Mille Feuille is a french dessert means a thousand of leaves refer to number of layers in dough.
Ingredients For puff pastry 222g/8oz plain flour 1/2tsp salt 250g/9oz unsalted butter cold but not rock hard 150ml ice cold water
Sift the flour and salt into large bowl then put the bowl into fridge for a few minutes to chill (keeping the bowl cold will help you to get better result and create nice layer of pastry. Meanwhile cut the butter into small cubes Using round bladed knife, stir the butter into the bowl until each piece is well coated with flour. Pour in water, then working working quickly , using the knife or scrapper bring everything together to rough dough. Gather the dough into the bowl using one hand then turn flat sausage without kneading, wrap in clingfilm chill in fridge for 15 minutes. Lightly flour the work surface and roll out the pastry in one direction until it is bout 1cm thick and 3 times as long as it is wide about 45x15cm/18x6in straighten up sides with your hands now and again and try to keep he top and bottom edge as square as possible. Fold the bottom third of the pastry up,then the third down, to make a block about 15x15cm 16x6in . It doesnt matter if the pastry isnt exactly the right size the important is corner are nice as square as possible. Turn the dough so that the open edge is facing to the right,look like page of book, press the edges of pastry again repeating this four times in all to make smooth dough, with buttery streak here and there, if the pastry feels at any point or starts springback when as you roll then cover for 10 minutes before continuing. Chill the finish pastry for bout an hour ideally overnight before use.
For strawberry and white chocolate mille feuille Plain flour 3 tbsp castor sugar Double cream Vanilla pod 600g strawberries Small bunch of basil ,leaves picked with few smaller Zest of lemon Good quality white chocolate
Scatter more castor sugar over puff pastry and covered with another baking parchment,lay another baking sheet on top bake for 12 to 13 minutes.or until pastry crisp and golden set aside.
To make filling Tip cream into bowl,with 3tbsp of sugar and vanilla pod/seeds lightly whisk cream just hold it to shape andcst aside . Hull the quarter of strawberries and set aside a few for salad.then cut into 3 or 4 chunks finely shred the basil then fold through the cream With chopped strawberries and lemon zest then cill in the fridge if needed. When the pastry is cooled completely trim the edges to form a neat 28x30cm rectangle cut into 3 rectangles to get them precisely the same size , cut one then lay it on the rest of pastry and use as guide to next rectangle then repeat. To assemble the mille feuille , lay down on rectangle of pastry and half of cream and strawberry mixed flatten the back of spoon , place second rectangle on top gently press down. Finely grate over the white chocolate and top with remaining cream mix, place final layer of pastry press down gently so that filling just start to bulge over edges. Served enjoy
Prepared, posted, tried and tested by All joy’s lovely cooking
Perfect for these hot days we having at the moment ..
1 tub Vanilla ice cream ( the creamier the better ) 1/2 cup chopped walnuts 1/2 cup chopped hazelnuts 1/2 cup chopped almonds 1/2 cup mixed dark and white chocolate chips 10 cherries chopped 1 x packet crushed Oreo biscuits 1 tub whipped fresh cream
Allow ice cream to soften ( 2 hours ) add to a large bowl and stir to consistency of thick cream. Stir in whipped cream. Add dry ingredients and mix until all ingredients are covered in ice cream. Pour into a round salad bowl that is lined with cling wrap let cling wrap overlap on all sides. Freeze overnight. To serve, place bowl into hot water for a minute or so then invert onto a plate. Remove cling wrap. Drizzle some choc ice cap over the top. Decorate with fresh fruits or more chopped nuts. It’s divine!
Preheat oven to 150 C, grease your 12 piece muffin tin. Use 6 sheets phyllo pastry cut into rectangles by halving each piece and place 2 sheets in each muffin casing. Place 1 st layer, brush with melted butter, then place your 2 nd layer into muffin pan. Let it bake for 5 to 7 mins, watch closely that it does not burn, gently remove from muffin tin and cool completely on wire rack.
