How to Make Berry Millefeuilles

Yields: 12

Preparation time: 30 mins

Cooking time: 20 mins

Ingredients needed to make Berry Millefeuilles:

For the pastry:

• 9 oz butter, frozen
• 12 oz all purpose flour
• Dash of salt

For the raspberry coulis:

• Icing sugar, as required
• 9 oz raspberries

For the filling:

• 2 punnets blueberries
• 1 pint double cream, whisked

For the icing:

• 4 oz icing sugar
• Splash of water
• Red food colouring

For the topping:

• 4 oz toasted hazelnuts, finely chopped
• 12 raspberries
• 12 mint leaves

Cooking instructions for Berry Millefeuilles:

• Warm up your oven to 425 degrees F and spread sheets of grease-proof paper across three baking trays.
• To make the pastry, place the flour in a mixing bowl and grate the frozen butter into it.
• Sprinkle a pinch of salt into it and work them together with your fingers into a flaky mixture.
• Add a splash of water at intervals and continue to work them together until they clump together to form a soft dough.
• Place the dough onto a lightly-floured working counter and flatten it out into a rectangle, using a rolling pin.
• Fold them thrice before shifting it to position at right angle to your and flatten it out again into a rectangle.
• Continue to fold and roll trice and cover it in a plastic sheet to leave in the fridge for half an hour.
• Flatten it out yet again into a thin rectangle and carve out thirty-six 4’’x2’’ small rectangles.
• Divide them between the lined baking trays, 12 in each, and place a greaseproof paper on top.
• Bake them for about 10 minutes and throw away the paper.
• Sprinkle the icing sugar on top and continue to bake for another 10 minutes; set the pastries aside on a wire rack to cool.
• To make the coulis, toss the raspberries into a fine mesh sieve and press them firmly to squeeze the pulp out through it into a bowl.
• Whisk in the icing sugar to sweeten it up and spoon the mixture into a pastry bag, fitted with a small tip.
• To make the filling, transfer the whipped cream into another pastry bag, fitted with a plain tip.
• To make the icing, whisk all its ingredients together until they blend together to form a thick, uniform paste.
• To make the millefeuilles, pipe small amount of the filling into each baked pastry and arrange few blueberries on top.
• Pipe some of the coulis over the berries and place another pastry on top.
• Repeat the layers once more and top it up with another pastry sheet.
• Sprinkle some icing sugar on top and decorate with the icing.
• Scatter some chopped hazelnuts on top and place a raspberry on it, with a mint leaf by its side.
• Assemble rest of the millefeuilles in a similar fashion and serve right away.

Image credit: Wikimedia Commons