Epicure : 2020-08-01

COVER STORY : 58 : 56


Mille Feuille with Berries puff pastry raspberry coulis • • • • 200g puff pastry, rolled out 125g raspberry puree 12.5g sugar 2.5g corn starch Hazelnuts & 1. 2. Preheat oven to 190-200°C. The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content – too much juice and the puff pastry may not hold its texture. 1. Cut the pastry into four equal, rectangula­r pieces. Transfer onto a parchment-paper-lined baking tray. Add all the ingredient­s into a small pot, mix well and bring to a boil. 2. Cool down over an ice bath. Set aside in the refrigerat­or. 3. Bake for 8-10 minutes. Let them cool down. Set aside in an air tight container if needed. Makes Prep time Cook time 4 portions 45 minutes 15 minutes assembly • • • • 40g toasted hazelnuts fresh fruit (raspberrie­s, blueberrie­s, strawberri­es) mint leaves 20g icing sugar vanilla pastry cream • • • • • • • 85g milk 60g cream 1 vanilla pod 2 egg yolks 50g sugar 20g corn flour 15g butter 1. Make dots on the plate with the vanilla pastry cream and raspberry coulis. 2. 1. Break pieces of the puff pastry and place them on top the pastry cream. Bring the milk and cream to a boil in a small pot. Split the vanilla pod open, and add to the milk and cream mixture. Let it infuse for 20 minutes. 3. Garnish with the toasted hazelnuts, fresh fruit and mint leaves. Dust with icing sugar. 2. Mix the egg yolks together with sugar and corn flour. 3. Remove the vanilla pod from the heated milk mixture. Take out about 20ml of this mixture, and add to the egg yolks to temper. 4. Bring the milk mixture back onto medium heat. Add the egg yolk mixture and cook until thickened. 5. Add the butter and gently incorporat­e before removing from heat. Chill over an ice bath, refrigerat­e and fill into a piping bag. 56 epicureasi­a.com

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