Coffee & Raspberry Mille-Feuille

Hey there, Freya! Totally understand the concern. A couple of people mentioned the icing (the topping) being a bit thin, which we’ve since fixed by reducing the amount of water added. We also saw one comment about the cream filling turning out runny, which can happen if it hasn’t had enough time to thicken or chill. To help, make sure the cornstarch mixture is cooked long enough (about 5 minutes after adding it) until it’s visibly thickened, and let the cream fully cool and set in the fridge for at least an hour before assembling. Hope this helps, and we’d love to hear how it goes if you give it a try ☺️

Hi Ilya, I’m so sorry you had the same issue! Thanks for your feedback. No cornstarch is added to the icing— it’s only used in the coffee cream. Adding cornstarch to the icing would likely make it grainy, which we definitely want to avoid (usually, cornstarch needs to be cooked to remove the grainy texture). Based on your feedback and Carolien’s, we’ve updated the recipe to slightly reduce the amount of milk. This should help improve the consistency of the icing. If it turns out too thick, you can always add a tiny splash more milk to get it just right. I hope this helps! Glad to hear you enjoyed the taste! 😊

Hey Carolien, oh no! I’m so sorry to hear that. The runny-ness could be due to a variety of factors: warm weather, mixing method, the type of icing used, or whether the ingredients were weighed or measured using cups. That said, based on your feedback and Ilya's, we’ve updated the recipe to reduce the amount of milk. It’s better to start with less and gradually add more until you reach the desired consistency. Thank you so much for sharing your experience and helping us improve our recipes! 🤗