Name: Custard mille-feuille
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 250 gram punnet strawberries, hulled, quartered; 125 gram punnet raspberries; 1 tablespoon icing sugar, sifted; 1 tablespoon grand marnier; 1 sheet frozen puff pastry, thawed; 300 millilitre thickened cream, whipped; 3/2 cup thick vanilla custard; icing sugar, for dusting

Custard mille-feuille

Serves 6

Prep

15M

Cook

20M

Total

35M

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Ingredients

250 gram punnet strawberries, hulled, quartered

125 gram punnet raspberries

1 tablespoon icing sugar, sifted

1 tablespoon grand marnier

1 sheet frozen puff pastry, thawed

300 millilitre thickened cream, whipped

3/2 cup thick vanilla custard

icing sugar, for dusting

Method

1.Preheat oven to 220°C. Line 2 oven trays with baking paper.

2.In a bowl, combine berries, icing sugar and grand marnier. Set aside.

3.Place puff pastry on one lined baking tray. Place second sheet baking paper on pastry, then top with second tray to weigh clown.

4.Bake 15-20 minutes, until golden. Cool and trim edges. Cut pastry in half to form 2 equal rectangles.

5.Fold whipped cream through custard. Spread half over cooled pastry followed by half berry mixture. Repeat layers. Dust with icing sugar and serve straight away.

For an easy-to-cut version, leave pastry in a single sheet and top with cream and berries in a single layer.
Note

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Ingredients

Method

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