of textures and flavors that make each bite an adventure. But before we dive in, let me share a bit about my personal connection to this dessert.

It was on a chilly evening in Paris when I first encountered the Millefeuille with diplomatic cream. The crisp pastry layers combined with the smooth, creamy filling was an experience that left me awestruck. It was love at first bite, and I knew then that I had to learn how to create this masterpiece. And so began my pursuit of the perfect Millefeuille recipe.

Millefeuille with diplomatic cream recipe

Millefeuille with diplomatic cream
Me, Mark Zoch, proudly presenting my Millefeuille masterpiece!

Millefeuille with diplomatic cream

This is a classical dessert which tells its history through taste, consistency and elegance in
flavors. This is why we think it’s something you won’t miss in a special menu or to celebrate a special occasion.
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Course: Dessert
Cuisine: American
Keyword: egg yolks, milk, sugar
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 119kcal
Cost: $25


1 oven
1 bowl
1 saucepan
1 fork


  • For the sheets:
  • 1 roll of rectangular puff pastry
  • Granulated sugar for sprinkling
  • Custard
  • 1 egg yolk
  • 30 gr of sugar
  • 8 gr of potato starch or cornstarch or 1 tablespoon of flour
  • 125 gr of milk
  • A piece of organic lemon zest
  • Cocoa custard
  • 1 egg yolk
  • 30 gr of sugar
  • 8 gr of potato starch or cornstarch
  • 125 gr of milk
  • 1 teaspoon of unsweetened cocoa powder
  • Fresh milk cream
  • 300 gr of cold sweetened whipping cream
  • 1 sachet of vanillin
  • * If you have unsweetened cream use 30 gr of icing sugar
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  • Beat the egg in a bowl with the sugar and the potato starch. Put the milk in a saucepan with the lemon zest, heat it well without boiling, remove the lemon zest, and pour it slowly into the egg and sugar mixture.
  • Mix well with a whisk while doing this. Return to the heat and bring to a boil, low heat, stirring. Let the cream thicken, it will only take a few minutes then transfer it to a bowl, cover with plastic wrap making it adhere well to the cream so that it does not form a skin. Let it cool completely.
  • Repeat the procedures of the custard by adding a teaspoon of unsweetened cocoa powder to the egg, sugar and cornstarch. Don’t put lemon zest in milk in this case.
  • Turn on the oven at 180°C ventilated, 190°C if you have a static oven. Unroll the puff pastry, divide it into three equal parts on the longest side and cut with a knife to obtain three rectangles. Prick with a fork the entire surface of the sheets, this will prevent them from swelling, sprinkle the surface with granulated sugar and bake for about 20 minutes, when the sheet become golden is ready. Let it cool down.
  • Put the cream in a large bowl, add the vanillin and start whipping with the electric whisk. Start with the slowest speed and then increase. Continue until the cream is very firm. If you need to sweeten the cream, add the icing sugar at the beginning when the cream is still liquid, little by little.
  • Diplomatic cream is a basic pastry preparation that involves the combination of custard and sweetened whipped cream. Put the custard and cocoa custard done before in two different bowls, add the whipped cream, half to each, mix well from bottom to top so you will not ruin the creams.
  • At this point transfer them into two pastry bags with large star spouts.
  • Start decorating the first sheet of puff pastry with the white diplomatic cream, make the same number of tufts for each row. Continue with the second sheet using the diplomatic cocoa cream. For the last sheet, alternate a line with white cream and one with cocoa cream. If you only have one spout, first make one cream and then the other, for the double-colored pastry leave an empty line between one and the other in order to subsequently insert the second cream.
  • Take the pastry with cocoa cream and place it on top of the one with white cream. Lastly, put the two-tone cream sheet. Keep it in the refrigerator untill it’s time to serve the Millefeuille.



