If you’ve ever wanted to impress someone with your baking, this is the recipe for you! These mille fueille look much more difficult than they actually are.
Ingredients:
1 pack of puff pastry (get yours from Dorset Pastry)
2 nectarines
1 punnet of raspberries
1 spring of mint
1 bag of freeze dried raspberries
For the lemon cream
300g double cream
50g caster sugar
Zest of 1 lemon
1 gelatine leaf
For the raspberry sauce
1 punnet of raspberries
50g caster sugar
You can pick up your fruit locally and use Dorset cream from one of these producers.
Method:
Start by making the lemon cream.
Soften your gelatine leaf in a jug of cold water as per the packet instructions.
Place the cream and sugar in a large saucepan over a medium heat and mix in the zest of one lemon. Cook until it starts to boil, then remove from the heat, once the mixture has cooled slightly, add in the gelatine and stir until it has completely dissolved.
Strain through a fine sieve and pour into a dish lined with cling film. Put the dish in the fridge.
Now onto the pastry.
Preheat your oven to 200 degrees and lay your puff pastry on a baking tray lined with baking parchment. Place another sheet of baking parchment on the top and then add a heavy baking tray, place in then and bake for 10 minutes.
Remove the top tray and top parchment sheet, turn down the heat to 160 degrees and cook until the pastry is golden and crisp.
Remove from the oven and cool. Once cool, slice into rectangles, ensuring that each mille fuielle has three pieces of pastry.
Leave the pastry aside and start on the raspberry sauce.
Add all the ingredients for the sauce into a blender and blitz until smooth, then press through a sieve to remove any seeds.
Put to the side and take out the lemon cream, checking that it is set. Use your pastry rectangles to cut the set cream to size and place this between two of the pastry rectangles. Put them back into the fridge to keep cool.
Stir any remaining lemon cream until it becomes smooth spoon into a piping bag.
Using the piping bag, pipe dots of lemon cream onto the bottom layer of the pastry. Cut the nectrines into cubes and arrange with raspberries on top of the piped cream layer. Use more piped lemon cream to hold the next layer in place.
Add the chilled pastry to the top and then decorate with any remaining fruit, mint leaves and freeze dried raspberries. Finish by drizzling the raspberry sauce over the top.
