“Milfey” is the French analogue of the dessert “Napoleon”, beloved by many of our compatriots. The name of the delicacy is translated as “yarrow”, since it is based on puff pastry cakes. They are sandwiched with custard or other cream and fresh berries. This is the main difference between “Milfeya” and “Napoleon”. The result is quite thick layers, so that the cakes are only enough for three or four. The French believe that the most delicious Milfey is crispy, so they serve it immediately after cooking, not waiting for the cakes to be soaked in cream and juice of berries. All this affects the taste of the finished sweets, making “Milfey” quite unlike “Napoleon”, despite the fact that their recipes have much in common.

Cooking Features

“Milfey” is made from yeast-free puff pastry. The cream is used custard, cheese, cottage cheese, cream, sour cream or other. If you use ready-made dough and one of the easiest options for the cream, it will take very little time to prepare the dessert. But still cakes and pies, from beginning to end, cooked at home from the ingredients of the highest quality, are much tastier than those made from purchased semi-finished products. If you completely want to create a French dessert with your own hands, knowing a few things will be useful to you, since the task before you is not quite simple.

  • Puff pastry can be made from margarine or butter. The most delicious is obtained from natural oil of high fat content.
  • Cooking puff pastry does not stand in a hurry. Rolling out the first layer, the product, folded in an envelope, is removed in the refrigerator. After a while, it is again rolled out, folded in an envelope, cooled. Do this 2-4 times. As a result, the preparation of the dough for “Milfeya” alone can take almost half a day. If you have planned the preparation of “Milfeya”, do not plan other important things for this day. Cook a large amount of dough right away so that a part of it can be frozen: this will significantly shorten the time for preparing the dessert the next time.
  • It is only necessary to cut the puff pastry with a sharp knife, otherwise it is glued together in slices and does not rise during baking.
  • The puff pastry contains a lot of butter, so before baking the cake on a baking sheet, it is enough to lay baking paper. If you are not sure about its quality, you can lubricate it with butter or vegetable oil, but only with a very thin layer.
  • A portion of the baked dough can be crumbled and used to sprinkle the finished cake (or cakes) following the example of “Napoleon”.
  • Berries and fruits for “Milfeya” usually take fresh. If you are using frozen, let them thaw, drain the released juice. Canned fruits for cooking “Yarrow” are not suitable, as they quickly soak the dough.
  • If you use butter to make a cream, remove it from the refrigerator before it softens. Cream, on the contrary, you need to use cold, otherwise they will be difficult to whip. Custard is cooked in a water bath or very low heat so that the yolks do not coagulate.
  • In order for Milfey to have a classic look, the cream on the cakes is not smeared, but spread using a cooking bag or syringe. This can be done only after the cakes cool down completely. The cream also needs to be cooled.

Serve dessert should be freshly prepared, otherwise it will cease to be crispy, having lost part of its charm.

The classic recipe of “Milfeya”


  • wheat flour - 120 g for the dough, 20 g for the cream;
  • chicken eggs - 1 pc. for the test, 2 pcs. for cream;
  • icing sugar - 40 g for the dough, 20 g for the custard, 20 g for the butter cream;
  • lemon juice - 20 ml;
  • butter - 60 g;
  • salt - a pinch;
  • vanillin - a pinch;
  • milk - 0, 2 l;
  • fatty cream - 100 ml;
  • fresh berries (strawberries or others) - 0, 25-0, 3 kg.

Method of preparation:

