Mille-Feuille

Mille-Feuille

Ingredients

• Rough puff pastry
• 250g strong plain flour
• Pinch of sea salt
• 250g salted butter at room temperature
• 150ml cold water

Ingredients - Filling

• 500ml double cream
• 200g caster sugar
• Zest of a whole lemon
• Juice from ½ a lemon
• 200g blueberries

Method

1. To make the pastry, sift the flour and salt into a bowl and roughly add the butter in chunks and rub in loosely.
2. Make a well in the flour and add the water, mixing until you have a firm dough. Chill for 20 minutes.
3. Roll the dough in one direction onto a lightly floured surface in a rectangular shape. Don’t over work the dough, you should see the butter in a marbled effect.
4. Fold the top third of the dough down to the centre then the bottom half up over that. Turn the dough 90° and repeat the process once more. Chill again for another 20 minutes.
5. Roll the dough out to a thin layer (about 3mm) and cut into rectangular shapes (4cm x 8cm) dust with icing sugar before baking.
6. Bake on a greased and lined baking tray in a preheated oven at 200°C until golden brown and risen.
7. In the meantime. whisk the double cream, caster sugar, lemon zest and juice together until stiff peaks form.
8. Fill piping bag.
9. Remove pastry from the oven and leave to cool.
10. Pipe blobs of the cream along both sides of the pastry. Place a blueberry in between each blob. Pipe cream along the centre of the underside of another piece of pastry and put on top. A second layer can be applied for a larger dessert. Dust with icing sugar.