To make this impressive dessert, simply stack crisp pastry, custard and fruit.
Layer pastry, custard and fruit to make this impressive dessert – it’s easy!
SERVES 4 PREP 20 MINUTES + 10 TO STAND COOK 30 MINUTES $3.20 PER SERVE
11/2 sheets frozen puff pastry, thawed
2 oranges, scrubbed
2 cups milk
1/2 cup caster sugar
1/4 cup custard powder
2/3 cup thickened cream (approximately) 250g strawberries, thinly sliced
Icing sugar, to dust
ONE Preheat oven to 200ºC/180ºC fan forced. Line a baking tray with baking paper. Place pastry on prepared tray. Top with a sheet of baking paper and a baking tray. Bake for 15 minutes. Turn trays over and bake for 15 minutes more or until browned. Remove top tray and paper. Cool. TWO Meanwhile, using a vegetable peeler, peel zest from oranges into long thin strips, avoiding any white pith. Cut the oranges into segments. Set the segments aside. Combine zest, milk and caster sugar in a saucepan over moderate heat; cook and stir for 3 minutes or until sugar dissolves. Bring just to the boil, then remove from heat. Stand for 10 minutes to allow flavours to infuse. Using tongs, remove and discard the orange zest.
THREE Blend custard powder with 1/2 cup of the warm milk mixture until smooth.
Add custard mixture to remaining milk mixture; stir until smooth. Place pan over moderately high heat; cook and stir for 3 minutes or until custard boils and thickens. Transfer custard to a heatproof bowl. Cover surface directly with plastic food wrap to prevent a skin from forming. Cool. Stir to loosen. Stir in enough cream until smooth. FOUR Using a large serrated knife, gently cut whole pastry sheet in half, then cut each pastry sheet into 4 rectangles crosswise. You should have 12 rectangles. Divide custard evenly among 8 of the rectangles. Top with orange segments and strawberries. For each mille-feuille, stack two of the custard-topped rectangles then top with a plain pastry rectangle. Serve dusted with icing sugar.