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Mille-feuilles by Nikki Legon

Mille-feuilles by Nikki Legon



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500g puff pastry (see Nikki’s recipe on

icing sugar for dusting and rolling

6 tbsp raspberry jam

500g packet of frozen raspberries



6 large egg yolks

200g caster sugar

100g plain flour

1 litre milk

150ml cream

1 vanilla pod or 1 tsp vanilla essence



225g icing sugar sifted

1½ tbsp lemon juice

Food colouring



To prepare the pastry, preheat the oven to 210°C.

Cut a piece of baking parchment into a 40 x 30cm rectangle and sift icing sugar over the top.

Place the block of pastry in the middle of the baking parchment and, using a rolling pin dusted with icing sugar, roll out the pastry so that it is around 2cm larger than the parchment on all sides.

Lift the pastry onto a baking sheet, dust with some more icing sugar and prick the base with a fork all over.

Place a second baking tray on top to prevent it rising too much.

Bake the pastry for 25 minutes or until golden brown and crisp.

Take the trays out of the oven and leave to cool for a few minutes.

While the pastry is still warm, trim the edges with a sharp knife.

Cut the pastry into 3 identical rectangles and leave to cool completely.

To make the crème pâtissière, put the egg yolks and caster sugar into a bowl and whisk with electric beaters until pale and creamy.

Whisk in the flour until smooth, add a little cold milk and beat with a wooden spoon.

Heat the remainder of the milk adding the vanilla seeds or vanilla essence.

Bring to a simmer and add the egg mixture whisking continuously.

Cook on a low heat for 8 to 10 minutes stirring with a wooden spoon - there should not be any floury taste remaining.

Pour into a bowl and cover the surface with cling film to prevent a skin forming.

Place in the fridge for about an hour until it is completely cold.

Lightly whip the cream into soft peaks, stir the custard to loosen it and then fold in the cream.

When you are ready to assemble the mille-feuilles place one of the pastry pieces onto a board and spread over the raspberry jam, leaving a 1cm border around the edge place some raspberries over the jam.

Using a large spoon, dot the crème pâtissière over the jam and smooth evenly with a palette knife.

Place the second piece of pastry on top and repeat the process.

Top with the final pastry rectangle with the flatter side upwards.

To make the glacé icing, sift 200g of icing sugar into a bowl and stir in the lemon juice and 1 tbsp of water.

Mix until smooth and the icing has a soft dropping consistency.

Using a palette knife, spread the icing over the top of the pastry going right to the edges.

Add a little food colouring to the remaining icing and drizzle it over the top of the mille-feuille using a skewer drag it through to make a feather design.

Chill the assembled mille-feuille for several hours or overnight before cutting into 6 slices, holding each side of the mille-feuille lightly to prevent the layers separating.