Mille Feuille Flavourite


I wanted to make a Flavourite homemade version  and believe me, this won’t be the only recipe you’ll see on the website. Some people think I plagiarize recipes. Like that is the only I have to do with my time! It is not in my nature to plagiarize, say Ricardo, and run the risk of having a half a million people notice it! However, in this case, I did willingly copy the recipe from Chocolats Favoris and I am proud of it! 


2 services 

  • ½ sheet (112 g) puff pastry (12 cm x 25 cm) or ¼ of a 450 g package
  • Powdered sugar
  • 1 cup 35% whipping cream  

Hot chocolate – Vanilla and white chocolate  

  • 1 ½ cup milk
  • The seeds of 1 vanilla bean (or ½ tsp. of vanilla extract)
  • 1 80 g Dreamy White chocolate bar chopped

Yum! Let's do this recipe. My creamy ivory-white chocolate is pure, subtle and delicate. I’ll melt the hearts of all chocolate lovers!

Buy the Dreamy White chocolate bar
Blancbec 42g


  • Preheat the oven to 350 °F and place the rack in the center. Cover a baking sheet with parchment paper. Set aside.
  • Cut the pastry into rectangles (6 cm x 8 cm) and place on the baking sheet. Place them on the baking sheet. Cover with a sheet of parchment paper and place a second baking sheet on top. Bake for 15 minutes. Cool thoroughly before dusting the pastry with powdered sugar. Set aside.
  • In a pot, heat the milk and vanilla. Add the white chocolate pieces. Whisk until completely blended. Set aside.
  • In a cold bowl, whip the cream. Set aside.
  • Pour the hot chocolate in two mugs. Top with whipped cream and serve with the pastry rectangles.


This dessert can be served hot or cold.