Strawberry Cheesecake Millefeuille

Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%

Cooking Time

80 mins

Serving Suggestion

80 people


Allergy information


How to make Strawberry Cheesecake Millefeuille


For the puff pastry, mix all the ingredients together for 2 minutes slow and 2 minutes fast. Let the dough rest for 10 minutes in the fridge. Roll the St-Villepré plate to 10 mm thick and give the dough 2 double foldings. Let the dough rest for 10 minutes in the fridge and give the dough again 2 double foldings. Let the dough rest for 12 hours in the fridge and roll the dough to 2 mm with a length off 35 cm on the side. Place the dough on 40x60 cm plates and let the sheets rest for 1 hour. Put a baking paper and baking tray on top before baking and bake for 25 minutes at 200°C. Once baked, sprinkle some icing sugar on top and let it melt by putting it back in the oven. Repeat this operation for the other side.  


To create the cheesecake, let the gelatin soak for 30 minutes in cold water and drain. Melt the gelatin leaves and mix the cream cheese with the molten gelatin leaves until homogenous. Whip the cream until yoghurt texture. Add the cream to the cream cheese and mix well. Let it rest for 10 minutes in the fridge.


For the strawberry jelly, heat the strawberry puree and mix the pectin NH with the sugar. Add to the strawberry puree and let it boil for 1 minute. Let it cool down in the fridge.


To assemble the millefeuille, cut the baked puff pastry in 4 cm wide lanes. Pipe the cream cheese on top and some strawberry jelly in between the cream. Put another puff pastry sheet on the cream cheese. Pipe again cream cheese and strawberry jelly and place the last sheet off puff pastry. Cut portions off 10 cm wide with a sharp chef knife. Place the millefeuille on its side for better cutting. Place the assembled millefeuille with the cutted side on a carton. Finish as desired.

Other Ingredients

Puff Pastry:
1250 g flour
20 g salt
120 g St-Villepré for incorporation
650 g water
1 kg St-Villepré plate for lamination
1200 g cream cheese
1200 g St-Villepré Cream 35%
300 g concentrated milk
8 gelatin leaves
Strawberry jelly:
500 g strawberry puree
15 g pectin NH
50 g sugar

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