Mille Feuille

A mille feuille cake is consisting of three layers of puff pastry and two layers of custard by tradition, however some variations include whipped cream or jam. The top pastry layer is dusted with icing sugar, cocoa, finely chopped toasted nuts or glazed with icing or fondant in fondant.

Ingredients

Puff pastry

Custard

Strawberry jam

Whipped cream

Fondant

Chocolate

Method

Preheat oven to 180ºC. Place sheets of pastry on greased baking trays and bake for approx. 20 minutes until baked and crisp. Allow cooling before dividing into three strips. Place a strip on a tray and spread a thin layer of strawberry jam. Place the second strip on top and pipe custard in the middle of the second layer with whipped cream next to it. Place the third baked pastry strip on top. Spread chocolate icing on the pastry and allow setting before cutting into slices. Pipe some rosettes of whipped cream along the edges on top of each slice.

Note: Use soft icing mixed with cocoa powder instead of fondant. Soft icing is 250 g icing sugar mixed with 30 g. butter and 30 ml water in a food mixer until light and fluffy.