FLAVOURS OF FRANCE
A recipe for millefeuilles, plus Richard Hemming looks at the Cabernet Sauvignon grape variety
FOR THE PASTRY:
• 500g all-butter puff pastry • plain flour, for dusting • milk, to glaze • caster sugar, for sprinkling
FOR THE CRÈME PÂTISSIÈRE:
• 125ml milk • 125ml double cream • 1 large egg, plus 2 yolks • 100g caster sugar • 2 tablespoons cornflour
• 300ml double cream • ½ teaspoon vanilla bean powder or 1 teaspoon pure vanilla extract • 1 tablespoon icing sugar, sifted, plus extra for dusting • 300g raspberries • 6 tablespoons raspberry jam
• 2 baking sheets, 1 lined with a silicon mat or baking parchment • piping bag fitted with large star nozzle Recipe taken from Layered Desserts by Hannah Miles, photography by Steve Painter. Ryland Peters & Small. Layered Desserts is available to Living France readers for the special price of £11.99 including postage & packaging (RRP £16.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference ‘HT5’.