Recipe by Ann Reardon

Coffee Donut Millefeuille

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Dairy Dairy
Hard Hard
6 Servings

I’ve never been a coffee lover. I don’t drink it at home, and when I go to a café, I prefer hot chocolate. And yet, I love coffee-flavored desserts…which is why I developed this recipe celebrating the famous duo of coffee and donuts.



  • 3 square sheets puff pastry

  • 2 tablespoons icing sugar or powdered sugar, such as Gefen

Donut Cream

  • 1 cinnamon donut

  • 3/4 cup (200 milliliters / 6.8 fluid ounces) heavy cream (35 percent fat)

  • 1 teaspoon vanilla

  • 1 tablespoon (8 grams /0.3 ounces) icing sugar or powdered sugar, such as Gefen

  • 1/2 teaspoon cinnamon

  • Additional 1/2 cup (100 milliliters / 3.4 fluid ounces) heavy cream (35 percent fat)

Coffee Cream

  • 1 teaspoon instant coffee granules

  • 1 tablespoon boiling water

  • 1 cup (260 milliliters / 8.5 fluid ounces) heavy cream (35 percent fat)

  • 2.8 ounces (80 grams) white chocolate, such as Elite


  • 1 tablespoon icing sugar or powdered sugar, such as Gefen


Prepare the Pastry


Preheat the oven to 180 degres Celsius (350 degrees Fahrenheit).


Cut each sheet of pastry into eight rectangles measuring two-and-a-half x five inches (six x 12 centimerers). Place onto a flat baking sheet (with no sides) covered with baking paper, such as Gefen Parchment Paper. Sprinkle icing sugar through a sieve over the top.


Put an empty baking sheet into the oven to heat. At the same time, bake the pastry for ten minutes or until puffed and golden. Remove from the oven and place baking paper over the pastry. Put the hot empty baking sheet on top and press down using an oven glove to flatten the pastry.


Return to the oven with the baking sheet still on top for 10–13 minutes or until the sugar is starting to melt. Watch carefully so they don’t burn. Rotate them from the outside into the middle if necessary.


If you don’t have a flat baking sheet that has no sides, turn a normal baking pan upside down.

Prepare the Donut Cream


Break the donut into small chunks and place into a pan with 3/4 cup heavy cream and the vanilla, icing sugar, and cinnamon. Stir over high heat.


Once it begins to boil, whisk until the donut breaks down and the mixture is a smooth paste. Remove from the heat and whisk through the additional 1/2 cup cream. Place the bowl in the freezer to cool for one hour.


Whisk with electric beaters until you get stiff peaks, then place into a piping bag fitted with a large round nozzle.

Prepare the Coffee Cream


Dissolve the coffee in boiling water.


Place the cream, white chocolate, and coffee into a bowl and microwave for 60 seconds on high, stir, then microwave for another minute. Leave to sit for a few minutes, then whisk until smooth.


Place the bowl in the freezer for one hour. Using an electric mixer, whisk until you have stiff peaks. Place into a piping bag fitted with a large round nozzle.



Pipe a thin stripe of raspberry jam down the center of twelve pastry rectangles. Pipe dollops of coffee cream along each side on six rectangles. Do the same with your donut cream on another six rectangles.


Break three raspberries into pieces and put some on top of each jam stripe. Stack the donut cream rectangles on top of the coffee cream ones. Put a plain rectangle on top and add more fresh raspberries. Sprinkle lightly with icing sugar.


Recipe excerpted from Crazy Sweet Creations (Mango Publishing Group 2021) with permission from the publisher. Photography by Joanie Simon.

Coffee Donut Millefeuille

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Noeline Thompson
Noeline Thompson
2 years ago

Why do you put a baking tray on the pastry
Is it to keep the pastry flat so it doesn’t puff up.

Secondly when do you put the icing sugar on the pastry do you do it while it cooking.

Reply to  Noeline Thompson
2 years ago

Yes it’s to flatten the pastry. Yes, you sprinkle it on top while it’s cooking so that it form a nice sugary crust on the puff pastry.