Fruit mille-feuille

Fruit mille-feuille

By
From
Desserts
Serves
8

This translates as ‘dessert of a thousand layers’. It must be made with puff pastry, not filo which I’ve occasionally come across. Make sure you cook the puff pastry right through, as undercooked puff pastry tastes really horrible.

Ingredients

Quantity Ingredient
225g Simple rough puff pastry
flour, for rolling out
1 egg, beaten
150ml double cream
1 teaspoon icing sugar, sifted, plus extra for dusting
1 vanilla pod, split
75ml ready-made custard
300g raspberries
250g strawberries, hulled and cut in half
1 fig, chopped
100g blueberries

Method

  1. Pre-heat the oven to 180ºC.
  2. Roll the pastry on a lightly floured surface and cut out a rectangle measuring 12.5 x 31cm. Place on a non-stick baking tray and brush the top with the egg wash.
  3. Bake in the oven for 15–20 minutes, until well risen and golden brown. Remove from the oven, transfer to a wire rack and allow to cool.
  4. Meanwhile, whip the cream, sugar and vanilla seeds to form soft peaks. Fold in the custard to combine.
  5. Once the pastry is cool, cut it in half horizontally and then spread the base with two-thirds of the cream mixture.
  6. Toss all the prepared fruit together in a bowl, and sprinkle the fruit over the cream. Spread the remaining cream mixture over the bottom of the top side of pastry and then sandwich together. Dust generously with icing sugar to serve.
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