Michel Guérard

142 Millefeuille with Crème Chantilly

Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

#71Cuisine Gourmande
Cuisine Gourmande

By Michel Guérard

Published 1978

  • About

Millefeuille à la crème légère ‘A thousand-and-one layers’

Ingredients

Main ingredients

  • a handful of flour
  • 360 g (12¾ oz) fresh or frozen

Method

Preparing the millefeuille

  1. Preheat the oven to 220°C/425°F/Mark 7. Lightly flour the work-top and roll out the flaky pastry into a large rectangle 20 cm (8 inches) by 45 cm (18 inches) and 2 mm (1/12 inch) thick.
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