Millefeuille of Red Fruits

From Incognico Restaurant, an irresistible concoction of layered crisp biscuits, softly whipped sweet chantilly cream and luscious red berries
Millefeuille of Red Fruits
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: hard



  • 125 g butter, cut in small pieces
  • 115 g caster sugar
  • 225 g flour, plus extra for dusting
  • 3 tbsp glucose syrup
  • large handful of blanched flaked almonds
  • 2 punnets of raspberries
  • 8 strawberries, to decorate

For the chantilly cream:

  • 1 tbsp sugar
  • few drops of vanilla extract
  • 300 ml double cream


1. Preheat the oven to 190°C/gas 5.

2. Beat the butter, sugar, flour and glucose syrup together to form a dough.

3. Roll out the dough thinly on a floured surface. Stamp out eight biscuits using a 7cm diameter pastry cutter or a glass.

4. Carefully transfer the biscuits to a non-stick baking tray. Sprinkle with the flaked almonds.

5. Place in the oven and bake for 3-4 minutes. Remove from the oven and allow to cool.

6. Shortly before serving, make the chantilly cream by beating the sugar and vanilla into the double cream.

7. Pipe a 7cm diameter circle of cream onto each serving plate. Arrange a few raspberries on top, lightly pressing them into the cream. Place a biscuit on top, then pipe another layer of cream over the biscuit. Add a final layer of fruit and then another biscuit.

8. Decorate each plate with a couple of strawberries. Serve without too much delay, before the biscuits start to lose their crispness.

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