Mille-feuille with black forest compote recipe
Impress your dinner guests with this mille-fueille dessert. Layers of delicious pastry, cream and fruit to serve as the perfect pud for a dinner party or special occasion.
See method- Serves 8
- 30 mins to prepare and 30 mins to cook
- 560 calories / serving
Ingredients
- 500g puff pastry
- plain flour, for rolling out
- 4tbsp icing sugar, plus extra to serve
- 300ml double cream
For the compote
- 500g frozen Black Forest fruit mixture
- 1tbsp cassis (optional)
- 120g caster sugar
Each serving contains
- Energy
- 2335kJ 560.0kcal
- Fat
- 35g
- Saturates
- 20g
- Salt
- 0.1g
- Sugars
- 37g
of the Reference intake
Carbohydrate 59.9gProtein 4.6gFibre 1.0g
Method
- You will need 4 large baking trays. Preheat the oven to gas 6, 200ºC, fan 180ºC. Line 2 of the baking trays with nonstick baking paper and sift 1 tbsp icing sugar over the surface of each.
- Divide the pastry into 2 and roll each piece out on a lightly floured surface until it forms a large rectangle about 5mm thick. Lift each rectangle onto the prepared baking trays and sift 1 tbsp icing sugar over each. Cover with another sheet of nonstick baking paper and top with another baking tray, each weighed down with a heavy oven dish. Bake for 30 mins, until golden and crisp. Remove the top trays and the baking paper and set aside to cool.
- Once cool, trim the edges to neaten and cut the large rectangles into 12 evenly-sized smaller rectangles, to make a total of 24. Place the fruit mixture, cassis (if using) and sugar in a saucepan and heat for 5 mins, stirring occasionally. Then set aside to cool.
- For each serving, lay a rectangle of puff pastry on the plate and top with 2 tsps of double cream. Top this with 1 tsp of fruit and repeat the layer, finishing with a sheet of pastry. Dust with icing sugar and serve with the rest of the compote on the side.
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