Millefigue with fresh fruit
and SELECT balsamic cream with honey
Instructions
2 sheets of puff pastry, cut in half lengthwise
750 g fresh fruits (if frozen, drain well and mix with 100 g sugar, in case they are a little sour.)
150 g icing sugar
2 tbsp. butter (optional)
For the whipped cream
200 ml 35% cream, chilled
For the pastry cream
1 liter fresh milk, whole
100 g all-purpose flour
4 egg yolks
200 g granulated sugar
1/2 tsp. vanilla extract
To serve
SELECT balsamic cream with honey
Instructions
For the pastry cream
1.Beat the granulated sugar with the yolks in a mixer until the sugar is completely dissolved.
2.Add the flour and continue beating until incorporated.
3.At the same time, in a pan, heat the milk and vanilla over medium heat for 5 – 6 minutes, until the milk begins to foam.
4.Pour the milk into the yolk-sugar mixture, in a slow stream and gradually, stirring constantly with a silicone spatula.
5.Put the mixture in the pan and boil over medium heat, stirring constantly, for 5 – 6 minutes, until the mixture thickens into a thick cream.
6.Remove and let it cool for 10 – 15 minutes.
7.Cover the cream with cling film, which will touch the surface of the cream, to prevent a crust from forming, and keep in the refrigerator for 2-3 hours until it cools well.
For the puff pastry
1.Preheat the oven to 200°C, set to fan.
2.Line a baking pan with parchment paper and place the puff pastry sheets.
3.Brush with a little butter to make them crispier.
4.Cover the puff pastry sheets with parchment paper and place a baking pan on top to press them down (we don’t want the puff pastry to puff up).
5.Bake for 17 – 20 minutes, until golden brown on both sides.
6.When ready, remove from the oven and let the puff pastry sheets cool for 30 minutes.
For the whipped cream
1.In a mixer, beat the frozen cream on high speed until fluffy.
2.Remove the whipped cream and transfer into a pastry bag.
To assemble
1.Remove the pastry cream from the refrigerator and whip with a wire whisk until it has a smooth and velvety texture.
2.Transfer into a pastry bag.
3.Place the first puff pastry sheet on a platter and spread the pastry cream.
4.Place the second sheet of puff pastry on top and spread the whipped cream.
5.Arrange the fruit and cover with the third sheet of puff pastry.
6.Cut the fourth sheet of puff pastry that is left over into three equal pieces and use it to make a smaller piece of dessert, as described above.
7.Sprinkle with powdered sugar, garnish with SELECT balsamic cream with honey and serve.