When we talk about a classic dessert like this, we generally think there’s nothing to change except the flavors of the creams you are preparing
maintaining the classical basic cream. So you can replace chocolate cream with a fruity cream including some fresh minced fruit pieces.
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Calories: 119kcal | Carbohydrates: 20g | Protein: 10g | Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 3mg | Potassium: 7mg | Sugar: 0.03g | Vitamin A: 87IU | Calcium: 8mg | Iron: 0.2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Cooking Millefeuille with Diplomatic Cream in an Air Fryer

Millefeuille with diplomatic cream
The golden-brown puff pastry fresh out of the oven
  • Preparation: Start by preparing your puff pastry and diplomatic cream as usual. Remember, the key to a good Millefeuille lies in these two components.
  • Air Frying the Pastry: Preheat your air fryer to 180°C (350°F). Cut your puff pastry into rectangles and place them in the air fryer basket, ensuring they don’t overlap. Cook for about 10 minutes or until they puff up and turn golden brown. You might need to do this in batches depending on the size of your air fryer.
  • Cooling: Once done, remove the pastries from the air fryer and let them cool completely. This is crucial as a warm pastry will melt the cream, making your Millefeuille a soggy mess.
  • Assembly: Now comes the fun part – assembling your Millefeuille. Start with a layer of puff pastry, followed by a generous spread of diplomatic cream. Repeat this until you have three layers of pastry and two layers of cream. Finish off with a pastry layer on top.
  • Serving: Just before serving, dust your Millefeuille with powdered sugar for that classic look. Or, get creative with berries, chocolate drizzle, or whatever tickles your fancy!
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Tips for making Millefeuille with diplomatic cream

Millefeuille with diplomatic cream
Whipping up the creamy, dreamy diplomatic cream

Cooking Tips For The Perfect Millefeuille

Having spent countless hours in my humble kitchen, I’ve gathered some handy tips along the way. Here they are:

  • Pastry Perfection: The biggest challenge in making Millefeuille lies in achieving the perfect puff pastry. It should be light, flaky, and golden-brown. Patience is key here. Don’t rush the baking process.
  • Cream Consistency: The diplomatic cream is another vital component. It’s a delicate balance between pastry cream and whipped cream. The trick is to whip until it’s just firm enough.
  • Layering Love: Assembling the Millefeuille is an art. Be gentle and patient. The layers should hold together but not be compressed.

Serving Suggestions for Millefeuille

Millefeuille with diplomatic cream
Voila! The final product – Millefeuille with diplomatic cream

You’ve baked the pastry, prepared the cream, and assembled your masterpiece. But what’s next? Here are my favorite ways to serve Millefeuille with diplomatic cream:

  • Classic Style: Dust it off with some powdered sugar, just like the Parisian patisseries.
  • Berry Delight: Add fresh berries for a burst of colour and tangy-sweet flavor.
  • Chocolate Drizzle: If you’re a chocoholic like me, drizzle some melted chocolate over it. Pure bliss!

FAQs About Millefeuille

During my dessert-making journey, I’ve encountered several common questions about Millefeuille with diplomatic cream. Here are the answers to the top 5:

  • Can I make Millefeuille ahead of time? Yes, but I’d recommend assembling it just before serving to maintain the pastry’s crispness.
  • Why is my puff pastry not puffing up? This could be due to the dough being too warm. Ensure it’s chilled before baking.
  • Can I use store-bought puff pastry? Absolutely! It can save time, but nothing beats homemade pastry in terms of flavor and texture.
  • Is there a substitute for the diplomatic cream? You can use whipped cream or custard, though the unique taste of diplomatic cream is unbeatable.
  • Why is my Millefeuille soggy? This happens when the cream makes the pastry layers soggy. Assemble it close to serving time to avoid this.

So there you have it. My journey with Millefeuille with diplomatic cream has been full of trials and triumphs. But every bite of this dessert takes me back to that magical Parisian evening. It’s more than just a dessert; it’s an experience, a memory, an adventure. And I hope this blog post inspires you to embark on your own Millefeuille adventure. Happy baking!

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