Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Berry and Creamy White Chocolate and Yogurt Mille Feuille Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 13 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Berry and Creamy White Chocolate and Yogurt Mille Feuille is a sophisticated layered dessert featuring crisp puff pastry rectangles stacked with a luscious white chocolate and yogurt filling infused with lemon zest. The delicate sweetness and creaminess of the filling pairs beautifully with fresh berries on top, making this dessert a delightful treat perfect for special occasions or indulgent afternoons.

Ingredients

For the Pastry

  • 1 box (400 grams) puff pastry

For the White Chocolate & Yogurt Filling

  • 2 tablespoons water, at room temperature
  • 2 teaspoons powdered gelatin
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar
  • ½ cup heavy cream
  • 160 grams (6 ounces) white chocolate, finely chopped
  • 1 cup plain full-fat Greek-style yogurt, strained overnight
  • Fresh mixed berries, for garnish
  • Powdered sugar, for dusting

Instructions

  1. Prepare Gelatin: Pour the water into a small bowl and sprinkle the powdered gelatin evenly over the surface. Allow it to bloom and absorb the water for about 3-5 minutes until softened.
  2. Infuse Sugar and Heat Cream: In a medium saucepan, add the granulated sugar. Rub the lemon zest into the sugar with your fingertips to release its oils and infuse the flavor. Add the heavy cream and heat over medium-high until just below boiling, stirring frequently to prevent scorching.
  3. Melt Chocolate and Dissolve Gelatin: Reduce heat to low. Add the finely chopped white chocolate and the bloomed gelatin to the cream mixture. Stir gently until the chocolate has fully melted and the gelatin is completely dissolved, approximately 2 minutes. Remove from heat.
  4. Add Yogurt and Mix: Whisk the strained Greek yogurt into the warm white chocolate mixture until smooth and well combined.
  5. Chill Filling: Transfer the filling into a medium bowl, cover with plastic wrap, and refrigerate for 2-3 hours until set. The filling can be stored in the refrigerator for up to 3 days; whisk again before use if needed.
  6. Preheat Oven and Prepare Pastry: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Divide the puff pastry into two equal halves. Roll each half out on a lightly floured surface or over parchment paper into a rectangle about the size of the baking sheet and ¼ inch thick. Trim edges with a pastry wheel or knife to create straight edges.
  7. Cut and Dock Pastry: Transfer each rectangle to a baking sheet. Cut each sheet into 12 rectangles approximately 2 x 4 inches each. Prick the surface of each rectangle all over with a fork to prevent excessive puffing.
  8. Weigh Pastry and Bake: Place a piece of parchment paper over the pastry rectangles, then place another baking sheet on top to weigh them down and limit puffing. Bake for 13-15 minutes. Then remove the top sheet and parchment and bake for an additional 4-5 minutes until golden brown and crisp. Transfer to a cooling rack to cool completely.
  9. Assemble Mille Feuille: Fill a piping bag with the white chocolate and yogurt filling. Place one pastry rectangle on a serving plate. Pipe dots of filling all over the pastry surface. Top with another pastry rectangle and repeat the layers so there are three layers of pastry and three layers of filling.
  10. Garnish and Serve: Arrange fresh berries on top of the final layer. Dust with powdered sugar and serve immediately, or refrigerate for up to 5 hours before serving.

Notes

  • Straining the Greek yogurt overnight ensures a thick, creamy texture perfect for the filling.
  • Using a second baking sheet to weigh down the pastry prevents it from puffing too much, creating a flat crisp layer ideal for stacking.
  • This dessert is best assembled just before serving to maintain pastry crispness.
  • The filling can be made ahead and refrigerated for up to 3 days—whisk again before piping.
  • Adjust the quantity of berries based on preference and seasonality.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/berry-and-creamy-white-chocolate-and-yogurt-mille-feuille-recipe/