Chefs' Recipes

Rhubarb millefeuille

Australian Gourmet Traveller recipe for rhubarb millefeuille from The Cove in Hobart, Tasmania.

  • 1 hr preparation
  • 1 hr cooking plus cooling, infusing
  • Serves 8
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Rhubarb millefeuille
"I dream about the rhubarb millefeuille at The Cove at Peppers York Cove. Will the chef share the recipe?"
Kelly Hunt, Hobart, Tas
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 250 ml dry white wine
  • 250 gm caster sugar
  • 200 gm rhubarb (about 1 bunch), cut into 5cm pieces
  • 1 (375gm) sheet butter puff pastry
  • For brushing: eggwash
  • For dusting: pure icing sugar
Crème pâtissière
  • 250 ml milk (1 cup)
  • 10 gm butter
  • 1 vanilla bean, split and seeds scraped
  • 65 gm caster sugar
  • 3 egg yolks
  • 15 gm plain flour
  • To taste: pure orange oil (optional; see note)
  • 100 ml pouring cream, whipped to soft peaks


  • 1
    Preheat oven to 160C. Stir wine, sugar and 250ml water in a saucepan over medium heat until sugar dissolves, then bring to the simmer. Place rhubarb in a small, deep baking tray, pour syrup over, then bake, covered with foil, until just tender (30-40 minutes). Transfer to a clean dish and refrigerate immediately to stop cooking.
  • 2
    Increase oven to 200C. Roll pastry into a 25cm x 30cm rectangle, then cut into 8 even rectangles. Transfer to 2 lined baking trays, brush with eggwash and bake until golden and puffed (15-17 minutes), then cool.
  • 3
    For crème pâtissière, place milk, butter and vanilla bean in a saucepan over low heat and bring to the simmer, then set aside to infuse (1 hour). Whisk vanilla seeds, sugar and yolks in an electric mixer on medium speed until pale and fluffy (5-6 minutes). Sift in flour and mix to combine. Return milk mixture to just below the boil, then whisk into yolk mixture in a thin, steady stream. Transfer to a clean pan and whisk continuously over low heat until thick, and flour is cooked out (8-10 minutes). Add orange oil to taste, pour into a container, cover closely with plastic wrap and chill. Once cold, fold through the whipped cream. Transfer to a piping bag fitted with a 1.5cm round nozzle.
  • 4
    Split each pastry rectangle into 3 layers. Pipe crème pâtissière onto base and middle layers, top with rhubarb, then stack on one another, sandwich with tops, dust with icing sugar and serve.


Note Orange oil is available from specialist cake shops. If it's unavailable, substitute finely grated orange rind to taste. You'll need to begin this recipe a day ahead. Chefs at The Cove make their own puff pastry. If you want to make your own, check out our puff pastry recipe.