Peach Mille Feuille
A teetering stack of puff pastry with juicy peach wedges, easy homemade creme patissiere and some tiny summer blackberries - a French dessert that tastes of summer!
Servings: 4
Ingredients
- 250 ml milk
- 3 egg yolks
- 50 g sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 280 g puff pastry ready-made or homemade if you have the energy
- 1 tbsp demerara sugar
- 2 peaches blood peaches or otherwise
- 4 tbsp blackberries feel free to crush some into a rough coulis
- 1 tbsp icing sugar
Instructions
- Start by making the crème patissiere. Pour the milk into a saucepan and place over medium heat to warm until steaming. As it heats, combine the egg yolks, sugar and cornflour in a large mixing bowl. When the milk is steaming, slowly pour it into the egg mixture as you whisk it all to combine. Keep it moving so the milk doesn't cook the eggs too quickly. With all the milk combined into the egg mixture, pour it all back into the saucepan and add the vanilla.
- Place the saucepan back over medium heat, and using a spatula, gently stir as it heats and starts to boil, around 5 minutes. It will thicken quickly so keep it moving to prevent lumps. Boil for further minute as you stir, then pour it all into a bowl and cover with baking paper or cling film to prevent a skin from forming. Place the bowl in the fridge until cold.
- Preheat the oven to 220°C/200°C/430°F. Unroll the puff pastry and cut out 8 rectangles of around 7x12cm. Place them on a baking tray lined with baking paper and prick them a couple of times with a fork. Sprinkle with demerara sugar. Once the oven is hot, slide the tray inside and bake for 15 minutes until lightly golden. Set aside to cool completely.
- Slice your peaches into wedges. Once the pastry is cold, it is time to make the mille feuille - if the pastry rectangles have risen a little when cooked, gently press down on them to flatten the tops. Pipe or spoon a blob of creme patissiere down the centre of a pastry rectangle and top it with peach wedges and ½ tbsp blackberries (or as many as you can fit). Sprinkle with icing sugar. Repeat with another pastry rectangle then place it on top as carefully as you can! Tahdahhh!! Peach mille feuille ready to be destroyed.