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Fairy Mille-Feuille
Recipe by Daniel Lamble
This dessert draws from different fruity elements to make it a one of a kind.
- Steps
- Ingredients
Ingredients
Rough Puff
Fruit Loop Crème Diplomat
Mukhwas Caramel
To Garnish
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Steps
- Preheat oven to 200°C fan forced.
- For the Rough Puff, coarsely grate butter into a large bowl. Add flour and toss to combine and coat the butter.
- Add water in small amounts just until a rough shaggy dough forms. Wrap in plastic wrap and rest in the fridge for 10 minutes.
- Once rested, roll out dough until about 1 cm thick. Fold the corners of the dough in towards the centre, resembling an envelope. Wrap the dough again and place into the fridge to rest for 10 minutes.
- Roll out the dough to a thickness of 3mm and cut out 20 10cm x 5cm rectangles. Place onto 2 lined baking trays. Cover each with baking paper and a second baking tray of the same size.
- Bake in the oven for 20 minutes then remove the top baking tray and paper. Return to the oven and bake until golden brown, about 10-15 minutes. Remove from the oven and set aside to cool.
- For the Fruit Loop Crème Diplomat, place fruit loops and milk into a small saucepan over medium heat. Bring to a simmer then remove from the heat. Set aside to steep for 5 minutes.
- In the meantime, whisk eggs, sugar and flour together until pale.
- Strain the fruit loops through a sieve into a bowl. Whisk the infused milk into the egg mixture until fully combined. Return to the saucepan and stir continuously with a spatula over a medium heat until it thickens and large bubbles form. Remove from the heat and pass through a fine mesh strainer into a large baking tray. Place in the fridge until cooled.
- Transfer to the canister of a stick blender and process until smooth. Transfer to a large bowl.
- Whisk the cream until stiff peaks are formed. Fold through the milk mixture until combined. Finely chop the fruit loops and fold through the mixture. Transfer to a piping bag and reserve in the fridge.
- For the Mukhwas Caramel, place sugar and water into a saucepan over high heat. Cook until dark amber in colour.
- Add butter and whisk until incorporated. Whisk in the cream and set aside.
- Grind mukhwas to a fine powder. Set aside 1 tablespoon for garnish then add remainder to the caramel. Pour into a shallow baking tray and place into the fridge to chill. Transfer caramel to piping bag and set aside for assembly.
- To assemble, pipe dots of fruit loop crème patisserie on top each piece of puff pastry to cover, then fill in between the dots with lines of the mukhwas caramel. Assemble in stacks of 4 layers. Sprinkle with reserved mukhwas powder and garnish with pineapple sage flowers.
