Mini Mille Feuille Recipe
Ingredients
| Puff pastry | 450 Gram | |
| Egg yolks | 6 | |
| Superfine sugar | 65 Gram | |
| All purpose flour | 45 Milliliter | |
| 350 ml/12fl oz/1 1/2 cups milk | ||
| 30 ml/2 tbsp Kirsch or cherry liqueur | ||
| 450 g/1 lb/2 2/3 cups raspberries | ||
| Icing (confectioners') sugar, for dusting | ||
Directions
1. Lightly butter two large baking sheets and sprinkle them with just a little very cold water. On a lightly floured surface, roll out the pastry to a thickness of 3mm/1/8in.
2. Using a 10cm/4in plain pastry cutter or a plate as a guide, cut out 12 rounds from the pastry. Lift the rounds on to the baking sheets and prick each a few times with a fork. Chill for 30 minutes. Meanwhile preheat the oven to 200°C/ 400°F/Gas 6.
3. Bake the pastry rounds for 15-20 minutes until golden, then transfer to wire racks to cool.
4. Whisk the egg yolks and sugar for 2 minutes until light and creamy, then whisk in the flour until just blended. Bring the milk to the boil over a medium heat and pour it over the egg mixture, whisking to blend. Return to the pan, bring to the boil and boil for 2 minutes, whisking constantly.
5. Remove the pan from the heat and whisk in the Kirsch or liqueur. Pour into a bowl and press a piece of clear film (plastic wrap) on to the surface to prevent a skin from forming. Set aside.
6. To assemble, carefully split the pastry rounds in half. Spread each round with a little pastry cream. Arrange a layer of raspberries over the cream and top with a second pastry round.
7. Spread with a little more cream and a few more raspberries. Top with a third pastry round and dust with icing sugar.
2. Using a 10cm/4in plain pastry cutter or a plate as a guide, cut out 12 rounds from the pastry. Lift the rounds on to the baking sheets and prick each a few times with a fork. Chill for 30 minutes. Meanwhile preheat the oven to 200°C/ 400°F/Gas 6.
3. Bake the pastry rounds for 15-20 minutes until golden, then transfer to wire racks to cool.
4. Whisk the egg yolks and sugar for 2 minutes until light and creamy, then whisk in the flour until just blended. Bring the milk to the boil over a medium heat and pour it over the egg mixture, whisking to blend. Return to the pan, bring to the boil and boil for 2 minutes, whisking constantly.
5. Remove the pan from the heat and whisk in the Kirsch or liqueur. Pour into a bowl and press a piece of clear film (plastic wrap) on to the surface to prevent a skin from forming. Set aside.
6. To assemble, carefully split the pastry rounds in half. Spread each round with a little pastry cream. Arrange a layer of raspberries over the cream and top with a second pastry round.
7. Spread with a little more cream and a few more raspberries. Top with a third pastry round and dust with icing sugar.
Chef
