Crafting a Sweet and Sour Bayberry Jam Mille-Feuille Cake

As the bayberry fruit ripens, it's time to embark on a culinary adventure, creating a delightful 6-inch Mille-Feuille Cake infused with the sweet and sour essence of bayberry jam. This seasonal gift will not only tantalize your taste buds but also add a touch of summer flavor to your dessert repertoire.

Crafting a Sweet and Sour Bayberry Jam Mille-Feuille Cake


Bayberry Jam Mille-Feuille Cake Recipe

A Symphony of Flavors: Bayberry Jam Mille-Feuille Cake Recipe


For the Mille-Feuille Crust:

  • 120g Low gluten flour
  • 85g Egg liquid
  • 320g Pure milk
  • 100g Bayberry juice (drink)
  • 35g Sugar
  • 25g Butter
  • Purple/powder pigment (optional, for color)

For the Bayberry Jam:

  • Fresh bayberries
  • Sugar
  • Lemon juice

For the Pastry Cream:

  • Egg yolks
  • Sugar
  • Cornstarch
  • Milk
  • Vanilla extract

Creating the Mille-Feuille Crust:

  1. Prepare the Bayberry Juice: Start by extracting bayberry juice. Blend fresh bayberries and strain the juice to remove seeds. Set aside.
  2. Mille-Feuille Crust Assembly:
    • In a saucepan, combine pure milk, bayberry juice, sugar, and butter. Heat the mixture until the sugar dissolves and the butter melts.
    • Sift in low gluten flour and stir continuously over low heat until a smooth, thick batter forms.
    • Gradually add egg liquid, stirring vigorously to prevent lumps. Add purple or powder pigment for an optional burst of color.
    • Transfer the batter to a piping bag and pipe thin layers onto a baking sheet. Bake until golden brown, creating the crispy and flaky mille-feuille crust.

Crafting the Bayberry Jam:

  1. Prepare the Bayberries: Clean and wash fresh bayberries. In a saucepan, combine bayberries, sugar, and a splash of lemon juice. Cook over low heat until the bayberries release their juices.
  2. Simmer to Perfection: Simmer the mixture until it thickens into a jam-like consistency. Adjust the sugar and lemon juice according to your taste preferences. Allow the bayberry jam to cool.

Whipping up the Pastry Cream:

  1. Egg Yolk Mixture: Whisk together egg yolks and sugar until pale and creamy. Add cornstarch and continue whisking until well combined.
  2. Warm Milk Infusion: Heat milk in a separate saucepan until it's just about to boil. Gradually pour the hot milk into the egg yolk mixture, whisking continuously to avoid curdling.
  3. Cook to Thickness: Return the mixture to the saucepan and cook over medium heat until it thickens into a velvety pastry cream. Stir in vanilla extract for a delightful aroma.

Assembling the Bayberry Jam Mille-Feuille Cake:

  1. Layering the Mille-Feuille: Alternately layer the baked mille-feuille crust, bayberry jam, and pastry cream. Repeat until you achieve a beautiful stack of layers. Ensure the top layer is a mille-feuille crust.
  2. Chill and Set: Allow the assembled cake to chill in the refrigerator for a few hours, letting the layers meld and the flavors intensify.
  3. Final Touch: Dust the chilled mille-feuille cake with powdered sugar before serving for a touch of elegance.


In conclusion, the Bayberry Jam Mille-Feuille Cake is a celebration of flavors and textures that dance together in a delightful symphony. The crispy layers of the mille-feuille crust, the vibrant burst of bayberry jam, and the velvety richness of the pastry cream come together to create a dessert that is not only visually stunning but also a true indulgence for the palate. Share this exquisite creation with friends and family, and let the Bayberry Jam Mille-Feuille Cake become a cherished masterpiece in your repertoire of delightful desserts. Happy baking!

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