Mille-Feuille With White Choc. Yoghurt Cream
For cream: Sprinkle gelatin over water and allow to bloom
1
Rub sugar with lemon zest to infuse
2
Add to pan along with the cream, heat and stir to dissolve
3
Add the white chocolate and the bloomed gelatin to the cream and stir until melted and dissolved
4
Once dissolved remove from heat
5
Stir in the yoghurt until smooth
6
Transfer to a bowl
7
Cover in plastic wrap and then refrigerate until set
8
Place puff pastry on floured surface
9
Roll out a little to the size of a sheetpan
10
Trim to get straight edges
11
Cut right down the middle
12
mark your cuts to create 2x4 rectangles then slice
13
Transfer to sheetpan
14
Prick the puff pastry all over with a fork
15
Place a piece of parchment paper over it then a sheet pan and bake 15 min
16
Remove the sheetpan & the parchment from over the puff pasty & bake another couple min until golden
17
Allow to cool completely
18
Pipe cream onto puff pastry into swirls or dots
19
Repeat with two more layers of puff pastry
20
Then top with berries and dust with powdered sugar and serve
21
And enjoy! Recipe linked
22
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.