RECIPE
Cheat ’ s Summer Berry Millefeuille
Lisa Faulkner
This is a very quick and easy version of a millefeuille , made using a cheat ’ s crème diplomat . It works well with any fruit and is a great summer centrepiece .
SERVES 1
INGREDIENTS :
• 300g fresh raspberries
• 300g fresh strawberries , chopped
• 1 tbsp caster sugar
• 500g block of puff pastry
• 1 egg , beaten
• Icing sugar , for dusting
FOR THE ‘ CRÈME DIPLOMAT ’:
• 400ml tinned custard
• 400ml double cream
AS SEEN ON BIG KITCHEN
1 Heat the oven to 190 ° C / 170 ° C fan / gas mark 5 . Put the raspberries , strawberries , and caster sugar into a large bowl and set aside for at least 30 minutes . Line two baking sheets with baking parchment . 2 Cut the pastry block in half to make two rectangles , then transfer to the baking sheets . Brush with beaten egg and bake for 25 minutes . Once cooked , dust with icing sugar and leave to cool . 3 Meanwhile , put the custard into a large bowl . Whip the double cream to soft peaks , then fold it through the custard . Set aside . 4 Cut each cooked pastry rectangle in half horizontally , so that you have four crispy layers of puff pastry . Place one on a serving plate or board , spoon over onethird of the custard , and sprinkle one-third of the berries on top . Repeat . Top with the prettiest pastry layer and serve . goodfoodshow . com 121