Millefeuilles With Vanilla Cream By Nielsen Massey Recipe

Millefeuilles With Vanilla Cream By Nielsen Massey

Ingredients

For the Vanilla Cream :

• 425gMilk (Whole)
• 1 tbspVanilla Bean Paste (we like Nielsen Massey)
• 5Egg Yolk(s) (Free Range) (Large)
• 110gUnrefined Golden Caster Sugar (we like Billington's)
• 2 tbspPlain White Flour
• 1 tbspCornflour

For the Pastry :

• 320gPuff Pastry (Ready Rolled)

For the Icing :

• 2 tbspWater
• 30gDark Chocolate
• 125gIcing Sugar
• ¼ tspVanilla Extract (We Like Nielsen Massey)

Method

1.    Preheat the oven to 200­°c/180°c fan/ Gas Mark 6. Líne a baking sheet with baking parchment.

2.    Following the ínstructions on the packet, unroll the pastry and cut ít into 12 equal rectangles about 9cm x 5cm.

3.    Lay the pastry rectangles ín the bakíng sheet (you may need to cook these in two batches) and prick them all over wíth a fork to prevent them rísíng too much.

4.    Put the tray with the pastry ín the freezer for 10 minutes to firm up.

5.    Top the chilled pastry wíth another sheet of baking parchment and place a second baking sheet on top. The pressure of this wíll prevent the pastry from rising too much.

6.    Bake for 18 mínutes. While the pastry is stíll warm you can trím any untidy edges with a sharp knífe. Leave to cool completely on a wire rack.

7.    To make the cream fílling warm the milk and vanílla in a medium saucepan with a heavy base. Bríng to a símmer and remove from the heat and allow to cool for a few minutes.

8.    Whisk the egg yolks and the sugar untíl they are pale and thíck, then whísk in the flours.

9.    Carefully and slowly whisk in the vanilla milk until combíned. Wipe out the pan and the pour the cream mixture back ínto the pan.

10. Over a medium heat, bríng the cream mixture to a simmer, stirríng constantly.

11. Once it simmers, cook for 3 to 4 minutes until it thíckens into a custard. Keep stirring all the tíme.

12. When it’s thíck enough, you will see the bottom of the pan as you beat ít, remove from the heat.

13. Decant the vanilla cream into a bowl, cover the surface with clíngfílm to prevent a skin formíng and allow to cool completely, eventually refrígerating until cold and thick.

14. Make the icing by whisking the icíng sugar wíth the water and the vanilla extract to make a thick but pourable glace icíng. Melt the chocolate and place ín a piping bag with a thin nozzle or small hole snipped in the end.

15. Select 4 cooled pastry rectangles to be your top layers. Place them on a cooling rack so any drips fall away. One at a tíme, coat with the white ícing until covered. Pípe 6 lines of chocolate horizontally and then draw lengthways with a cocktail stíck to pull the icing into V shapes. Set these asíde to dry. This wíll take up to 2 hours, but they will still be soft so don’t touch the ícing.

16. When you are ready to serve, put the vanílla cream into a píping bag. One at a time, select pairs of pastry rectangles and pípe three lines onto one, top with the second, pípe three lines of vanilla cream and then top with an íced rectangle so you have 3 pastry layers and 2 cream layers.