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    For The Love Of Food

    MILLE FEUILLE (Cheats)

    Dessert
    ​

    6 servings

    porsjoner

    50 minutes

    total tid
    Start matlaging

    Ingredienser

    375g Puff pastry / Rough Puff Pastry

    3 tbsp Icing Sugar

    300ml Cream

    200g Custard

    250g Strawberries

    125g Rasberries

    125g Blueberries

    Icing sugar for dusting

    Fremgangsmåte

    Preheat oven to 200°C. Line a baking tray with baking paper.

    Dust a clean workbench with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden.

    Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.

    Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.

    Spread the cream mixture over the cooled pastry and pile the berries on top.

    To serve, dust with icing sugar

    6 servings

    porsjoner

    50 minutes

    total tid
    Start matlaging

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    Ingredienser

    375g Puff pastry / Rough Puff Pastry

    3 tbsp Icing Sugar

    300ml Cream

    200g Custard

    250g Strawberries

    125g Rasberries

    125g Blueberries

    Icing sugar for dusting

    Fremgangsmåte

    1

    Preheat oven to 200°C. Line a baking tray with baking paper.

    2

    Dust a clean workbench with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden.

    3

    Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.

    4

    Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.

    5

    Spread the cream mixture over the cooled pastry and pile the berries on top.

    6

    To serve, dust with icing sugar