Just a super simple recipe to get you through the week 🙂 I went through a Mille Feuille phase after I received a huge roll of puff pastry from where I work. I didn’t realise they were so easy to make!
People seem to think these look impressive and therefore difficult. I would therefore recommend these as a dessert for a dinner party 🙂 They are also super light, which means if you had a little too much of the main course, don’t fret about missing out on dessert.
Neapolitan Mile Feuille
1 sheet puff pastry
2 Tbsp white sugar
1 cup cream
1 tsp Vanilla Essence
1 Tbsp Berry Coulis
1 Tbsp Cocoa
NOTE: could use chocolate ganache leftover from another recipe like I did 🙂
Preheat the oven to 180 degrees celsius and get out two baking trays. Cut the puff pastry into three sections (like in the picture). Place a sheet of baking paper and sprinkle 1 Tbsp white sugar on top. Place on the sheets of puff pastry and sprinkle on the other 1 Tbsp sugar on top. Place on another sheet of baking paper and finally place on the other baking tray. Bake for 10 minutes, then remove the top baking tray and cook for 10 more minutes until golden and crisp. Cool on the tray.
Whip the cream until stiff peaks. Divide into three amounts. Add the vanilla to one, berry coulis to one and the cocoa to the other, mixing gently until combined.
Cut the pastry sheets each into 6 even-sized pieces with a serrated knife. Spoon the cocoa-cream into a piping bag and pipe onto 6 of the pieces. Repeat with the berry cream and vanilla cream (I used different piping tips). Then stack the pieces into layer of three. Then serve!
The longer you leave them, the less crisp they will become. I kept mine in the fridge and they were okay the next day. Makes six.