Fruity Millefeuille

Summer is here!!! Let’s make it a fruitful one 😀
The blog has been really quiet, I know and I’m trying to get back to weekly posting as I’ve got many recipe requests that I’m trying to test and post as I get them to work…
This fruitylicious dessert is sister of my previous Coconut & Pine Apple Mille-Feuille that was inspired by our Thailand holidays. You can find the recipe here.

The lemon diplomat cream that I use in this recipe is without gelatine, if your desserts are going to be refrigerated for more than 4 hours before serving, I recommend using little gelatine to help the cream to keep it’s stiffness. Orange, yellow kiwi and nectarine works beautifully together but also other fruits will pair nicely with the lemon cream.

As always questions, comments etc welcome. I’m excited to see what you make out of this recipe, so please don’t forget to tag me in Instagram xx

Fruity Millefeuille
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Servings Prep Time
4people 1hour
Cook Time
30minutes
Servings Prep Time
4people 1hour
Cook Time
30minutes
Fruity Millefeuille
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4people 1hour
Cook Time
30minutes
Servings Prep Time
4people 1hour
Cook Time
30minutes
Ingredients
  • Lemon Pastry Cream
  • 250 ml milk
  • 1 lemon juice and zest
  • 60 grams sugar divided
  • 60 grams egg yolks
  • 25 grams cornflour
  • Lemon Diplomat Cream
  • 300 grams lemon pastry cream
  • 200 grams heavy cream whipped
  • 1/4 tsp yellow food coloring gel optional
  • Pastry
  • 400 grams puff pastry
  • 40 grams sugar
  • Fruit Garnish
  • 1 Orange segmented
  • 1 yellow kiwi fruits peeled and sliced
  • 1 nectarine
  • 1 tbsp lemon juice
Servings: people
Units:
Instructions
  1. Place milk, half of the sugar, lemon juice and grated lemon zest in a sauce pan over medium heat and bring to boil.
  2. Meanwhile prepare a baking sheet by covering it with cling film, this is for cooling the cream once it's ready.
  3. In a mixing bowl combine yolks, remaining sugar and cornflour and whisk until incorporated.
  4. Once the milk mixture comes to boil, remove from heat and add a small amount to the yolks mixture while constantly whisking. Then continue slowly pouring the hot milk in until all incorporated.
  5. Pass it through a sieve back into sauce pan, discarding the grated lemon zest and any possibly lumps.
  6. Return to low heat and whisk throughly until the cream thickens.
  7. Remove from heat and scrape the cream over the prepared cling film and wrap it in, gently pushing to get rid off the air bubbles. Refrigerate.
  8. Preheat oven to 180ºC (350ºF) and a baking sheet with parchment paper
  9. Roll out the puff pastry on a lightly floured surface, to about 4mm (0.15inch) thick, sprinkle generous amount of sugar on top then place a parchment paper on top and with rolling pin push the sugar into to the pastry. Repeat for the other side of the dough.
  10. Cut out into 12 rectangular shaped pieces approximately 3cm x 9cm (1.2 x 3.5inch).
  11. Place on parchment paper over baking sheet and cover with another parchment paper and place another baking sheet on top. This is required to keep the pastry as flat as possible.
  12. Bake in preheated oven for 30 minutes, or until golden brown.
  13. While the pastry is cooling, whip the cream into soft peaks. In separate bowl whisk the lemon pastry cream to "open" it to it's creamy texture then fold the whipped cream in, starting with a third of the amount and gradually incorporating the rest.
  14. For colour effect paint some yellow stripes in the piping bag before filling with the cream. Use piping tip of your choice, I used Wilton round 10.
  15. Prepare fruits by segmenting orange, peeling and cutting the kiwi into slices and slicing nectarine. Dip the nectarine slices in lemon juice to avoid browning.
  16. Start assembling by pairing 3 rectangular shaped pastry pieces for each , then pipe cream over the first layer.
  17. Then top with second layer of pastry.
  18. repeat and place fruit pieces on top.
  19. Serve and enjoy!

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