Mille feuille with glazed berries and chocolate icing Recipe

Crispy layers of puff pastry filled with glazed berries and chocolate cream

  • Preparation
    20mins
  • Cooking time
    15mins
  • Rest time
    15mins
Rate this recipe
(0 vote) 0/5
Ingredients
Pour people
  • For the pastry
  • Puff pastry sheet(s) : 3 whole
  • For the cream
  • Double cream : 100 ml
  • Semi-skimmed milk : 250 ml
  • Caster sugar : 50 g
  • Corn starch : 30 g
  • Whole egg(s) : 1 whole
  • Egg yolk(s) : 1 whole
  • Dark chocolate : 50 g
  • Vanilla pod(s) : 1 whole
  • For the fruit
  • Fresh raspberries : 100 g
  • Blackberries : 100 g
  • Orange(s) : 2 whole
  • Caster sugar : 50 g
Method
  • 1. FOR THE PASTRY:

    Preheat the oven to 200'C. Lay large sheets of puff pastry onto a greaseproof paper lined tray and top with more paper and another tray to stop the pastry from rising. Bake for 15 minutes until golden brown. Remove from the oven and allow to cool.

  • 2. FOR THE CREAM:

    Split the vanilla pod in half and scrape out the seeds.

    Lightly beat the sugar, egg yolk and the whole egg with a tablespoon of the milk. Add the flour and stir well, making sure the mixture is free of lumps. Bring the remaining milk, cream and vanilla to the boil and then pour over the egg mix and combine. Return to the heat and cook until the mixture is thick and the flour is cooked. Remove from the heat and whisk in the dark chocolate. Once cool, place in a piping bag.

  • 3. FOR THE FRUIT:

    Zest and juice the oranges.
    Place the orange zest and the orange juice into a small sauce pan with the sugar and bring to the boil. Once the syrup is boiling, lower the heat and reduce the liquid until it is thick and sticky. Allow to cool. Stir through the berries to glaze.

  • 4. TO ASSEMBLE THE MILLE FEUILLE:

    Pipe the chocolate cream onto the bottom layer of pastry and top with some berries. Place another layer of pastry on top. Repeat the layers once more ending with a third layer of pastry.

Chef's tip

«This classic French dessert can be adapted in many ways by varying the fruit and also the flavouring in the creme patissiere. Fresh strawberries with a pistachio flavoured cream would work very well.»

Your comments