These Bakbel products were used:

Cremfilling Deluxe
Vanilla (improved version)


• Bake Stable
• Freeze/thaw stable
• Can be injected before or after baking
• Paste texture, easy to spread, easy to write with
• Ready-to-use
• Smooth and creamy texture (fat presence)
• Shelf stable
• Eggless and non-dairy
• Lower dry matter, better to keep the freshness


Mille Feuilles


1. Composition

- Inverted Puff Pastry Dough
- Cremfilling Deluxe Vanilla
- Streusel discs

2. Inverted Puff Pastry Dough

750g  Butter
300g  Flour
700g  Flour
 30g   Salt
225g  Liquid Butter
300g  Cold water    


Mix the 1st part of butter with the 1st part of flour to have a kind of dough, make a rectangle in layer and put in the fridge. Make dough with the rest of ingredients, so 2nd part of flour, salt, liquid cold butter and cold water. Put also in fridge minimum 1 hour. Place the 2nd dough inside the 1st one, and start to make the tours of puff pastry, we need 5 tours. Roll at around 1cm layer and stick with water 3 layers of puff pastry, and cut slices of 1cm on 12 cm on larger. Place on baking plate on the side and bake at 190°C.


3. Vanilla Cream

CremFilling Deluxe Vanilla  SQ


Use directly with piping bag from the packaging

4. Streusel Discs

100g  Flour
100g  Sugar
100g  Almond Butter
100g  Butter


Mix all ingredients together to get dough, roll very thin between 2 papers and freeze. Cut different sizes of discs and bake at 160°C.

5. Montage

Pipe tubes of Cremfilling Deluxe Vanilla between baked puff pastry, and place strait. Sprinkle the cake and the separate streusel discs with icing sugar, pipe some spots of Cremfilling Deluxe Vanilla and decorate with streusel discs.