Peach &  Raspberry Mille Feuille

Serves: 10

NOTE:The pastry can be made up to 1 day in advance, store in an airtight container, to refresh pop in the oven for 5 minutes. Ideally assemble the components just prior to serving.

TIP: use a bread knife to cut the stack, using a sawing action

INGREDIENTS

  • 1 x 375g pack Careme All Butter Puff Pastry, defrosted
  • 700m pure cream
  • 200g mascarpone
  • 2 tablespoons icing sugar
  • 1 teaspoon rose water (optional)
  • 3 to 4 medium sized Peach or White Nectarine
  • 200g raspberries
  • 1 tablespoon finely sliced mint
  • 2 tablespoons chopped pistachios (or flaked almonds) lightly toasted in oven for 5 minutes

METHOD

Click the +/- symbols or step heading to open or close the recipe steps

Step 1 - click here to display

Preheat oven to 200c fan-forced (220c non-fan). Line a large baking tray with baking paper.

Step 2 - click here to display

Lightly dust work surface and pastry with flour, roll pastry out to 30cm x 36cm.

Mango-&-Raspberry-Mille-Feuille_portrait-1

Step 3 - click here to display

Cut pastry in half so you have two pieces 30cm x 18cm.

Place on lined baking tray, cover the pastry with a second sheet of baking paper and place another tray on top to weigh it down.

Bake for 15 minutes at 200c fan-forced (220c non-fan), reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 15 minutes.

Remove top tray and baking paper and if the pastry looks a light golden colour return to oven for a further 5 to 10 minutes until golden brown.

Mango-&-Raspberry-Mille-Feuille_portrait-2

Mango-&-Raspberry-Mille-Feuille_portrait-4

 

Mango-&-Raspberry-Mille-Feuille_portrait-5

Mango-&-Raspberry-Mille-Feuille_portrait-7

Mango-&-Raspberry-Mille-Feuille_portrait-8

Step 4 - click here to display

Whip together the cream, mascarpone, icing sugar and rose water be careful not to over whip, whisk until it just holds and is still smooth.

Mango-&-Raspberry-Mille-Feuille_portrait-9

Step 5 - click here to display

Slice the Peaches into 1cm thick slices.

Mango-&-Raspberry-Mille-Feuille_portrait-10

Step 6 - click here to display

Place one piece of the pastry on a large serving plate. Top with a little under half of the cream, followed by the slices of nectarine, sprinkle over half the mint and spread a little extra cream on top of the nectarines followed by the second piece of pastry.

Mango-&-Raspberry-Mille-Feuille_portrait-12

Step 7 - click here to display

Spread remaining cream over the second piece of pastry, top with the raspberries, toasted pistachios and remaining mint, dust with icing sugar prior to serving.

Mango-&-Raspberry-Mille-Feuille_portrait-13

Mango-&-Raspberry-Mille-Feuille_portrait-16

Join us around our kitchen table’,
seasonally inspired recipes to your inbox.

[contact-form-7 404 "Not Found"]

Leave a Reply