Fresh Berry Millefeuille

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Fresh Berry Millefeuille

By Patisserie Chef, Georgina Leech

Fresh Berry Millefeuille

Fresh Berry Millefeuille

 

 

 

 

 

 

 

 

 

 

Make using homemade puff pastry or good quality all butter shop bought ready rolled puffed pastry for simplicity

Ingredients

320–375g puff pastry
Punnet (200g) of fresh berries
For the Creme Patissiere
  • 250ml full-fat milk (semi-skimmed could be used if you prefer, but the cream will not be as rich)
  • 1 vanilla pod
  • 3 egg yolks
  • 60g caster sugar
  • 25g plain flour
Method
If making own puff pastry roll out thinly and cut into rectangles of the same size (you will need 3 rectangles per serving). If using ready rolled simply cut into required number of rectangles.  Bake between two baking trays at 220°C/gas mark 7 for approx 7 mins.  Leave to cool.
To make the creme patissiere
  • Put the milk into a heavy-based saucepan.  Split the vanilla pod along its length, scrape the seeds into the milk and add the halved pods too.
  • Put the egg yolks and sugar into a bowl and whisk until pale and creamy.  Add the flour and mix until smooth
  • Put the pan of milk over a medium heat, bring to just under the boil then slowly pour half of it into the egg mixture, whisking well as you do so.  Add the remainder of the milk and whisk again.  Pour the mixture back into the pan and bring to the boil.  Pour the mixture into a clean bowl and take out the vanilla pods.  Cover the surface of the bowl with greaseproof paper straight away to prevent a skin forming and allow to cool.. store in the fridge until ready to use

Assemble Millefeuille just before serving

Layer the puff pastry with creme patissiere and fresh berries, top with another layer of pastry and repeat, finish with a layer of pastry sprinkled with icing sugar

Serve immediately with raspberry coulis and Chantilly cream

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