Mille-Feuille

Mille-Feuille is a French dessert that combines a rich custard type filling with layers of puff pastry. We are making ours with Creme Patisserie, fresh fruit and ready made puff pastry.

I’m using a Pistachio Flavour Shot in my Creme Patisserie, with fresh raspberries, but you could use any flavour combination you like!

Take a look at our full range of Flavour Shots!

Ingredients

• 1 pack ready rolled puff pastry
• 340ml whole milk
• 100g caster sugar
• 35g cornflour
• 6 lg egg yolks (save those whites for French Macarons or Meringue!)
• 25g Flavour shot
• Fresh fruit of your choice
• Icing sugar for dusting

Method

For the Pastry:

1. Prepare the puff pastry by rolling it out to the size of your baking tray.
2. Use a pizza cutter to trim the edges straight, and cut the pastry into rectangles. Do not separate the pastry rectangles. These rectangles will make the layers of your Mille-Feuille.
3. Use the paper from the packaging to line the tray with the pastry on top. Add another layer of greaseproof paper, then place another baking tray the same size on top.
4. Bake at 190c for 15mins, then remove the top baking tray and bake for a further 4-5 minutes until golden brown.
5. Leave to cool completely.

For the Filling:

1. Whisk the egg yolks with the caster sugar until light and creamy.
2. Now whisk in the cornflour before adding the milk and whisking again. It’s important to make sure this mixture is very well combined.
3. Pour the mixture into a heavy based pan, then cook over a medium heat while stirring continuously until it comes to a boil.
4. Remove from the heat and stir in your flavour shot.
5. Strain the mixture into a shallow bowl and cover with clingfilm. The clingfilm must be touching the surface of the creme patisserie to prevent a skin forming.
6. Chill for roughly 2 hrs.

Assembly:

1. Place half or your pastry rectangles on a serving dish.
2. Using a large piping tip of your choice, pipe the Patisserie onto the pastry rectangles as in the picture. You can also add your fresh fruit now.
3. Top with the other half of the pastry rectangles and dust with icing sugar.
4. Enjoy your Mille-Feuille! They’ll keep in the fridge for up to three days.