  • Wrap a piece of butter of the required size in foil and put it in a freezer for half an hour.
  • Sift flour, mix with salt and a tablespoon of powdered sugar.
  • The hardened butter, holding a piece of foil, grind grated. Make it easier if you first dip the oil in the flour.
  • Sprinkle the butter with flour, sprinkle with lemon juice, knead the dough.
  • Wrap the dough in cling film and put it in the main refrigerator compartment for half an hour.
  • Roll out the dough, roll it up in an envelope, put it in the fridge for another half an hour.
  • Roll out the dough again, fold the envelope. Put in the fridge.
  • After half an hour, roll out the dough again with a rectangle of 36 cm by 24 cm or a square of 30 cm by 30 cm.
  • Lay parchment on a baking sheet. After wrapping the dough around the rolling pin, transfer it to a baking sheet, spread.
  • Heat oven to 200 degrees.
  • Pierce the dough in several places with a fork, brush with a beaten egg, put in the oven.
  • After 10 minutes, sprinkle the dough with powdered sugar, return to the oven for 5 minutes. Remove from the oven, cut into three pieces measuring 12 cm by 24 cm if you plan to make a small cake, or into 18 pieces measuring 5 cm by 10 cm if you prefer “Milfey” in the shape of cakes. Leave the cake to cool.
  • Divide the remaining eggs into whites and yolks; only the last ones will be needed to make the cream.
  • Place the yolks in a bowl, add the icing sugar, vanillin, 50 ml of milk, whisk. Add flour and stir until smooth.
  • Heat the remaining milk without boiling. Pour in a thin stream to the yolks, whipping at the same time.
  • Put the cream in a water bath or slow fire. Boil, stirring, until it thickens. Remove the cream from heat, let it cool. To speed up the process, a bowl of cream can be put in a container filled with cold water.
  • When the cream has cooled, whip the cream, adding the remaining icing sugar.
  • Combine the cream with custard.
  • Wash berries, let them dry. Cut the large strawberries in half.
  • Put the cream in a pastry bag. Point it out on the cake layers. It is necessary to cover 2/3 of the cake layers, leaving a third part for the final layer.
  • Place berries on the cream, drowning them slightly.
  • Place the second part of the cream-covered cake layers on the half decorated with cream and berries cakes. Top with pure cakes.

Before serving, the cake can be sprinkled with powdered sugar, decorated with berries.

“Milfey” with cheese cream and raspberry


  • puff pastry - 0, 5 kg;
  • Mascarpone - 0, 2 kg;
  • fatty cream - 0, 2 l;
  • dessert wine - 40 ml;
  • icing sugar - 40 g;
  • raspberry confiture - 40 ml;
  • fresh raspberries - 0, 25 kg.

Method of preparation:

  • Mascarpone mix with alcohol, whisk.
  • Separately whip the cream, then combine them with the cheese mass and whisk again.
  • Defrost the ready puff pastry, divide it into 2 parts (it is often sold in packs of 2 layers each).
  • Roll out the first layer, put it on a baking tray covered with parchment, pierce it in several places with a fork and put the oven in a preheated to 220 degrees oven for 15 minutes.
  • Cool the baked layer slightly, cut it into 4-8 parts of the same size, and leave to cool.
  • In the same way, bake and cut a second layer of dough.
  • Divide the cakes into groups of 4 cakes. As a result, you get either 2 large cakes, or 4 cakes of medium size.
  • Divide the confiture into the number of pastries and spread the appropriate amount of the cakes (if you make 2 large cakes, cover the confiture with 2 cakes).
  • Cover the confused cakes with a clean, crush. The resulting pairs of cakes, sealed with confiture, will become the center of future cakes.
  • Cover the glued-on cakes with cream and berries, using half of these products.
  • Apply the remaining cream and berries to 2-4 cakes (according to the number of cakes). Leave some berries (6-12 pieces) for decoration.
  • Collect the cakes, putting the single-layer crust with cream and raspberries in the first layer, and the second layer - a pyramid of cakes covered with cream and berries glued together with jam. The final layer put clean cakes.
  • Sprinkle icing sugar over cakes.
  • Spread out the berries.

Dessert for this recipe is not too sweet, but very tasty. Cream cheese and sour raspberries create a harmonious pair. Powdered sugar powder softens the acidity of raspberry.

Simple recipe of “Milfeya”


  • puff pastry - 0, 4 kg;
  • fresh or frozen cranberries - 0, 2 kg;
  • sugar or powdered sugar - 100 g;
  • sour cream with fat content of 25% - 0, 25 l.

Method of preparation:

  • Roll out the puffy dough, dividing it into 2 parts, bake in an oven heated to 220 degrees (15 minutes). Each cake cut into 6 pieces.
  • Whip sour cream with powdered sugar, leaving 20-40 g of sweet product to decorate cakes.
  • Defrost the cranberries, drain the liquid. If it is possible to use fresh berry, stop on it. Cranberries can be replaced by black currants or other sour berries.
  • 8 cakes covered with sour cream, spread the berries on them. Fold the cakes in pairs (laying on each other). Cover with remaining cake layers.
  • Sprinkle with powdered sugar.
  • Heat a knife, touch the surface of each cake 2-3 times with a blade - brown stripes will appear on them, as the caramelized icing sugar.

It will take no more than an hour to prepare a French dessert according to the above recipe, but its taste will not disappoint you.

“Milfey” is a popular French dessert of puff pastry with custard or other cream and fresh berries. In composition, it resembles Napoleon, well-known in our country, but it tastes completely different.

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