Mary Berry Mille Feuille Recipes

RASPBERRY MILLEFEUILLE

Steps:

• For the rough puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons water).
• On a lightly floured work surface, roll the dough out into a rectangle.
• Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
• Turn the folded dough by 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
• For the jam, put the raspberries in a small, deep pan with the sugar and cook over a low heat until the sugar has melted. Bring to the boil and boil vigorously for 4 minutes, or until the temperature on a sugar thermometer reaches 104C (this is the setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set.
• Preheat the oven to 220C/200C Fan/Gas 7. Line 3 large baking trays with baking parchment. Divide the pastry into 3 equal pieces and roll each piece to a 30x23cm/12x9in rectangle, about 5mm thick. Then place each pastry rectangle onto the lined baking trays and chill for 10-15 minutes. Dust heavily with icing sugar.
• Place a sheet of baking parchment on top of each sheet of rolled pastry and place a large baking sheet on top. Bake the pastry sheets for 10-15 minutes, or until golden-brown and crisp. Set aside to cool.
• For the sugar syrup, bring the sugar and 50ml/2fl oz water to the boil in a small pan and cook for 1 minute. Remove from the heat and leave to cool.
• For the icing, roll the white fondant into a 20x15cm/8x6in rectangle. Roll the pink icing into a 10x15cm/4x6in rectangle. Cut the pink icing into 10 strips, each 1cm/½in wide and 15cm/6in long.
• Lay the pink strips on top of the white icing (the pink strips should be the same length as the short edge of the white rectangle), ensuring they are evenly spaced with approximately 1cm/½in between each strip. Roll over them with a rolling pin to fix the stripes in place.
• Cut out 6 neat rectangles from the striped icing, each measuring 12x5cm/4½x2in and with the stripes facing the same way, so the tops of the millefeuille match. Set aside.
• When the pastry has cooled, cut six 12x5cm/4½x2in rectangles of pastry from each sheet of baked rough puff, so you have 18 pastry rectangles.
• For the Chantilly, whisk the cream, icing sugar and vanilla to soft peaks. Spoon into a disposable piping bag.
• To assemble, set aside 6 pastry rectangles. Spread a thin layer of jam over the remaining pastry rectangles. Snip the end off the piping bag and pipe a blob of cream in a corner of one of the pastry rectangles. Sit a raspberry next to it and continue piping cream with alternating raspberries until the pastry is covered. Repeat this process on the remaining the pastry rectangles.
• Sit the rectangles on top of each other so you have 6, double-layered pastries, topped with raspberries and cream.
• To decorate, brush sugar syrup over the reserved 6 pastry rectangles and stick the striped fondant rectangles to the pastry. Place on top of the raspberries and cream and brush with more sugar syrup to glaze. Store in the fridge until ready to serve.

MARVELOUS MILLE-FEUILLE

Steps:

• Line a baking sheet with parchment or a baking mat.
• Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge.
• Preheat the oven to 425 degrees F.
• Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes.
• In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients.
• To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.

MILLE - FEUILLE

Steps:

• Put the eggs, vanilla sugar and the flour in a bowl and add a little milk from the 300ml and mix until smooth. Put the rest of the milk in a saucepan and almost bring it to the boil. When done pour it to the egg mixture and mix well. Wash the saucepan and return the egg mixture to the pan and cook over a gentle heat for 15-20 minutes or until thickened.
• Put the cream into a bowl and cover it with cling film gently press it over the surface to prevent skin from forming. Leave it to cool.
• Sprinkle some flour on a flat surface and roll the pastry . Cut it in 3 10X30cm rectangles, pierce the pastry with a fork and bake them at 220 C /425C/gas 7 in a baking tray with greaseproof paper for 10-15 minutes or until crisp and golden.
• When they are ready take them out of the oven and let them cool.
• In the mean time make the icing, put the sugar with 2 tbsp of water in a bowl and mix everything together, spread over one of the rectangles and leave it to set.
• Take a second pastry rectangle and spread the raspberry jam and the whipped cream.
• Put the third rectangle on top of the whipped cream and spread the creme patissiere.
• Top with the iced pastry rectangle. Cut it in 2-3 cm stripes. Chill the mille-feuille in the fridge until ready to serve.

STRAWBERRY & WHITE CHOCOLATE MILLEFEUILLE

Steps:

• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking sheet with baking parchment and scatter with more sugar. Use the rolling pin to lift the pastry onto the baking parchment.
• Scatter more caster sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking sheet (or a baking sheet weighed down with an empty ceramic oven dish if yours aren't heavy) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.
• To make the filling, tip the cream into a bowl with 3 tbsp of sugar, and the vanilla seeds. Lightly whisk until the cream just hold its shape and set aside. Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks. Finely shred the basil, then fold through the cream with the chopped strawberries and lemon zest, then chill until needed.
• When the pastry has cooled completely trim the edges to form a neat 28 x 30cm rectangle. Cut into 3 equal rectangles - to get them precisely the same size, cut one then lay it on the rest of the pastry and use it as a guide to the next rectangle, then repeat.
• To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon. Place the second pastry layer on top and gently press down. Finely grate over half the white chocolate and top with the remaining cream mix. Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.
• Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps. Add a smear of filling across cut pastry edges to help the grated chocolate to stick. Grate chocolate on top. The easiest way to get grated chocolate to stick to the sides is to help it on with a palette knife. Mix the reserved strawberries and the small basil leaves to make a simple salad.
• To serve, carefully slice the millefeuille into 6 equal pieces. As you slice, hold the millefeuille together by placing a finger at either side of the blade. Place a piece of millefeuille to the side of each plate. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.