Mille-feuilles

Mille-feuilles

By
From
Baking
Makes
8
Photographer
Vanessa Levis

The name literally means ‘a thousand leaves’, and refers to the many flaky layers of crisp puff pastry used to make this beautiful French pastry. Puff pastry is layered alternately, usually with whipped cream and raspberry or strawberry jam. The top is glazed with icing or dusted with icing sugar. Crème Pâtissiere is sometimes used instead of cream, with a thick fruit purée instead of jam and occasionally a Chocolate Glaze. Make your own puff pastry, or, if you prefer, use commercial frozen puff pastry.

Ingredients

Quantity Ingredient
1/2 375 g packet frozen puff pastry, thawed
or 1 quantity Puff pastry
1 cup cream
3 tablespoons strawberry or raspberry jam

Icing

Quantity Ingredient
160g icing sugar, sifted
1 1/2 tablespoons water
2-3 drops vanilla essence

Method

  1. Roll out the pastry as thinly as possible to a rectangle about the size of a large baking tray. Lay this over a dampened baking tray, allowing the pastry to come right up to the edges. Prick well all over and chill for 15 minutes.
  2. Preheat the oven to 200°C.
  3. Bake the pastry for 5–10 minutes or until pale golden brown. Using a palette knife, carefully turn the pastry over and bake for a further 5 minutes. Remove from the oven and cool on a wire rack.
  4. When cold, trim the edges and cut into three strips about 8 cm wide.
  5. Whip the cream until it stands in soft peaks. Spread the flat side of one strip of pastry with half the jam and half the cream. Lay a second pastry strip on top and press down lightly. Spread with the remaining jam and cream. Top with the last pastry strip, flat side up. Press down lightly.
  6. To make the icing, mix the icing sugar with enough water to make a creamy consistency. Add the vanilla. Stir over hot water until the icing is warm and glossy.
  7. Spread the top pastry layer with warm icing. Cut across into slices 4 cm wide.

Note

  • If desired, the cooked pastry trimmings can be crushed lightly and used to sprinkle over the top and sides of the finished pastries just before serving.
Tags:
baking
bakery
margaret
fulton
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