Mille-feuille

    Mille-feuille

    16saves
    55min


    2 people made this

    About this recipe: A great dessert perfect for any occasion. Layers of puff pastry are filled with pastry cream, whipped cream and raspberry jam.

    CookWithAnna Bedfordshire, England, UK

    Ingredients
    Makes: 10 Slices

    • 2 eggs
    • 60g vanilla sugar
    • 30g plain flour
    • 300ml milk
    • 250g puff pastry
    • 125g icing sugar
    • 2 tablespoons water
    • 3 tablespoons raspberry jam
    • 150ml double cream, whipped

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Make the creme patissiere: Put the eggs, vanilla sugar and the flour in a bowl and add a little milk from the 300ml and mix until smooth.
    2. Put the rest of the milk in a saucepan and almost bring it to the boil.
    3. 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 to 20 minutes or until thickened.
    4. Put the mixture into a bowl and cover it with cling film. Gently press it over the surface to prevent skin from forming. Leave it to cool.
    5. Preheat the oven to 220 C / Gas 7. Line a baking tray with baking parchment.
    6. Sprinkle some flour on a flat surface and roll the pastry. Cut it in 3 10X30cm rectangles. Place on the baking tray and pierce the pastry with a fork.
    7. Bake until crisp and golden, 10 to 15 minutes. Leave to cool.
    8. Meanwhile, make the icing: Put the icing sugar with water in a bowl and mix everything together. Spread over one of the rectangles and leave it to set.
    9. Take a second pastry rectangle and spread the raspberry jam.
    10. On top of the raspberry jam add the whipped cream.
    11. Put the third rectangle on top of the whipped cream and spread the creme patissiere.
    12. Top with the iced pastry rectangle. Cut it in 2 to 3cm strips. Chill the mille-feuille in the fridge until ready to serve.

    See it on my blog

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    Reviews (1)

    0

    Lovely and a great hit with all the family who devoured them all! When making the creme patissiere you must stir it all the time to stop it becoming lumpy and it must reach a boil to thicken properly. Will certainly be making these again. - 31 Jul 2015

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