Millefeuille with Whipped Cream and Berries

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place 1 puff pastry sheet on a lightly floured work surface. Unfold the pastry and lay it flat. Using a rolling pin, lightly roll out the folds and indentations. If desired, use a knife or a pastry cutter to trim the edges evenly. Transfer the pastry to the prepared baking sheet. Using a fork, prick the pastry evenly all over. Place another piece of parchment paper over the pastry, then top with another baking sheet and a ceramic pie dish or other oven-safe object to weigh down the pastry.

Bake until the pastry is just golden, about 20 minutes. Remove the top baking sheet, weight and parchment paper; if needed, bake the pastry for 5 minutes more to brown the center. Transfer to a wire rack and let cool completely. Repeat to roll out and bake the remaining puff pastry sheet.

Meanwhile, in a large bowl, combine the cream, granulated sugar and vanilla. Using an electric mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form, 2 to 3 minutes. Divide the whipped cream evenly between 2 piping bags; set aside.

Using a knife or a pastry cutter, cut each puff pastry sheet horizontally into thirds and then vertically into thirds to create 9 small rectangles per sheet, for a total of 18 rectangles.

To assemble, place 6 puff pastry rectangles on a serving platter. Pipe about 20 dollops of whipped cream onto each rectangle, then arrange a single layer of strawberries or blueberries over the cream. Carefully place a second pastry rectangle over the berries, then add dollops of whipped cream and top with berries. Place the remaining pastry rectangles over the berries, then add dollops of whipped cream and top with the remaining berries. Dust with confectioners’ sugar and serve immediately. Serves 6.

Williams Sonoma Test Kitchen