Layers of fresh fruit and vanilla cream nestled between layers of crisp pastry that would make Mary Berry proud... who could resist this lovely raspberry and peach Mille Feuille?
Raspberry and Peach Mille FeuillePreparation time 40 mins plus chilling and cooling Baking time 15 mins Makes 6 For the pastry:
- 500g ready made puff pastry
- 384ml double cream
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
- 250g raspberries, washed and dried
- 1-2 fresh peaches, sliced or a tin of peach slices, well drained
- 175g icing sugar, sifted
- 2 tbsp water
- 25g icing sugar, sifted
- 2 tsp cocoa, sifted
- 2 tsp water
- Lightly flour your work surface then roll out the puff pastry into a rectangle approx 25x40cm and 2-3mm in thickness. Trim the pastry so the edges are straight then cut out 18 rectangles each measuring approx 5x10cm.
- Lightly grease and line two baking trays then place the pastry rectangles on them leaving space between each one to allow for expansion. Prick each rectangle 4-5 times with a fork. Place a sheet of baking paper over each tray of pastry rectangles then place another baking tray on top of the baking paper – this weighs the pastry down and stops it puffing up too much in the oven.
- Place the pastry rectangles in the fridge for 15 mins, meanwhile preheat the oven to 200˚C/180˚C fan/gas mark 6. With the baking trays still weighing the pastry down, bake for 15 mins or until golden and risen. Remove the baking trays for the last 2 mins of baking to allow the pastry to brown then remove from the oven and allow to cool completely before filling.
- For the filling, whisk the cream, icing sugar and vanilla extract together in the bowl using an electric whisk until stiff peaks form. Fit a piping bag with a star nozzle, fill with the cream mixture then set aside or place in the fridge until ready to use.
- For the white icing, mix the icing sugar together with 1 tbsp of water then gradually add a little more water until you reach a thick pouring consistency. For the chocolate icing, mix the icing sugar and cocoa together with 1 tsp of water adding a little more water if necessary to create a thick pouring consistency. Fit a small piping bag with a writing nozzle and fill with the chocolate icing.
- Spoon some of the white icing onto one of the puff pastry rectangles and carefully smooth it out using a small palette knife so the pastry is evenly coated as shown in Photos A and B.
- Pipe approx 4-6 evenly spaced straight lines of chocolate icing down the length of the pastry, on top of the white icing (Photos C and D).
- While the icing is still wet, gently drag a small skewer or cocktail stick through the chocolate icing lines across the width of the pastry as shown in Photos E and F.
- Repeat several more times at regular intervals to create an even feathered pattern (Photo G).
- Repeat Steps 6-9 on five more pastry rectangles – you will need one iced rectangle and two plain pastry rectangles for each mille feuille.
- To assemble the mille feuilles, pipe cream on top of a plain piece of pastry. Arrange some peach slices on top of the cream then add another plain piece of pastry on top of the peaches. Pipe some cream onto the second piece of pastry and top with raspberries before finishing with the iced pastry on top of the raspberries.
- Assemble the rest of the mille feuilles in the same way then store in the fridge until ready to serve. These are best eaten the same day but will keep overnight in the fridge.
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