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How to make the perfect mille-feuille

How to make the perfect mille-feuille

Why not try?

Mille-feuille is a classic French dessert; a real showstopper. In our version here, we have used a citrus cream with peaches and raspberries but you could use any fruits you like for the filling; mango and passionfruit, strawberry and basil, or pineapple and pink peppercorn are all great combinations.

A simple whipped cream can be used, but it can also be flavoured with vanilla, citrus zests, or chocolate. Chopped nuts or chocolate can also be added as a finishing touch.

Ingredients

1
Preheat the oven to 200°C/gas mark 6. Line two baking trays with baking paper
2
Dust the work surface and rolling pin with flour. Roll the pastry to a thickness of about 1cm. Turning the pastry by 90˚ as you are rolling will help keep the pastry even
3
Cut out two rectangles, each one measuring 20cm x 10cm
4
Transfer the pastry pieces to the lined baking trays and place in the oven for 10 minutes before reducing the temperature to 160°C/gas mark 3 and baking for a further 30–40 minutes
5
The pastry is cooked when it has risen and is golden-brown all over. Remove it from the oven and leave to cool
6
Cut the pastry in half horizontally to give you four pieces. Reserve the most attractive piece for the top
7
Begin to build the mille-feuille by placing one of the pieces on a board and spreading it with whipped cream. Arrange your chosen fruits on top before placing a second piece of pastry on top then repeat the process two more times
8
Place the reserved piece on top and dust the whole thing liberally with icing sugar

Serving suggestions

Stephen Crane makes a classic Strawberry mille-feuille with a vanilla cream, while Frances Atkins makes a delicious Caramel mille-feuille with mango, gold leaf and crystalised chilli for a more unusual touch. For something a little different why not try Paul A. Young’s sweet and savoury Dark chocolate and wild mushroom mille-feuille.

 
 
 
 

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