Mini millefeuilles

The Mille feuille (French pronunciation (mil foel), “thousand leaf”, vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France. Traditionally, a millefeuille is made up of three layers of puff pastry, alternating with two layers of pastry cream, but sometimes whipped cream or jam. The top is usually glazed with icing or fondant in alternating with white icing and brown chocolate strips and combed. Alternatively the top pastry layer may be dusted with confectioner’s sugar, cocoa or pulverized nuts (e.g roasted almonds) source - wikipedia

Ingredient

675g raspberries - atau buah apa2 pun boleh and quantity to depends pada kita..nak letak banyak or sikit.

450 g puff pastry, thawed if frozen - me guna puff pastry kawan ku yang saiz kecik 3 x 3 (satu pek ada 10 keping)

6 egg yolks - me guna 4 ajer - telor gred B

70 g caster sugar

3 tbsp plain (all purpose) flour - me guna tepung gandum je

350 ml milk

icing sugar to taste

Method - pastry

On a lightly floured surface, roll out the pastry to a 3 mm thickness. using a 4 inch cutter, stamp out 12 rounds (kalau takde cutter bulat, potong 4 pun boleh so dia jadi square). Place the pastry circles on the baking sheets and prick each with a fork. Chill for 30 minutes. Preheat the oven to 200 c and bake the pastry rounds for about 15-20 minutes until golden, then transfer to wire rack to cool.

Method - Cream

Whisk the egg yolks and sugar for 2 minutes until light and creamy then whisk in the flour until just blended. Bring the milk to the boil over a medium heat and pour it over the egg mixture, whisking to blend. Return to the pan, bring to the boil and boil for 2 minutes, whisking constantly. Remove from the heat. Pour into a bowl and press plastic wrap on the surface to prevent a skin forming. Set aside to cool

Method - Assemble

take one pastry, spread with custard and arrange with raspberries and top with second pastry round. Spread with more custard and raspberries. Top with third pastry and dust with icing sugar. Enjoy a marvellous finger food for your high tea treats !

Recipe is from - How to cook book by Bridget Jones