Berry Mille Feuille


  • 1 tbs custard powder

  • 250mls milk

  • 1 tblspn caster sugar

  • 1/2 tblspn Vanilla bean paste

  • 1 sheet Borgs butter puff pastry 

  • 160ml thickend cream 

  • 1 x 250g punnet strawberries

  • 1 x 125g punnet blueberries

  • 2 tblspn strawberry conserve

Preparation Time 15 minutes
Baking TIme 40 minutes
Servings 4


  1. 1 . Preheat oven to 210 

  2. Using a saucepan, add custard powder and 60ml milk in and whisk together until they are well combined.

  3. Add caster sugar, followed by vanilla bean paste and remaining milk, place over stove with medium heat, stir gently for 5 minutes until custard thickens.

  4. Remove from heat and set aside, allow to cool for 2 hours. Place tea towel over the saucepan.

  5. Using a baking tray, line with non stick baking paper, place the Borg’s pastry on tray.

  6. Place another baking paper on top of the pastry and another baking tray.

  7. Bake in oven for 20 minutes.

  8. Turn the trays over and bake for a further 5 minutes or until the pastry is crisp and golden.

  9. Set aside for 30 minutes to cool.

  10. Using a bowl add cream and whisk until firm peaks form.

  11. Add the cream into the custard mixture.

  12. Cut prepared baked pastry in half lengthways to make 2 rectangles using a serrated knife and trim the edges.

  13. Place 1 pastry piece on a large serving platter, Spread with half the custard mixture and top with strawberries and blueberries.

  14. Repeat same process with remaining pastry sheet.

  15. Place strawberry jam sauce in saucepan over low heat for 1 to 2 minutes until smooth. Set aside for 5 minutes until cool.

  16. Pour the strawberry jam over the mille-feuille and serve.