A mille-feuille consists of three layers of puff pastry and two layers of cream. For the cream I mixed a crème anglaise with chocolate and added blueberries. Unfortunately, the blueberries were not all the same size, so the end result was not quite as I had hoped. Improve next time 🙂
Ingredients (2 persons)
- 3 slices of puff pastry
- 1 vanilla stick
- 1 dl. milk
- 2 dl. whipped cream
- 2 egg yolks
- 30 gr. sugar
- 100 gr. chocolate
- powdered sugar
- 12 blueberries
- cocoa powder
Prepare
Make the cream first. Add the milk and 1 dl. whipped cream together in a pan. Cut open a vanilla pod, scrape out the marrow and add the marrow and both halves to the milk and cream. Heat the mixture until it starts to boil. Remove the pan from the heat and let stand for 10 minutes.
Place the egg yolks with the sugar in a bowl and beat with a mixer until light and creamy.
Remove the vanilla pod from the milk and bring the milk to a boil again. Then pour the milk little by little into the egg, keep beating well so that the egg does not clot. A smooth mixture will form.
Pour the mixture back into the pan and set it over a low heat. Stir with a spoon until it begins to bind into a cream.
Pass the cream through a very fine sieve and let it cool.
Preheat the oven to 200℃. Cut the puff pastry into even slices. Prick the puff pastry with a fork and sprinkle with powdered sugar.
Place baking paper on a baking tray, place the sugared puff pastry on it and place a second baking tray on it so that the puff pastry does not get the chance to curl during baking. Bake the puff pastry for 20 minutes. Remove the top baking sheet from the puff pastry and bake for another 2 minutes, so that the puff pastry will brown evenly. Let the puff pastry cool.
Heat the cream and add the chocolate and let it melt. Cool back. Beat 1 dl. whipped cream slightly stiff.
Stir the whipped cream through the chocolate cream and pipe a layer of chocolate cream on one of the puff pastry slices. Place 6 blueberries on top of the cream. Place a sheet of puff pastry on top and pipe cream on the second sheet of puff pastry. Place a third sheet of puff pastry on top and sprinkle with cocoa powder.
