GIANT MILLE-FEUILLE ………….
July 31, 2013
For Kami our friend, a giant version of this French pastry, crispy and flaky, puffed pastry, a wonderful seasonal mash of wild berries, a thick glossy confectioner's custard, topped with sparkling white icing, adorned with fresh berries. Great to share with friends on a birthday celebration.
- Prep: 30 mins
- Cook: 30 mins
- Yields: 12 Generous
Preheat your oven to 200 degrees.
Firstly lay the puff pastry sheets on parchment lined trays and bake until golden and puffed for approximately 20 minutes. Then transfer to cooling racks.
Cream the egg yolks and sugar together until thick and pale in colour. Beat in the flour, cornflour and a small amount of the milk- just enough to make a smooth paste. Heat the remaining milk and split the vanilla pod into the milk to infuse until almost boiling, then pour into the egg mixture stirring continuously over low heat until it boils. Remove from the heat. Beat the egg white until stiff and fold into the custard mix, return to the heat and gently cook for a further few minutes to thicken slightly. Remove from the heat again and cover with grease proof paper- this will stop a skin from forming while it cools. In a pan add the wild berries (save some whole for decoration!) Add the lemon juice, zest and icing sugar, stir continuously over medium heat and bash up some of the berries but keep some whole. Remove from the heat and leave to cool.
TO BUILD YOUR MILLE-FEUILLE .....
Simply split your 2 puff pastry sheets in half longways, start with the first sheet and smoother in custard and the berry mix. Layer the next pastry sheet and continue until you have the last sheet on top golden side upwards. Dissolve some icing sugar with warm water to make a paste and cover the top sheet with the paste, then adorn in whole berries- Eh voilà a beautiful celebration mille feuille.
For you Kami..... Happy safe travels x