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Melting moments
Few people can resist the mouth-watering aroma
of freshly baked pastry. We demonstrate the versatility
of store-bought puff pastry below.
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Berry millefeuille
Serves: 8
Preparation time: 40 minutes
Oven temperature: 220°C
Baking time: 30 minutes
600g puff pastry
100g hazelnuts, roasted, finely chopped
45ml sugar
PASTRY CREAM
500ml milk
30ml butter
1 vanilla pod, halved lengthways, seeds scraped out
4 egg yolks
100g castor sugar
30g cornflour
pinch of salt
250ml cream
250g fresh berries
100g castor sugar
1 Preheat the oven. Line a
baking tray with baking paper.
On a floured surface, roll the
pastry out to a thickness of
about 3mm. Carefully pick up
the pastry and place it on the
baking paper on the baking
tray. Bake for about 10 minutes
at 220°C. Reduce the oven
temperature and bake for a
further 10 minutes at 200°C
and then for a further 10
minutes at 180°C.
2 Mix the halzelnuts and sugar
and sprinkle a little over the
pastry as soon as it comes out
of the oven.
3 Prepare the pastry cream
Heat the milk, butter and
vanilla seeds to boiling point.
Remove from the heat and set
aside to infuse.
4 Beat the egg yolks, castor
sugar, cornflour and salt
together. Slowly add the hot
milk to the egg mixture, beating
constantly. Pour everything
back into the saucepan and
heat over low heat, beating
constantly until the pastry
cream is thick enough to coat
the back of a metal spoon. It
will thicken further, but must
not be allowed to boil. Remove
from the heat and allow to
cool. Beat from time to time to
prevent a skin forming on top. It
must cool to room temperature.
5 As soon as the pastry cream
has cooled, whip the cream
until stiff. Fold the stiffly
whipped cream into the pastry
cream and place in the fridge
until needed.
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