
Rhubarb & Vanilla Mille Feuille
Try this tasty rhubarb and vanilla mille feuille recipe for a delicious dessert option. Made with Jus-Rol puff pastry and garnished with a vanilla pod.
Quick Stats
Moderate
8 servings
20 minutes bake time
Rhubarb & Vanilla Mille Feuille
Try this tasty rhubarb and vanilla mille feuille recipe for a delicious dessert option. Made with Jus-Rol puff pastry and garnished with a vanilla pod.
Ingredients
- 375 g from a Jus-Rol™ Puff Pastry Sheet
- 100 ml whipped fresh cream
- 250 g fresh rhubarb
- 1 fresh vanilla pod, deseeded
- 20 g castor sugar
- 1 egg
- Icing sugar for dusting
- 5 small sprigs of baby basil
Equipment required
- Saucepan
- Knife
- Baking Sheet
Techniques Used
-
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.
Method
- Preheat the oven to 200°C / Gas Mark 6.
- Peel and cut rhubarb to desired length and place into a pan with the sugar, vanilla seeds and a drop of water and warm on the stove.
- Poach for a few minutes and then remove from the heat.
- Cut the Jus-Rol Puff Pastry Sheet into 5 rectangles and score lines diagonally.
- Place on a heavy baking sheet and egg wash. On top of this, place another heavy baking sheet to avoid the pastry rising.
- Bake in the preheated oven until the pastry is golden brown and crisp to touch.
- Remove from the oven and cut in half lengthwise to form a base and top.
- Once cooled, dust the tops with icing sugar.
- Place a small drop of cream on the centre of the plate to stop the pastry from moving and place the pastry base on top of the cream.
- Pipe a line of cream on the pastry base and arrange the rhubarb over the cream. Place the lid on the rhubarb and garnish with a dried vanilla pod and a sprig of baby basil.