This is a easy and simple mille feuille recipe that i found in bbc.com by Lorraine Pascale . It is made with shop bought puff pastry for simplicity. Am i cheating here..:p :p I wanted to make puff pastry from scratch but i just can't squeeze out any extra time lately :(... I am so busy with kids, work and house chores. School reopen on Monday after a 7 weeks (plus one week extended because of the flood) Well, using shop bought puff pastry is for simplicity, why not..lol
Mille Feuille is a French dessert. It is a rich cake consisting of thin layers of puff pastry, filled with jam and cream. And of course with fruits like berries and I live in Miri, it is only times we can get special berries like blackberry and raspberry here. We usually only can get strawberry and blueberry but the price is not very attractive..expensive :D The recipe call for cream and blueberries. I tweak it a little, using whipped cream with durian puree instead and decorated it with candied pecan.
拿破仑的法文是Mille Feuille, 就是一百万层酥皮的意思。所以又名为千层酥的
|All i need to do is thaw the 'Kawanku' puff pastry. Cut them into half and arrange them neatly into a lined baking tray. Sprinkle with a bit of icing sugar and send straight into a preheated oven to bake.|
Easy Durian Milliefeuille
Adapted from bbc,co.uk
i make half of the recipe;
below is my record makes 2 milliefeuille of 3 layers
65g icing sugar, plus extra for dusting
1 pack of frozen puff pastry (i used store bought 'Kawanku' brand square frozen puff pastry; use 3 pieces @ 40g a piece
Blueberries (i use candied pecans)
For the sweetened cream
80g whipping cream
15g icing sugar
1/4 tsp vanilla paste
1. Line a large baking tray with grease proof paper. Cut the square pastry into equal half. (i have 6 pieces of 2 inches x 4 inches; rectangle)
2. Place them on the prepared baking tray. Sprinkle with (lots of-i sprinkle just enough) icing sugar and put in the fridge for 30 minutes.
3. Preheat oven to 200C. Put pastry form fridge into the oven and bake for 5 minutes. Remove from oven and sprinkle the pastry with more icing sugar. Bake for a further 5 minutes or until the pastry turn golden brown. Remove and set aside.
4 For the sweetened cream, put the cream, icing sugar and vanilla in a large bowl and whip until medium stiff peaks form when the whisk is removed from the bowl. Fold in durian puree and combine well, then scoop the mixture into a pipping bag fitted with a 1 cm straight nozzle.
5. Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry, the then put another pastry thin on top and repeat with one more layer. Sprinkle the top with more icing sugar.