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Millefeuilles variations
Gripping the sheet and rack, invert thepastry, slide the baking sheet back underand continue baking for 10 minutes, untilboth sides are browned. Remove from theoven and slide the pastry onto a cuttingboard. While still warm, trim the edges thencut lengthwise into 3 equal strips. Let cool.3 Whip the heavy cream until stiff. Stir it intothe pastry cream with two-thirds of themelted dark chocolate. Cover and chill.Spread the remaining melted chocolate overone of the pastry strips to cover it. Let it set.4 Put another pastry strip on a plate, spreadwith half the cream, top with the remainingstrip, and spread with the rest of the cream.Cover with the chocolate-coated strip.5 Put the white chocolate into one corner ofa plastic bag. Twist the bag to enclose thechocolate and snip off the tip of the corner.Pipe trails of chocolate over the millefeuilles.PREPARE AHEAD The dish can be madeahead and chilled for up to 6 hours.Chocolate Millefeuilles
A decadent and mouth-watering millefeuilles, filled with dark chocolatecream and decorated with white chocolate drizzles.Chilling time
1 hrSpecial equipment
small piping bag with thin nozzleIngredients
11 ⁄ 2 cups heavy cream
1 quantity pastry cream, see page 88, steps 1–5
1lb 5oz (600g) all-butter puff pastry, store-bought(^3) ⁄ 4 cup confectioner’s sugar
1 tsp cocoa powder
(^1) ⁄ 2 jar smooth strawberry or raspberry jam
Method
1 Whip the heavy cream until stiff peaks form.
Fold it into the pastry cream and chill.Preheat
the oven to 400°F (200°C). Sprinkle a baking
sheet with cold water. Roll out the pastry to a
rectangle larger than the baking sheet, then
transfer to the sheet, letting the edges
overhang. Press the dough down. Chill
for 15 minutes.
2 Prick the dough with a fork. Cover with
parchment paper, then set a wire rack on
top. Bake for 15–20 minutes, until it just
begins to brown. Hold the sheet and rack
and invert the pastry. Slide the baking sheet
back under and bake for 10 more minutes,
until both sides are browned. Remove from
the oven and slide the pastry onto a cutting
board. While still warm, cut it into 2 x 4in
(5 x 10cm) rectangles, in multiples of 3.
3 Put the confectioner’s sugar in a bowl and
add 1–1
1
⁄ 2 tablespoons cold water. Take 2
tablespoons out and mix with the cocoa
to make a small amount of chocolate icing.
Place the chocolate icing in a piping bag
with a thin nozzle. Take a third of the pastry
pieces and spread them with the white icing.
While the icing is wet, pipe horizontal lines
across them using the chocolate icing, then
drag a skewer through the lines vertically to
produce a striped effect. Allow to dry.
Vanilla Slices
Classic pastries sandwiched with thick
custard and sweet, luscious jam.
MAKES
6
2
HOURS
25–30
MINS
Method
1 Stir the brandy into the cream, cover with
plastic wrap, and chill for 1 hour.
2 Preheat the oven to 400°F (200°C).
Sprinkle a baking sheet with cold water.
Roll out the pastry to a rectangle larger than
the baking sheet. Transfer to the sheet,
letting the edges overhang. Press the dough
down. Chill for 15 minutes. Prick all over
with a fork. Cover with parchment paper,
then set a wire rack on top. Bake for 15–20
minutes, until it just begins to brown.
Chilling time
1 hr
Ingredients
1 quantity pastry cream, see page 88, steps 1–5
2 tbsp brandy
1lb 5oz (600g) all-butter puff pastry, store-bought
2oz (50g) dark chocolate, melted and cooled
11 ⁄^2 cups heavy cream
1oz (30g) white chocolate, melted and cooled
SERVES
8
2
HOURS
25–30
MINS