• Prep Time 120 minutes
  • Cook Time 20 minutes
  • Serving -
  • Difficulty Hard
This recipe is best with
Anchor Butter Sheet

Recipe Ingredient

  • Dough:
  • 420g All Purpose Flour
  • 85g Anchor Butter (clarified)
  • 165g Water
  • 8g Salt
  • 250g Anchor Butter Sheet
  • Whipped Cream:
  • 250g Anchor UHT Whipping Cream
  • 30g Icing Sugar
  • Strawberries or any berries of your preference for garnish


  1. Mix all dough ingredients (EXCEPT butter sheet) together into a smooth dough (Do not overmix).
  2. Press down the dough to a rectangular, cover and chill overnight.
  3. Wrap the dough with 250g of Anchor Butter Sheet..
  4. Apply 2 x single turn and rest for 1 hour in the freezer.
  5. Repeat step 4 two more times, resting 1 hour in between.
  6. After the final lamination, rest the dough again for 1 hour.
  7. Roll out the dough sheet to 3mm thickness and rest overnight in the chiller.
  8. Cut out into desired shapes (Mille feuille 1.5"x4" per piece)
  9. Bake at 200C in a deck oven, or 170C in a convection oven for 18-20 minutes, or until well risen and golden brown.
  10. Mille-feuille assembly:
  11. Whip up the Anchor Whipping Cream and icing sugar until medium stiff peak.
  12. Cut strawberries into slices.
  13. Layer cream and strawberry pieces on a piece of puff pastry and repeat another 2 layers.
  14. Keep chilled before serving.

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