Pastry Cream – can be used as a filling for custard slices, cream puffs or chocolate eclairs – you may double the quantities of this recipe if making eclairs or custard slices. 1/2 cup sugar, 1/4 cup cornstarch ( maizena ), pinch of salt, 2 cups whole milk, 4 egg yolks, 2 tbsp butter, 1 tsp vanilla essence, 1/2 cup whipped fresh cream Whisk together sugar, cornstarch and salt in a saucepan. In a separate bowl whisk milk and egg yolks together. Add milk mixture to the saucepan together with the butter. Cook, stirring over medium heat until mixture comes to the boil, stirring continuously. Once boiling stage is reached continue to boil for 1 minute until thickened. Remove from heat and stir in vanilla essence. Strain pastry cream through a fine sieve into a bowl. Cover with plastic wrap, pressing the wrap directly onto the pastry cream to avoid a skin forming. Place in the fridge for at least 2 hours to cool. Remove pastry cream from fridge and whip with electric mixer until smooth. Whip up fresh cream until firm peaks form and fold into the pastry cream. Spoon or pipe this filling into the cooled phyllo baskets. OR ALTERNATIVELY you may choose to make the vanilla pudding as a filling as listed below **
*Vanilla custard filling 250 ml fresh cream 1 pkt Moirs instant vanilla pudding Beat above together until thick, if the pudding is too thick add a little milk to thin out. Place in fridge to chill ready to fill your phyllo baskets
Blueberry Coulis 1 punnet blueberries 1/2 cup water 2 tablespoons lemon juice 4 teaspoons sugar
Boil all these ingredients, while stirring try and not let the berries break up totally. Add 2 teaspoons corn flour mixed into a paste with a little water and add to the berry coulis stir as you add to prevent lumps. Mixture will thicken, when it coats the back of a metal spoon it is the right consistency. Let it cool down. When baskets are cooled fill with pastry cream filling or/vanilla custard pudding, drizzle cooked berry Coulis over the top, sift some icing sugar over top and garnish with fresh mint sprigs. Enjoy!!
Recipe for bread pudding Ingredients: – 1 x loaf (16 slices) white bread with the crusts removed. – 500ml full cream milk. – 2 x tsp sugar, you can use more if you want a sweeter bread pudding. – 8 eggs. – 3 pieces of cinnamon sticks. – 2 x tsp vanilla essence. – Fine cinnamon for sprinkling over the top of the bread pudding. – 3 blobs of butter.
Method: – Lightly grease a dish and set aside. – Break the bread up into pieces and place in the dish. – In another bowl, mix the eggs, the milk, sugar and vanilla essence until the sugar has dissolved. – Pour this mixture over the pieces of bread and press down on the bread so that all the pieces are covered with the egg mixture. – Sprinkled the fine cinnamon over the top, place the cinnamon sticks and blobs of butter on top. – Bake in a preheated oven at 180degrees till firm which is roughly 30 to 40 minutes, all depending on your oven.
Recipe for homemade custard Ingredients: – 3 x tbsp. custard powder. – 3 x tbsp. sugar. – 500ml milk.
Method: – Heat milk 440ml in a sauce pan, till it starts to simmer. – While the milk is heating up, in another bowl, mix the 60ml of left over milk with the custard powder and sugar. – Once the milk on the stove has started to simmer, add the custard powder mixture, stir well and let simmer for 2 minutes. – Remove from heat and enjoy hot with bread pudding.
The bread pudding recipe is a family recipe and the custard recipe i got off the back of the custard powder tin. I took a picture of my end results.
Add butter in a food processor, mix little water till combined. Knead it then in cling wrap into the fridge to rest. No need to blind bake….once rested knead and place softly into the dish. Layer fine chopped onion cheese baby spinach more cheese capers. Top with smoked salmon and cream cheese. Roll ends of the pastry neat. Mix 6 Jumbo eggs, 1 tablespoon organic veg stock, 200 ml milk 100 ml cream. Cover the pie with the egg mix bake for hour at 170c Add some jar asparagus too if you can find like I did in this one.