It’s Patisserie Week on Great British Bake Off, so we’ve had a go at making our own classic Millefeuille, a traditional French dessert made up of layers of flaky puff pastry and cream. Our version is dusted with icing sugar rather than the traditional icing glaze. It looks pretty tricky but once you’ve mastered the pastry layers, it’s simple!
- 250g ready-made puff pastry
- 115g icing sugar (for dusting)
- 165ml whipping cream
- 25g icing sugar
- 1 tsp vanilla extract
- Zest and a squeeze of juice from 1 lemon
- Preheat the oven to 200oC
- Begin by dusting the worktop with icing sugar and rolling out the pastry until it’s around 30cm square and as thin as you can get it. Then trim the edges neatly.
- Cut out squares or rectangles (whatever you fancy) around 6cm long and place on a lined baking tray. Sprinkle with extra icing sugar and refrigerate for half an hour.
- Cook the pastry in the oven for around 5 minutes, then remove, sprinkle with more icing sugar and bake for a further 5 minutes until golden.
- Next, whip together the cream, icing sugar and vanilla until it forms stiff peaks. Add the lemon juice and zest, then scoop into a piping bag.
- Finally, spread a layer of cream on a pastry slice, top with another slice, more cream and finish with a final slice on top. Repeat for your whole batch and serve up with raspberries for an indulgent afternoon tea!