The other night our friends Hannah and Peet came for supper, they cooked and we made dessert. So I looked through some of my cookbooks and decided on a Mille-feuille with White Chocolate Custard and Berries recipe out of Alida Ryder’s book.
I have never made Mille-feuille before, but I have eaten it a lot, probably more times that I can count. It’s one of my most favourite sweet things and so I set out to make it for the first time ever. Now I’ll put it out there from now, I didn’t make my own pastry, but I did make my own White Chocolate Custard for the centre. The recipe calls for a pack of puff pastry, but I think next time around I want to try make my own. Is it easy to make, have any of you made it before?
The custard came out really nicely, it was just the right amount of sweet, but I did find that I had to add a bit more milk than the 250mls that is asked for whilst I was cooking it because it was getting too thick too quickly, so I just added a bit at a time until I was happy with the consistency. You want it to be thick but not too elastic like. I used strawberries in this dessert and they complimented it well, it added a nice bit of tartness to it.
So here is the recipe, if you make them let me know how they come out and if there are any left that I can take off your hands. My pastry layers came out pretty puffy, not sure how one can prevent that seeing as it is called Puff Pastry hehe, any tips?
- 250 ml full cream milk
- 5 ml vanilla extract
- 3 egg yolks, lightly beaten
- 75 g caster sugar
- 2 Tbsp (approximately 30g) flour, sifted
- 2 Tbsp (approximately 30g) corn flour
- pinch of salt
- 100 g white chocolate, finely chopped
- 1 roll ready-made puff pastry, thawed
- 1 Tbsp caster sugar
- fresh berries of your choice, to serve
- 75 g icing sugar
1. To make the white chocolate cream, heat the milk and vanilla in a medium saucepan until just before boiling point (this is called scalding).
2. In the meanwhile, mix together the egg yolks, sugar, flours and pinch of salt until the mixture is smooth and thick.
3. When the milk mixture is hot, pour it slowly into the egg yolk mixture whilst continuously mixing (I do this in my free-standing mixer to make it easier for myself).
4. When all the milk has been incorporated, transfer the runny mixture back to the saucepan and over a gentle heat, allow to cook and thicken, whisking continuously.
5. When the mixture is thick and there is no flouriness when you taste it, remove from the heat and beat in the chopped white chocolate.
6. Stir until the chocolate is melted and then pass the mixture through a sieve just in case there are any lumps.
7. Place in a bowl and put a piece of cling film directly onto the surface of the cream to prevent a skin from forming. Place in the fridge and allow to cool.
8. To make the pastry layers, pre-heat the oven to 180°c and line a baking sheet with baking paper.
9. Roll the puff pastry out on a floured surface and cut into 8-12 rectangles (depending on if you want 2/3 layers).
10. Place the rectangles onto the prepared baking sheet and sprinkle with the caster sugar.
11. Place in the oven and bake for 10 minutes until the pastry is golden brown and puffed up.
12. Remove from the oven and allow to cool completely.
13. To assemble the Mille-feuille, layer the pastry with the white chocolate cream and fresh berries.
14. Serve with a sprinkle of sifted icing sugar.