Mille Feuille

Mille Feuille, in French its means thousand leaves. A dessert I wanted to make for a long time.

 

 

I have created a simple version so there's not a lot of work into it and it can be eaten straight away, not like my other desserts where I have to wait over night.

This dessert isn't heavy and a fantastic treat after a meal.
If you want a even lighter version use creme fraiche instead of cream.

 

 

This recipe makes 7 Mille Feuille and I worked it out to around 90p for each portion.
All round, a quick and inexpensive dessert to make and most importantly tastes and looks great.

Here's my version and I hope you like it.

Ingredients:

One packet of ready rolled puff pastry
300ml of whipping cream
1. Tbsp icing sugar
Box of fresh strawberries or other fruits you like
Icing sugar for dusting.

So, that's all the ingredients. Lets make some.

 

Method:

 

Roll out the puff pastry on your Worktop. 

 

Cut out puff pastry to 8 x 5cm. And lay them on a flat baking tray with baking paper over it.

 

Prick holes with a fork lightly on the surface, don't prick it all the way through. This would help release the steam during baking and making it rise evenly. Only prick the centre and not the sides. 

 

 

Brush with egg wash.

 

 

Bake in a preheated  oven at 220c, after 5 minutes it would puff up like the picture above, this is when you use a flat utensil to flatten it down by pressing firmly to stop it rising.
Then leave to bake for another 5 minutes and again flatten it down and bake for another 2 minutes.
You want to get the pastry as flat as possible but still flaky.

Another method you can use is to place a heavy baking tin with baking paper over the pastry after the first 5 minutes once it has puffed up. This would make the pastry nice and flat. Then bake a further 5 minutes and take off the baking tin and baking paper to bake until golden brown.
I didn't have a baking tin that would fit over it so I flattened it down twice during baking.

 

Leave the puff pastry to cool on a wire rack, you can dust lightly with icing sugar if you like it sweeter. I think this dessert have to be nice and sweet. 

 

Whip the cream and add 1. Tbsp of icing to it. Don't over whip the cream, you want it at soft peak so the texture is like thick custard but still holds its shape. 

 

Fill a piping bag with a large round nozzle and prepare some fruits. 

Pipe cream in a swirly line and lay sliced strawberries across.

Pipe a little more cream on top of the strawberries so the next layer of pastry will stick together.

 

Press gently but firmly to sandwich the fillings. 

Pipe more cream on the second layer and lay strawberries across it, repeat the same as above.  

 

 

Add the last layer on top and press carefully so the cream sticks to the pastry and dust lightly with icing sugar.

 

Time to tuck in..... yum yum....

 

 

 

 

Nutella Palmiers with Hazelnuts

 

These are very simple to make and a very tasty treat.

 

You only need:

Ready rolled puff pastry

Nutella spread

Chopped hazelnuts

Demerara sugar

Egg wash

 

 

Roll out the puff pastry and spread a thin layer of nutella spread all over the top and sprinkle hazelnuts covering the spread evenly, using a flat knife to push the nuts down to stick.

 

 

Turn over and cut into 2cm thick.

 

 

 

 Hot Tip

When you rolling up the sides, make sure it is rolled up tightly wrapped otherwise it will pop out in the centre when baking.

 

 

 

Brush the sides with some egg wash and place into the demerara sugar

 coating all the way round and some more egg wash on the top of the palmier before baking.

 

Bake in a preheated oven at 200c for 15-20 minutes.

 

 

 

Leave to cool of a wire rack & tuck in!

 

It is really that simple, I hope you will enjoy it as much as we did.

 

 



Mini Coconut tarts

 

After adjusting this recipe twice, I am really happy with it.

The flavours and texture of these mini coconut tarts are like the ones you get in Chinese bakeries. 

The most time consuming part is moulding the pastry into the tart tins. 

But they are really delicious so its all worth it. 

I use packets of dried desiccated coconut but you can buy fresh and grate it yourself. 

 

Choux Pastry

 

So.........."Choux pastry is a light pastry dough used to make profiteroles or eclaires.

Choux pastry has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture.".......

Wow! theres a lot of science in baking and I think I have learnt more than just how to make them.

These were on my to bake list and to have made two bakes in one, I'm pretty chuffed.

Portugese egg tarts (pastéis de nata)

Here is my recipe for the Portuguese Egg Tarts you've been all waiting for.

I have adjusted this recipe to suit my taste, these are so yummy you can't stop at one. 

The pastry is crispy and the custard is creamy. 

A fantastic midday snack for the family or a tasty treat for your guests.  

This recipe makes 9 tarts.

Ingredients:

One packet of ready rolled puff pastry 

120ml whipping cream

200ml fresh full fat milk 

3 egg yolks

60g sugar

1. Tbsp corn flour 

1/2. Tsp vanilla extract

Icing sugar & cinnamon powder for dusting

Preheat your oven to 230c and now prepare your custard. 

Egg Custard method: 

In a saucepan heat up the cream, milk & sugar on low until the sugar dissolves.

Add in the egg yolks, corn flour & vanilla extract and whisk the custard so it becomes smooth and coats the back of a spoon. 

Pour into a bowl and set aside. 

Roll out the ready prepared puff pastry and use a round pastry cutter cut out 9 round disc. 

Put your cut puff pastry straight into the muffin tin and mould with your fingers.

You don't need to grease the tin as the pastry has plenty of butter & it would come straight out after baking. Pour your custard into each tarts about 80% full. 

Your pastry will shrink as soon as it starts baking.

I have also tried using disposable tarts cases. I find the results are better than the muffin tin. 

The pastry puffs up better & the pastry did not shrink. The burnt spots were even. 

Bake in middle shelf for 20 -25 minutes. 

The pastry will puff up half way into baking. 

By 20 minutes after baking and you are not achieving the famous 'burnt spots' on your tarts, put it on the top shelf with the grill switch on for 5 minutes. Don't leave it in the oven to bake longer to try to get the spots as your custard would over cook. 

This is just my experience as with my first attempt I have tried it the custard was very dry & had a scrambled egg texture.

Leave to cool and if you like, dust with icing sugar and ground cinnamon.

The tarts are best eaten when warm and crispy.