FLAVOURS OF FRANCE

MILLE­FEUILLES

Living France - - Contents -

A recipe for mille­feuilles, plus Richard Hem­ming looks at the Caber­net Sau­vi­gnon grape va­ri­ety

MILLE­FEUILLES: Ingredients

Serves 6

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

TO ASSEMBLE:

• 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

YOU’LL NEED

• 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’.

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