Mille-Feuille With White Choc. Yoghurt Cream
For cream: Sprinkle gelatin over water and allow to bloomFor cream: Sprinkle gelatin over water and allow to bloom
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Rub sugar with lemon zest to infuseRub sugar with lemon zest to infuse
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Add to pan along with the cream, heat and stir to dissolveAdd to pan along with the cream, heat and stir to dissolve
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Add the white chocolate and the bloomed gelatin to the cream and stir until melted and dissolvedAdd the white chocolate and the bloomed gelatin to the cream and stir until melted and dissolved
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Once dissolved remove from heatOnce dissolved remove from heat
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Stir in the yoghurt until smoothStir in the yoghurt until smooth
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Transfer to a bowlTransfer to a bowl
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Cover in plastic wrap and then refrigerate until setCover in plastic wrap and then refrigerate until set
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Place puff pastry on floured surfacePlace puff pastry on floured surface
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Roll out a little to the size of a sheetpanRoll out a little to the size of a sheetpan
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Trim to get straight edgesTrim to get straight edges
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Cut right down the middleCut right down the middle
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mark your cuts to create 2x4 rectangles then slicemark your cuts to create 2x4 rectangles then slice
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Transfer to sheetpanTransfer to sheetpan
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Prick the puff pastry all over with a forkPrick the puff pastry all over with a fork
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Place a piece of parchment paper over it then a sheet pan and bake 15 minPlace a piece of parchment paper over it then a sheet pan and bake 15 min
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Remove the sheetpan & the parchment from over the puff pasty & bake another couple min until goldenRemove the sheetpan & the parchment from over the puff pasty & bake another couple min until golden
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Allow to cool completelyAllow to cool completely
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Pipe cream onto puff pastry into swirls or dotsPipe cream onto puff pastry into swirls or dots
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Repeat with two more layers of puff pastryRepeat with two more layers of puff pastry
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Then top with berries and dust with powdered sugar and serveThen top with berries and dust with powdered sugar and serve
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And enjoy! Recipe linkedAnd enjoy! Recipe linked
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