
Raspberry and Peach Mille-Feuille
Thanks to Great British Chefs, this Mille-feuille recipe is a deliciously sweet French pastry classic layered with raspberries, peaches & citrus cream.
Quick Stats
Difficult
6 Servings
40 minutes bake time
Raspberry and Peach Mille-Feuille
Thanks to Great British Chefs, this Mille-feuille recipe is a deliciously sweet French pastry classic layered with raspberries, peaches & citrus cream.
Ingredients
- 1 packet Jus-Rol Puff Pastry
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3 ripe peaches, stoned and sliced
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2 punnets raspberries
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300 ml Double cream
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2 Eggs
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50 g Caster sugar
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grated zest of 1 lemon and 1 lime
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1 orange, grated zest and juice
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8 g of gelatine leaves, softened in cold water
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50 g chopped hazelnuts
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50 g White chocolate
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Icing sugar for dusting
Equipment required
- Saucepan
- Baking tray
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make Pithiviers Gateau
How to Make Pithiviers Gateau
- Divide a block of thawed Jus-Rol™ Frozen Puff pastry into 2 equal halves and roll out each large enough to cut out a 20 cm/8″ disc from each. Spread almond filling on one disc – leaving a border all round of approx. 2 cm/just under 1″.
- With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact. Brush border with beaten egg white.
- Place second pastry disc over base pastry and filling and press edges firmly together.
- With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
- Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
- Finally brush the top with beaten egg white before baking.
Method
- To make the citrus cream, add the cream and grated zests to a saucepan and bring to the boil. Remove from the heat and allow to cool slightly, before adding the gelatine and stirring until dissolved.
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In a mixing bowl, whisk the eggs with the caster sugar until doubled in size. Stir this into the citrus cream and return the saucepan to the heat. Cook until thickened but not quite boiling, then pass through a fine sieve into a baking dish or deep tray. Place in the fridge to chill and set (this can be made ahead).
- Preheat the oven to 200°C/gas mark 6. Cut the pastry block in half and roll each piece into a rectangle 20cm x 10cm. It should be a little under 1cm thick.
- Transfer the pastry pieces to baking trays and bake for 10 minutes, then reduce the temperature to 160°C/gas mark 3 and bake for a further 30 minutes.
- After this time check that the pastry is cooked by tapping the bottom. If it is still soft, turn the oven down to 140°C/gas mark 1, and cook for a further 10 minutes until it is crisp.
- Remove the citrus cream from the fridge and beat until smooth. Mix in the orange juice and reserve.
- Cut each cooked pastry rectangle in half horizontally to give you four layers. Reserve the best-looking layer for the top..
- Pipe the cream, or spread carefully with a palette knife, onto 3 layers and dot with an even layer of the sliced peaches and raspberries. Sprinkle chopped hazelnuts and grate white chocolate over each layer as you go
- Using a spatula to help you lift the pastry, carefully assemble the layers of pastry and top with the reserved lid. Dust with icing sugar and some final shavings of white chocolate to serve.