Recipe Cheat's mille-feuille : Practical and Delicious

Recipe Cheat's mille-feuille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cheat's mille-feuille. You are currently reading Recipe Cheat's mille-feuille : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Cheat's mille-feuille requires 30m, cook 20m and serve 6. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

For a quick dessert or afternoon tea treat try this mille-feulle.

Ingredients:

7 Ingredients

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  375g block frozen puff pastry, thawed
  
  
  


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  3 tbsp icing sugar, plus extra to serve
  
  
  


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  300ml thickened cream
  
  
  


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  200g good-quality vanilla custard
  
  
  


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  250g punnet strawberries, hulled, halved if large
  
  
  


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  125g punnet raspberries
  
  
  


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  125g punnet blueberries
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line a baking tray with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Dust a clean workbench with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden. Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.
  
  
  


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  Step 3
  
  
  
  
  Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.
  
  
  


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  Step 4
  
  
  
  
  Spread the cream mixture over the cooled pastry and pile the berries on top. To serve, dust with icing sugar.
  
  
  

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