My berry mille feuille

Dessert is usually a bit of a taboo for me as I don’t have much of a sweet tooth, however, now that I am pregnant I cannot resist baking (or making) a sweet thing every other day. I love a good mille feuille as I can play around with various fillings and toppings, making them really versatile. They have a crunch, smoothness from the filling, sweetness and then the sour of the fruit. All combined into one dessert!!! And of course, it is always a show stopper!! Not much effort in exchange for a beautiful wow factor! The toughest part is probably making the creme patisserie…although difficult to mess up.

Ingredients (Makes 4)
Ready rolled puff pastry, thawed
2 Tbs Castor sugar
For the custard
300ml Milk
6 Tbs Castor sugar
2 Tbs Cornflour
1 Tbs Flour
3 Egg yolks
1/2 Vanilla pod or 2 teaspoons essence
1 Tsp Almond essence
Goose Berries
Fresh mint (garnish)
White chocolate
Icing sugar

How to do it
Preheat oven to 180 degrees and cover a baking tray with parchment paper and grease with non-stick spray.
Mix the egg yolks & castor sugar until light and fluffy. Add the cornflour and flour and mix well. Set aside. Bring the milk, vanilla & almond to a gentle simmer but do not boil. Slowly add the warm milk to the egg mixture, using a whisk to mix through. Pour the mixture back into the pot / skillet and cook over medium-low heat, whisking constantly, until mixture thickens. Remove from the heat and transfer to a bowl. Place plastic wrap over the top of the custard to stop it from forming a skin. Leave to cool completely and then refrigerate to chill.
On a floured surface, gently roll out puff pastry, not making it much thinner than it is. Using a cutter, cut out 12 rounds of equal size. Place it on the parchment paper and sprinkle with the castor sugar. Place another piece of parchment paper on top and place a second oven tray on top, to serve as a weight. Place into the oven and bake for 15 minutes or until golden and crisp. Remove from the oven and cool completely.
Spoon the custard into a piping bag and pipe every pastry round individually. Place the pastry rounds on top of one another (3 per serving) and decorate with the sliced fruit. Melt the white chocolate.
Garnish the desserts with the mint, melted chocolate & icing sugar.

From my kitchen to yours, with love x

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