O Mil Folhas é um clássico da pastelaria, famoso pelas suas camadas estaladiças e recheio cremoso. Esta versão com frutos vermelhos frescos eleva a sobremesa a um novo patamar de elegância e sabor. A acidez das framboesas, amoras e mirtilos contrasta na perfeição com o doce do creme pasteleiro, enquanto a massa filo garante uma textura leve e crocante. É a sobremesa perfeita para impressionar numa ocasião especial.

Ingredientes

  • 2 folhas massa filo
  • 2 colheres de sopa manteiga derretida (clarificada)
  • 250ml leite gordo
  • 2cm casca de limão
  • 2 pau de canela
  • 50gr amido de milho
  • 180gr açúcar
  • 5 gemas de ovo biológico
  • Framboesas, amoras e mirtilos
  • Açúcar em pó
  • Canela
  • 2 folhas de hortelã chocolate.

Preparação

  1. Fazer o creme levando a ferver o leite, a casca de limão e o pau de canela.
  2. Juntar o amido de milho peneirado com o açúcar e adicionar ao leite mexendo sempre, retirar do lume quando começar a engrossar e misturar as gemas.
  3. Cortar 12 círculos de massa filo e sobrepor 3 em 3, pincelando cada circulo com manteiga derretida.
  4. Levar ao forno pré-aquecido a 170gr tapado com papel vegetal até a massa ficar dourada (nota:colocar dois pesos
    por cima do papel vegetal para que não levante com o calor).
  5. Colocar no prato a 1ª camada de 3 círculos de massa filo e adicionar uma colherada de creme por cima e 4 mirtilos nas extremidades, repetir o processo com as outras duas camadas e terminar com a 4ª camada colocando no centro desta 1framboesa e uma meia lua de massa filo.
  6. Decorar com os restantes frutos vermelhos, folhas de hortelã chocolate, polvilhar com açúcar em pó e canela.

Ready to create a stunning dessert that looks like it came from a fine patisserie? Here’s the English version of this beautiful recipe.

Mille-Feuille with Blueberries, Blackberries & Raspberries

The “Mil Folhas,” or mille-feuille, translates to “a thousand leaves,” perfectly describing the delicate, layered nature of this classic French pastry. This clever version offers a fantastic shortcut to achieve that signature crispiness without the hours of work required for traditional puff pastry. By using light, airy filo pastry, you can create wonderfully golden, flaky discs that provide the perfect crunch to contrast with the rich, soft filling.

At the heart of this dessert is a luscious crème pâtissière, or pastry cream, gently infused with lemon and cinnamon. This creamy filling is the perfect sweet base for the vibrant trio of fresh berries. The slight tartness of the raspberries, blackberries, and blueberries cuts through the richness of the cream, creating a perfectly balanced and utterly elegant dessert. The final touch of chocolate mint adds a surprising and refreshing aroma.

The key to perfectly flat and crisp filo discs is to weigh them down during baking, as the recipe cleverly suggests. This prevents them from puffing up and ensures they form stable layers for construction. While this recipe uses a beautiful mix of berries, feel free to adapt it based on what’s in season. Sliced strawberries in spring or figs in late summer would also be delicious. Don’t worry if you can’t find chocolate mint; regular mint will work just fine.

Ingredients

  • 2 sheets of filo pastry
  • 2 tablespoons melted butter (clarified)
  • 250ml full-fat milk
  • A 2cm piece of lemon peel
  • 2 cinnamon sticks
  • 50g cornflour
  • 180g caster sugar
  • 5 organic egg yolks
  • Raspberries, blackberries, and blueberries
  • Icing sugar, for dusting
  • Ground cinnamon, for dusting
  • 2 chocolate mint leaves

Method

  1. First, make the pastry cream. Bring the milk, lemon peel, and cinnamon sticks to a gentle boil in a saucepan.
  2. In a separate bowl, mix the sifted cornflour with the sugar. Add this to the milk, stirring constantly. Remove from the heat as soon as it begins to thicken and then whisk in the egg yolks until smooth. Set aside to cool.
  3. Preheat the oven to 170°C (150°C Fan / Gas Mark 3). Cut 12 circles out of the filo pastry sheets. Create 4 stacks of 3 circles each, brushing each individual circle with melted butter before placing another on top.
  4. Place the stacks on a baking tray, cover them with baking paper, and place ovenproof weights on top of the paper to prevent the pastry from rising. Bake until the pastry is golden and crisp.
  5. To assemble, place the first stack of 3 filo circles on a plate. Add a spoonful of the pastry cream on top and place 4 blueberries around the edges. Repeat the process for the next two layers. Finish with the fourth filo stack, placing a single raspberry and a decorative half-moon piece of filo pastry in the centre.
  6. Decorate with the remaining berries and the chocolate mint leaves. Finish with a dusting of icing sugar and ground cinnamon.