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Mille - Feuille


   - 250g puff pastry
   - 3 tbsp raspberry jam
   - 150ml whipped double cream
   
     CREME PATISSIERE:
   - 2 eggs
   - 60g vanilla sugar
   - 30g plain flour
   - 300ml milk
     
       ICING:
   - 125g icing sugar
   - 2 tbsp water 

      Put the eggs, vanilla sugar and the flour in a bowl and add a little milk from the 300ml and mix until smooth. Put the rest of the milk in a saucepan and almost bring it to the boil. When done pour it to the egg mixture and mix well. Wash the saucepan and return the egg mixture to the pan and cook over a gentle heat for 15-20 minutes or until thickened.



      
     Put the cream into a bowl and cover it with cling film gently press it over the surface to prevent skin from forming. Leave it to cool.


      Sprinkle some flour on a flat surface and roll the pastry . Cut it in 3 10X30cm rectangles, pierce the pastry with a fork and bake them at  220 °C /425°C/gas 7 in a baking tray with greaseproof paper for 10-15 minutes or until crisp and golden. 



     When they are ready take them out of the oven and let them cool.
 In the mean time make the icing, put the sugar with 2 tbsp of water in a bowl and mix everything together, spread over one of the rectangles and leave it to set. 


       Take a second pastry rectangle and spread the raspberry jam and the whipped cream.





         Put the third rectangle on top of the whipped cream and spread the creme patissiere.


      Top with the iced pastry rectangle. Cut it in 2-3 cm stripes. Chill the mille-feuille in the fridge until ready to serve.


                                                        ENJOY!!!

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