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Recipe for :

Milhojas Caliente - Hot Millefeuille

This recipe comes from Mesón La Rioja, a Spanish restaurant in Marbella which specialises in serving authentic and popular Spanish cuisine. The restaurant is owned and run by Elena and Luis Ochoa who have kindly given permission for the recipe to be reproduced here.


1/2 kilo puff pastry
1/2 litre pastry crème - prepared like the crème basque <click here>
4 egg whites
4 ozs sugar
4 drops lemon juice
50 grms peach jam

  • Roll out the puff pastry to a height of 1 cm and place on a greased baking tray. Put in a heated oven and leave to bake for 15 minutes at 175ºC.
  • Cut the puff pastry into 3 layers.
  • On the first layer pour 2cms of pastry crème, place a layer of puff pastry on top.
  • Then add 5 cms of meringue on top (to prepare the meringue: whip the egg whites with a pinch of salt until stiff, add in the sugar, lemon drops and continue whipping until well mixed). Place on top another layer of pastry.
  • Glaze the top layer with the peach jam. Place under a grill for 1 minute.

Serve Hot.