Diplomat cream Mille-Feuille

Hi everyone! Mille-feuille is a classic of the French Pastry, and I wil show you how to realize it. It is made of several layers of puff pastry with diplomat cream between each layer. This recipe can be made with custard cream, but with the diplomat cream it is much more lighter. There is nothing too complicated, I’ve used the fast technique of the puff pastry, so it is even more easy.

For 7 mille-feuille of 12x6cm:

Puff pastry:

  • 250g of flour
  • 200g of butter
  • 125mL of water
  • 5g of salt

Diplomat cream: (this will give 500g of cream)

  • 250mL of semi-skimmed milk
  • 200mL of liquid full cream
  • 40g of egg yolks (2)
  • 10g of corn starch
  • 10g of flour
  • 50g of sugar (or 50g of honey, I’ve tried and the result is exactly the same)
  • 20g of butter
  • 1 vanilla bean
  • 2 tsp of vanilla extract
  • 6g of gelatin

Let’s begin with the puff pastry:

1. Roughly mix the sifted flour with the very cold butter, cut in small pieces, and the salt. You can use your hands or the flat beater of a stand mixer.


2. Add the very cold water and stir until everything is well-combined. Careful not to over mix, there must still remain pieces of butter, it’s normal.

3. Put the dough on a lightly floured work surface and roll out. The lenght should be approximately three times longer than the width.

4. Fold the top of the dough on the center, then the bottom on it. Before folding, remove the excess of flour. Don’t panic, the pictures speak for themselves. 🙂

5. Turn the dough of quarter turn to the left or to the right. Once you’ve chosen the direction you must keep it for the next turns.


6. Repeat four more times the steps 3 to 5. In the end, you’ll have folded the dough 5 times. If you encounter difficulties while working the dough, you can place it a few minutes in the fridge or flour even more the surface.

7. When you’re done, refrigerate minimum 30min.

8. Divide your dough into two and roll out each part into a 36x24cm rectangle. The thickness should be about 5mm.

9. Cut 12x6cm rectangles. In each part of the dough you can, normally, cut 11 rectangles. In total you will have 22 rectangles of 12x6cm. For the mille-feuilles you will need just 21 pieces.


10. Place your rectangles on a baking tray covered with parchment paper. Lay another piece of parchment paper on the top and a second baking tray. This will provide the dough from rising too much.


11. Cook in a 180°C preheated oven (fan-assissted) for 20 minutes. They must all have nice golden color without any white spots.

12. Switch your oven to the grill mode (roasting) and sprinkle the top of the rectangles with a bit of icing sugar. Cook for approximately 1 minute until the sugar has melted. Be careful, it can take less that 1 minute.


For the diplomat cream, we will begin with the custard cream:

1. Place the gelatin in 6 times its weight in water, so in 36g of water. Let it sit for 15min.

2. In a saucepan, bring to simmering point the milk with the vanilla bean and the vanilla extract. (for more flavour you can let it infuse one night)

3. In a bowl, whisk the egg yolks and the sugar (or honey) until it slightly whitens.

4. Add the sifted flour and the corn starch.


5. Once the milk have simmered, pour two third of it gradually on the egg mixture while whisking. Return the mixture in the saucepan and cook on low heat until it boils. When the cream boils, cook for one more minute to remove the flour taste.

6. Remove from the heat and add the gelatin and the very cold butter.

7. Put the cream in a pan and wrap it with cling film. The film must touch the surface to prevent a skin from forming. Refrigerate for minimum 4 hours, the best is to realize it the day before.

Next we have to make the whipped cream:

1. In a bowl place the liquid cream and begin to whip it at low speed. Gradually increase the speed.

2. When the cream begins to form whip at maximum speed until the cream is firm enough.

3. Place it in the fridge until use.

Let’s finish the diplomat cream:

1. Take your custard cream and whip it a few seconds.


2. Gently incorporate the whipped cream to the custard cream. Place it in a pastry bag fitted with a plain nozzle.

Now it is time to assemble the mille feuille:

1. On a layer of puff pastry poach the diplomat cream evenly. Then cover with a second layer of puff pastry. Add another layer of diplomat cream. Finally cover with one last layer of puff pastry.

2. Sprinkle with icing sugar.

Your mille-feuille are ready! Enjoy!

Don’t forget to write an email to to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

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