Puff pastry preparation: Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured work surface to obtain a rectangle. Divide in two to have two rectangles of similar size. Prick the pastry with a fork to prevent it from puffing up too much during cooking.
Baking the dough: Place the dough rectangles on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, until golden and crispy. Let cool.
Whipped cream preparation: In a bowl, combine the liquid cream, icing sugar and vanilla extract. Whip until stiff.
Assembling the mille-feuille: Spread the cream generously on a rectangle of puff pastry. Place the second rectangle on top and press gently to secure it. If desired, add another layer of cream on top.
Decoration: Sprinkle the mille-feuille with icing sugar and, if you wish, decorate with fresh fruit.
Serving: Cut the mille-feuille into small rectangles or squares and serve immediately.
Cream mille-feuille is an ideal dessert for special occasions or just to treat yourself.
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