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:
- 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
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 the 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.