Heart-shaped sable mille feuille

one heart-shaped sable mille feuille sitting on a white surface that is covered in light pink rose petals

Le Cordon Bleu’s Gert Knudsen has designed stunning heart-shaped sable mille feuille just in time for Valentine’s Day. 

“Use cooking as your love language this Valentine’s Day to show your partner how you truly feel,” Chef Gert says.

This incredibly delicate dessert is not only romantic, but also delicious, gorgeous, and—best of all—simple to make.

“It’s sweet, it’s delicious and has a chocolate pastry cream filling between the layers. How could you go wrong, especially on Valentine’s Day?” says Gert.


For the sable biscuit
110g unsalted butter
30g caster sugar
25g icing sugar
Pinch of salt
Pinch of vanilla powder
1/4 orange zest
130g plain flour
1 egg yolk

For the chocolate diplomat pastry cream
150ml milk
25g egg yolk
25g caster sugar
10g cornflour
10g unsalted butter
2g gelatine sheet
200g thickened cream
30g dark chocolate


To make the sable biscuit
Mix butter and sugar together, then add yolks, one at a time.
Add zest, vanilla, and salt, then fold in the flour until a dough forms.
Cool in the fridge for 10–15 minutes. Once chilled, remove from fridge and roll out dough to 3mm thick. Cut out using a heart shaped cookie cutter. This will make up to 12 hearts.
Bake at 175 degrees until golden brown.

To make the chocolate diplomat pastry cream
Pour milk into a saucepan and bring to boil.
In a separate bowl, whisk yolks, sugar, and cornflour together. Add to hot milk and cook for two minutes.
Add soaked gelatine, chocolate, and butter and whisk together.
Allow mixture to cool.
Whip thickened cream and fold into mixture.

To assemble
Transfer the diplomat cream to a piping bag and pipe dollops onto one of the sable biscuits.
Place a second heart shaped sable biscuit on top then repeat the process.

Optional: Decorate your hearts with edible flowers lightly sprinkled over the scream dollops, and top with mini fondant roses.

Images and text from Le Cordon Bleu; recipe created by Le Cordon Bleu Australia chef and lecturer Gert Knudsen.

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