Zingy lemon curd, flaky pastry and pillows of softly whipped Chantilly make for this ultimate Mille-Feuille. An easy yet elegant, crowd-pleasing dessert.
The Ultimate Mille-Feuille
Ingredients
- 4 sheets puff pastry
- 11/2 cups whipping cream
- 1/3 cup icing sugar
- 1 cup lemon curd
- ¼ cup shelled pistachios, roughly chopped
- Handful cape gooseberries
- Pomegranate rubies, to decorate
- Icing sugar, to dust
- Edible flowers, to decorate
Instructions
PREHEAT the oven to 200°C and line a baking tray with baking paper.
CUT out four 15 cm-diameter discs from the pastry. Place discs onto the prepared baking tray and prick all over with a fork. Place another sheet of baking paper on top and cover with a second baking tray of a similar size. Chill in the fridge for about 15 minutes.
BAKE pastry discs between the stacked baking trays for 15–20 minutes. Remove the baking tray and baking paper from the top and bake for a further 10 minutes or until pastry is golden and flaky. Allow to cool completely.
WHISK together the cream and icing sugar until stiff peaks form – don’t over-whip or the cream will curdle. Place mixture into a piping bag fitted with a star nozzle.
ASSEMBLE the mille-feuille by layering lemon curd and whipped cream between each layer of pastry. Then decorate with pistachios, gooseberries and pomegranate rubies.
DUST with icing sugar and finish with edible flowers. Serve immediately.
