Mille Feuille Celebration Cake

There are few desserts more fitting to mark a milestone than a Mille Feuille, and this Celebration Cake is our ode to 20 years of making beautiful all butter pastry! Layers of golden, flaky puff are stacked with clouds of softly whipped Chantilly cream, then crowned with jewel-bright seasonal fruit and crisp sugared pastry shards. Elegant yet effortless, it’s a true showpiece designed for sharing with those you love most. Serve it at the centre of your table, slice generously, and celebrate in style.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 10
Skill Level: easy

A celebratory Mille Feuille Cake - layers of Carême Butter Puff Pastry with Chantilly Cream in between the layers. The cake is topped with mixed berries, kiwi fruit, and peach, along with crisp, sugared pastry shards.

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Where to buy Carême Pastry

Ingredients

2 (375g packets) Carême All Butter Puff Pastry, defrosted
¼ cup demerara sugar (or granulated white sugar)
1 egg white, whisked
600ml thickened cream, chilled
¾ cup (75g) icing sugar
1 tsp vanilla bean paste
½ cup mascarpone cheese, chilled
Mixed fresh fruit (orange segments, peach, nectarine, berries, grapes, kiwi fruit etc).

Method

Preheat the oven to 200°C fan forced. Unroll both sheets of puff pastry and cut out one 22cm circle and one 22cm half-circle from each sheet. Place the two half-circles next to each other to create a full circle, and gently smooth out the join with your hands. Place the circles into the fridge to chill for 15 mins.
Cut the leftover puff pastry into irregular triangular shapes and brush the tops with egg white. Sprinkle over half the demerara sugar, then turn the triangles over onto a lined baking tray and repeat with the brushed egg white and remaining sugar. Place into the fridge to chill.
Remove the pastry circles from the fridge and place them onto lined baking trays. Position cookie cutters in the corners of each tray, then top with another tray (this will ensure an even lift).
For the pastry shards, place them onto a lined baking tray, place a sheet of baking paper on top of the pastry, then place another tray directly on top of the shards (without using cookie cutters).
Place all trays into the oven and bake for 10 mins, then reduce the heat to 180°C fan forced and cook for a further 8-10 mins, or until the pastry is golden. Once baked, remove and place them onto a wire rack to cool completely. Store the pastry shards in airtight containers on your benchtop until ready to assemble.
In a large bowl, combine the thickened cream, icing sugar, vanilla and mascarpone, then whip using an electric beater (or stand mixer) on medium-high until stiff peaks form. Transfer the cream mixture into a piping bag fitted with a large round nozzle.
To assemble the cake, place one of the whole circles of the pastry onto a serving plate or cake stand. Pipe a layer of Chantilly cream over the pastry and top with the joined pastry circle. Repeat with more cream and the final layer of pastry, then pipe a final layer of cream on top and top with fresh fruit and the sugared pastry shards. To serve, use a sharp serrated bread knife – this helps cut through the puff pastry layers as you serve.