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Clover Classic Mille Fueille (Napoleon)

Mille Feuille (Napoleon)

Mille Feuille (Napoleon)
 
INGREDIENTS
1 cup Classic Vanilla custard
30g corn flour
3 tbsp milk
½ cup whipped cream
2 tbsp castor sugar + 1 tsp for dusting
1 tsp vanilla essence
1 roll puff pastry(semi frozen)
Berries of choice (for garnish)
½ cup melted chocolate (reserve a little bit to drizzle over the pastry)
 
 
METHOD
Pre-heat the oven to 200C
Place your puff pastry on a tray lined with parchment paper or a silicone mat.
Cut into 5 x 10cm rectangles and dock (poke holes into) each with a fork. 
Sprinkle with some sugar then cover with more parchment paper, another flat baking tray and bake in the oven for 15 min at 200C. After the 15 min, remove the top tray and parchment paper, flip the pastry over and return to the oven to bake for a further 15min or until golden brown.
Once fully baked, remove the pastries from the baking tray and transfer to a cooling rack. Pastry must be completely cooled to room temperature and not warm.
Set aside.
Chocolate layer:
Pour the melted chocolate onto a flat baking tray lined with parchment and put in the fridge. Ensure the chocolate layers are not too thick. Before the chocolate sets completely, rectangles that are the same size as the puff pastry and return to fridge. 
To make the custard cream:
Pour the custard and 2 tbsp of sugar into a small saucepan and heat up until warm on medium heat. The aim is not to cook the custard but make it warm enough to incorporate the corn flour slurry and for the sugar to dissolve. In a small bowl, mix the corn flour with 3 tbsp of water. Pour this mix into the custard and whisk continuously for about 8 min. Once custard has thickened, removed from the heat and cover with clingflim making sure it touches the custard surface to avoid a skin forming. Transfer to the fridge to cool.
In a separate bowl, add the whipped cream and vanilla essence. Fold together and set aside.
Before mixing the custard and cream, add 2 tbsp of milk to the custard to loosen and whisk vigorously. Add the last tbsp. only if needed. 
Fold in the cream and mix together thoroughly. 
To assemble:
Place the first layer of puff pastry, pipe the custard onto the pastry. Follow with a layer of chocolate then another layer of the custard. Finish with a layer of the puff pastry that has been drizzled with chocolate.

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