WHITE CHOCO­LATE & RASP­BERRY MILLE-FEUILLES

PREP + COOK TIME 45 MIN­UTES MAKES 9

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Spotlight -

1 sheet frozen puff pas­try, thawed 50g white eat­ing choco­late, melted 1 ta­ble­spoon rasp­berry jam

½ cup (125ml) thick­ened cream

50g white eat­ing choco­late,

grated finely

60g fresh rasp­ber­ries

30g white eat­ing choco­late,

chopped coarsely

1 ta­ble­spoon thick­ened cream, ex­tra 1 ta­ble­spoon ic­ing sugar 1 Pre­heat oven to 240°C/220°C fan. Grease an oven tray and line with bak­ing paper.

2 Place pas­try sheet on tray; place a sec­ond oven tray on top of pas­try to weigh it down. Bake for 15 min­utes or un­til pas­try is browned and crisp. Cool for 2 min­utes.

3 Spread pas­try sheet with melted choco­late, then jam. Cut into 18 rect­an­gles.

4 Beat cream in a small bowl with an elec­tric mixer un­til firm peaks form; fold in grated choco­late.

5 Spread cream mix­ture over jam; sand­wich pas­try rect­an­gles with rasp­ber­ries.

6 Stir chopped choco­late and ex­tra cream in a small heat­proof bowl over a small saucepan of sim­mer­ing wa­ter un­til smooth.

7 Driz­zle mille-feuilles with choco­late mix­ture; dust with sifted ic­ing sugar.

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