Six Ways with Blueberries!
This rustic Mille Feuille has a light, buttery crunch between layers of sweet, thick blueberry sauce and freshly whipped cream. This dessert has been in my head for months and I’ve finally released it from my brain (I need all the room I can get in there.) It’s just in time to join this series of blueberry recipes. This is a layered dessert of pastry, fruit, and whipped cream.
One of the recipes I debated doing for this series was a simple blueberry pie. Then I realized I could instead deconstruct a blueberry pie into this layered, delicious dish!
The next challenge for me was to name it: into which pastry dessert category does this one fall? I found a few lists of pastry definitions online, and the one that caught my eye was a mille feuille.
“Mille feuille” translates into “one thousand leaves”. This French dessert traditionally is made from sheets of puff pastry layered with pastry cream. Chocolate or fruit can also be included.
My dessert uses a regular pie crust pastry dough, so there are “feuille” in each pastry layer… okay, maybe not a mille of them, but at least quatre or cinq feuille.
And these rustic feuille provide a light, buttery crunch between layers of sweet, thick blueberry sauce and freshly whipped cream.
It is c’est bon, c’est mille bon.
The aftermath of the Mille Feuille.
Blueberries & Cream Rustic Mille Feuille
- Pastry Dough, refrigerated
- 1-1/2 c. Blueberry Sauce, room temperature (recipe is below)
- 1 c. whipping cream, very cold
- 1 TB confectioner’s sugar, plus extra for dusting
- 2 TB Vanilla Sugar
- 1 cup Blueberry Sauce (click for recipe)
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- Place the bowl and beater from a stand mixer into the freezer.
- Roll out the pastry dough to a thickness of 1/4″. Use a cutter or a bowl to cut out circles about 5″ in diameter (ends up as about 1 oz. of dough per circle.) Place the circles on the paper-lined baking sheet.
- Bake for 12-13 minutes until the circles are puffed and lightly browned. Remove from the oven and gently move them to a cooling rack.
- Repeat with the remaining dough, rerolling scraps as needed until all the dough has been used and circles are baked. (In the end I had 15 circles.) Allow all the circles to cool completely.
- Retrieve the mixer bowl and beater from the freezer. Add the whipping cream, 2 tablespoons of confectioner’s sugar and the vanilla sugar to the bowl. Beat on high for 7-9 minutes until stiff peaks form.
- Get the serving dishes ready, and arrange the pastries, container of blueberry sauce, and bowl of whipped cream on your work space to allow you to assemble the desserts quickly.
- Place one pastry on a serving dish. Spoon about a tablespoon of blueberry sauce over the pastry followed by a dollop of whipped cream. Repeat with another pastry, tablespoon of blueberry sauce and dollop of cream. Place a third pastry on the top and dust it with a generous amount of confectioner’s sugar. Spoon a tiny amount of blueberry sauce on the top in the center of the pastry.
- Repeat with the remaining dishes and pastries.
- Serve the Mille Feuille immediately – do not allow them to sit, because the pastries will begin to absorb the liquid and get soggy.
Makes 5 servings
*Six Of One is a series that highlights Six things to be hungry for. Six ways to use an ingredient, Six variations on a favorite dish, or Six of something else I haven’t thought of yet!. I am always Hungry Enough To Eat Six and I hope you will be too.
Here are more ways to enjoy those blueberries of yours!