Prep time 40 mins
Serve 8-10 ppl
Ingredients:
Puff pastry squares x 6 (10.5 by 10.5 cms)
Double cream 400 ml
Icing sugar 2tbsp
Vanilla extract 1tbsp
Fruits of your choice
Icing sugar for dusting
Method:
Cut puff pastry squares into 3equal size length.
Then place them in the oven for 15-20 mins at gas Mark 4. Make sure to check in between as each oven function differently & you may either bake them for less or more than 15 mins.
Afterwards, add cream, vanilla extract and icing sugar in a bowl and beat the mixture until soft peaks are formed.
Pour the cream mixture in the piping bag and keep it in fridge for 1-2hrs.
Take the pastry out from the oven, let it cool for 10 mins and than check if it’s not too thick.
If it is, cut them in half, simply because thicker pastry unable to bear the weight of fruit & cream and may fall down quickly.
Now add a thin layer of cream on serving dish, place pastry strip on top to avoid it’s movement.
Pour cream mixture in the pastry and arrange fruits on top.
Pour cream later on top of fruits and than add cream on one side of second pastry strip.
Place second pastry strip with cream mixture side on top of fruits layer.
For third layer just repeat the same process again.
Make all your Mille Feuille that way and lastly dust icing sugar on top.