A THOUSAND LAYERS
One of the best ways to get yourself a name in a home kitchen is to please with the eyes and the stomach. Rich, tall, layered desserts give off a level of sophistication that make others cringe at the amount of hours it may have taken you to create such a dessert. Only to find that some of the most famous desserts in the world can be made with simple ingredients and very little time. The millefeuille is one of those deserts, very little effort but huge rewards!
One of my favorite things about this recipe is how easy it is to execute. Puff pastry is a universal dough that can be used for savory food or sweet deserts. Wrap a filet with rolled out puff pastry and you have a beef wellington, but add a coating of powdered sugar on top and you pave the way for a caramelized pastry dessert.
- Two boxes frozen puff pastry *thawed*(the second is a backup)
- 2 Vanilla Pods
- 3.5 cups heavy whipping cream
- Zest & Juice of an Orange
- 2 Cups Fresh Raspberries or Blackberries
- 4 Tbsp Powdered Sugar (Plus extra for dusting)
- Piping Bag
- Preheat your oven to 425 degrees
2. Unroll your puff pastry on a nonstick sheet and cover the pastry with the powdered sugar. Bake the puff pastry for 8-10 minutes then lower the temperature in the oven to 400 degrees leaving to cook for another 10 – 15 minutes. Once golden brown take out and leave to cool.
3. Carefully remove the seeds from your vanilla pods. *How – To* with a small sharp knife cut the pods down the middle to split them open, not in half. Take the back of your knife and slide it along the open pod and the seeds will clump together on the knife. Discard the outer pod when seeds have been collected.
4. Pour 2.5 cups of your heavy whipping cream into a mixing bowl. Add in your vanilla pods, and 4 tbsp of powdered sugar to the cream and star whisking until soft peaks begin to form then stop to prevent separation. Add in your orange zest and juice from one orange.
5. Transfer your cream into a piping bag (or a large ziplock bag to improvise). Cut out a small corner and twitch the top to remove all air so the cream will be easy to pipe. Place in fridge until its ready to use so it can thicken.
6. Slice your pastry into three equal pieces, doing your best not to flatten then with your hand. This works best with a serrated knife.
7. To build your millefeuille pick out your three pieces of puff pastry. You should have a sturdy base, a flat less impressive that belongs in the middle, and a caramelized beautiful piece that should go on top.
8. Take your cream pipe bag and place a small amount of the cream on a large tray or plate. Your base puff pastry should be placed on top to hold everything in place. Use your piping bag to pipe the cream around the edge of the pastry and through the middle, placing your raspberries in between.
9. Add another layer of cream over the raspberries, then add your middle puff pastry. Repeat step 8 and cover the raspberries once again, before adding your top puff pastry piece.
10. Cover with a nice amount of powdered sugar and serve immediately.
*Tip* If you want to take your dessert up a notch, take 1.5 cups of heavy whipping cream and heat in the microwave or stove pot. Add baking milk chocolate pieces, .25 sticks of butter and the heated cream to a bowl and stir. This will make a glossy , beautiful topping for your millefeuille!