Blueberry and Lemon Millefeuille
Using shop-bought puff-pastry for this recipe makes it a reasonably hassle-free but exceptionally elegant dessert. Being a baking masochist I spent the morning making my own puff pastry, though. The recipe here is as it appears in Lorraine Pascale’s Baking Made Easy book, and she recommends shop-bought puff pastry. As an aside, I can’t recommend that book enough. You can pick it up in some of the bargain bookshops like Book Value for less then a tenner now – everything I’ve made from it has worked out perfectly.
Line a large baking tray with baking paper. Dust the work surface with lots of icing sugar and roll out 250g puff pastry to a rectangle just larger that 27x30cm, trimming the edges straight. It should be as thin as you can get it. Cut out 18 rectangles 9cm long by 5cm wide and place them on the prepared baking tray. Sprinkle with lots of icing sugar and put in the fridge for 30 minutes.
Preheat the oven to 200degC. Remove the tray from the fridge and bake in the oven for 5 minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further 5 minutes, or until the pastry turns a golden brown. Remove from the oven and set aside.
For the cream, put 165ml whipping cream, 25g icing sugar, and a few drops of vanilla extract into a large bowl and whip until medium soft peaks form. Fold in the freshly grated zest of one lemon, the scoop the mixture into a piping bag fitted with a 1cm nozzle (I poured it into a freezer bag and cut off the bottom corner, that technique for piping is fine if you have soft mixture like cream to pipe – something stiff like buttercream will split the bag).
Place one pastry thin on a serving plate. Pipe blobs of cream over the pastry, alternating the blobs with a fresh blueberry. Put another pastry thin on top and repeat. Add the top pastry, sprinkle with icing sugar, and repeat to make six millefeuille.
In her recipe, Lorraine Pascale includes a chocolate sauce to pour over them. I didn’t make the sauce, but the recipe is as follows: Heat 165ml double cream in a pan until just boiling. Remove the pan from the heat, add 100g finely chopped dark chocolate and 25g butter. Don’t stir the ingredients, just leave to stand for 5 minutes, then stir until everything is smooth. Add 1tbsp golden syrup and stir again.