Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Mille Feuille

Cooking time: 
15-30 minutes
6 - 8
Preparation time: 
30-45 minutes
  • 1 pack ready to roll puff pastry
  • 1 egg yolk for glazing

For vanilla cream:

  • 1 large egg plus 1 yolk
  • 25g Billington’s Golden Caster Sugar
  • 200ml Just Milk Whole
  • 20g Wholemeal Plain flour
  • ¾ tsp Nielsen-Massey Vanilla Extract
  • 150ml double cream
  • 1 tbsp Billington’s Golden Caster sugar, plus some for dusting
  • Rolling pin
  • Pyrex Non-Stick Baking tray
  • Heat the oven to 200°C (400°F Gas 6)
  • On a floured table roll out the pastry into a large rectangle until 2mm thick, prick all over with a fork
  • Cut into small rectangles of about 60mm x 120mm then place onto the baking tray, brush each with a little egg yolk and bake in the oven for approx 15 minutes or until golden brown. Leave to cool.
  • Meanwhile cream the eggs with the sugar until the mixture becomes thick and creamy, then sift in the flour and beat until mixed
  • Heat the milk on low until boiling and tip onto the egg mixture, stirring continuously. Return the mixture to the pan (on a low heat, stirring continuously until it thickens)
  • Remove from the heat, tip into a bowl and add the Vanilla Extract. Cover the top with Bacofoil to avoid any skin forming and leave to cool
  • Whip the cream with the tbsp of caster sugar till fairly stiff and then fold in the prepared vanilla cream.
  • Using the cooked puff pastry rectangles, layer 3 /4 sheets with cream (start with pastry on the bottom, then cream then a pastry sheet then cream) finish with a pastry sheet on top and sprinkle with a little icing sugar to serve

Tip: For an alternative dessert layer with raspberries or strawberries