Traditionally, a mille-feuille of course comes from France. Now a popular pastry all over the world. We have plenty of requests to do these so here we go. Please keep in kind it’s a french pastry so we need to be percise on our mesurements. Hope you try these.
Ingredients
250g-300g ready-to-roll puff pastry
250ml cream
1-2tbsp icing sugar
50g good raspberry jam
For the coffee glaze
1-2 tbsp boiling hot coffee
25g butter
100g icing sugar, sifted
Method
Preheat oven to 200 Celsius.
If not pre-rolled, roll out puff pastry into a rectangle. Cut pastry into at least eight even strips (about 9cm x 5cm each).
Place the pastry strips on a baking sheet lined with parchment paper. Cover the pastry with a second sheet of parchment paper and weigh it down by resting another baking sheet on top (this prevents the pastry puffing up like a pillow). Bake in the preheated oven for 12-15 minutes until golden and risen (the top layer of parchment and baking tray can be removed for the last five minutes or so of baking to help give a golden colour to the pastry). Remove from the oven and allow to cool, transfer onto a wire rack after five minutes.
Whisk the cream until it forms soft peaks. Stir in one-two tablespoon of icing sugar to sweeten the cream to your taste.
For the coffee glaze, add the butter into the hot coffee and stir until fully melted (alternatively briefly microwave, until the butter melts). Stir in the sieved icing sugar to create a smooth, thick, liquid glaze, whisk to remove any lumps and add more hot water if the mixture is too stiff. Set aside to cool slightly.
To assemble the coffee slices, spread half the baked pastry strips with a layer of jam. Spread whipped cream evenly over the jam.
Lastly, spread the coffee glaze over the remaining strips and place them over the cream (coffee side facing upwards). Transfer to the refrigerator for the icing to set and until ready to serve
Easy Cooking 