California Prune Mille Feuille
Makes: 14Prep Time: 45 minutesCook Time: 12-14 minutes
- 100g California Prune purée*
- 3 large egg yolks
- 65g caster sugar
- 30g cornflour (plus extra for dusting baking trays)
- 1tsp vanilla extract
- 300ml full fat milk
- 2 packs ready rolled puff pastry
- 250g mascarpone
- 14 large strawberries
- Icing sugar to dust
- Pre-heat the oven to 200°C and remove the pastry from the fridge.
To make the creme patisserie:
- In a bowl, whisk the egg yolks with the caster sugar until pale yellow and creamy.
- Sift in the cornflour and mix together.
- In a saucepan, bring the milk to the boil and remove from the heat.
- Pour about 1/4 of the milk over the egg mixture and beat together until smooth, then pour the mixture back into the saucepan.
- On a low heat whisk continuously until smooth and thickened slightly.
- Remove from the heat, stir in the vanilla and allow to cool, cover with cling film to stop a skin forming.
- Once the crème patissiere is cooled whisk in the mascarpone until smooth.
- Cover and refrigerate until ready to use.
To make the pastry:
- Dust 2 large baking trays with flour.
- Lay out the sheets of puff pastry and, using a pizza cutter, cut into 28 even rectangles.
- Place the pastry rectangles on the baking trays, prick all over with a fork and cook in the preheated oven for 12-14 minutes.
- Remove and allow to cool on a wire rack.
To assemble the mille feuille:
- Add a tablespoon of water to the California Prune purée to make it more easily spreadable.
- Once the pastry is cooled spread half of them with the prune purée, top with the crème patissiere then add another pastry rectangle.
- Spread a small amount of the crème patissiere on top and place sliced strawberries on top.
- Dust with icing sugar just before serving.
- To make California Prune Purée blend 100g California Prunes with 6 tbsp boiling water in a liquidiser until puréed to your desired consistency.