Sweet Hellos and See You Soons but Never Goodbyes

Last night I’ve said “Hello” and “Ciao” at least 20 times. My little cousin (I lived with for a while in Madrid) is moving out of London to go back to Paris. My Dominican salsa partner is moving to NYC to start his own business. A good friend of mine is leaving his single life to pronounce the big “I Do” tomorrow to a lovely woman. My almost sister is coming to London this week and I am getting ready for a hectically fun month full of celebrations.

So after last night in homehouse I felt right at home here.

I am therefor excited about all the festivities going around but still will miss the little cousin and her cuisine. So here is the recipe of an easy Millefeuille I always cook with nostalgic thoughts to her:

Ingredients:

  • 250g of puff pastry (ready made type)
  • 400g of strawberries or raspberries
  • 400g of pastry cream (creme patissiere) (or as much as you wish to have) (You can also use 250 g of mascarpone instead + 40g of icing sugar + lemon zest + 1TBL of lemon juice) whisk together
  • 20g of icing sugar (approximately 1 TBL for the topping)
  • Small leaves of mint
    For the creme patissiere:
  • 35cl of milk
  • vanilla bean
  • 4 egg yolk
  • 80g of sugar
  • 35g of corn starch (or corn flour such as Maizena)
  • 35g of butter at room temperature
  • one lemon zest

Procedures:

For the Pastry cream (creme patissiere):

  • On a low fire heat the milk and the split vanilla bean (for about 10 to 15 minutes)
  • Remove the vanilla bean and half the sugar and let the mix boil
  • In another recipient whisk the remaining sugar with the egg yolk until the mix takes a whiter color
  • Mix the corn flour with one TBL of cold water and add it the egg mix. Whisk.
  • Once the milk is boiling add this mix to the egg mix. Mix.
  • Pour again the complete mix in the saucepan and let it boil and keep on fire until it gets the texture you like. Whisk constantly.(I like it a bit liquid (but not too much))
  • Out of the fire wait for it too cool down a bit and add the butter while the mix is still warm. Mix. Put the fire off and add the lemon zest…Indulge your creme patissiere.

For the Millefeuille:

Preheat the oven 1t 180C

  • Cut the puff pastry in equal squares or rectangles and put them in the oven
  • Once it starts cooking stop the growth by pushing the pastry down a little (about 5 minutes)
  • Keep in the oven for 15 minutes
  • Remove the puff pastry from the oven and sprinkle all the pastry pieces of icing sugar.
  • Raise the oven’s temperature to 240C and cook theĀ  iced pastry in the oven for about 5 minute
  • Keep on a low fire for 5 minutes again (or more depending on your preferences)
  • Place one of the pastry thin pieces on a serving plate. Pipe blobs of cream over the pastry and put the berries between the cream, then put another pastry thin on top and repeat with one more layer.
  • Repeat as much as you need and Sprinkle the top layer with more icing sugar or add a red fruit’s jam

Always remember cooking with love makes the recipe taste twice as good. It is not a myth, it actually works.

Soraya

 

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