Eggnog Millefeuille with Blackberries

Sometimes we must challenge ourselves, which is exactly what this “Christmas in Paris”-inspired dessert pastry was.  There is a fun twist because it doesn’t use pastry cream like traditional pastry, but uses eggnog-sweetened whipped cream, which is great because whipped cream is quite simple to make.

Day 19: Eggnog Millefeuille

Difficulty: Impressive Challenge

The fresh blackberries in this dish truly complement the puff pastry by adding a light, fresh, slightly tart flavor. I always try a bite of something before writing about a dish, but I found myself devouring this pastry.

Luckily, I had extra cream and blackberries. I ate the millefeuilles deconstructed because it was less messy that way! So, as a fun serving option, you can create a few “millefeuille towers” and then the rest can be single layers with no top sheet, topped with fresh fruit. It’s just easier to handle a fun twist on such a classic French pastry.

SL Mag comes through on the holidays, and this recipe was no exception. Although, I admit I did have to tweak it quite a bit to get the puffed pastry to cooperate. I’m sure this is because not all puff pastry comes rolled out to the same thickness, etc. My baked puff pastry was so thick that I ended up carefully dividing it into thirds so that I would have enough. Dealing with the puffed pastry alone is enough of a reason to make this dessert an “impressive challenge.”  (It is even more challenging if you make the puffed pastry from scratch!)

This classy dessert would certainly add pizazz to your holiday table, or you can save it as a special-occasion dessert for any holiday dinner.