Berry Matcha Mille-Feuille – Recipe
I reached the 1,000 follower milestone on Instagram, just before 2018! I've been on it for a few years, but I wasn't very active on it in the beginning. Soon I began posting my weekly recipes, and before I knew it I was one of those people documenting everything I ate (and proud). 1,000 followers calls for a mille-something: so I decided to create a matcha version (naturally) of the French mille-feuille layered puff pastry dessert.
I made my own chocolate decorations, but this was just pure self-indulgence. You can skip the whole tempering stress and just buy your own.
Ready? Let's go.
Ingredients for Crème Pâtissière:
3 tbsp cornflour
1 tbsp matcha
100g caster sugar
1 tsp vanilla extract
Pinch of salt
2 eggs
250ml milk
40g unsalted butter
Ingredients for Pastry Layers:
Ready-rolled puff pastry
1 tbsp caster sugar
Other Ingredients:
200ml double cream, whipped
Raspberries
Blueberries
Chocolate decorations (optional)
Method:
1. To make the crème pâtissière, sift the flour and matcha into a heatproof bowl, and whisk in the sugar, eggs, vanilla and salt. Bring the milk to a boil in a saucepan, and pour over the egg mixture, whisking well with a balloon whisk to temper the eggs (make sure you keep mixing as you pour to avoid scrambling the eggs).
2. Pour everything back into the saucepan and cook over a medium heat until it becomes a thick custard, stirring constantly. Cook while stirring for a further two to three minutes to ensure the flour is fully cooked, and pour into a bowl to cool completely. While it's still hot, place some cling film over the top, making contact with the pastry cream, to stop a skin from forming as it cools.
3. Preheat the oven to 200°C. Lay the pastry sheet on a baking tray lined with nonstick baking parchment, and prick all over with a fork. Sprinkle with the caster sugar, cover with another sheet of caster sugar, and cover that with another baking tray to weight it down (add baking beans to weigh the top tray down if needed). Bake for 20 minutes or until golden, remove the top pan and top sheet of parchment and leave to cool completely.
4. Gently cut the edges of pastry to straighten them out, then into nine even rectangles. Arrange six raspberries on one layer of pastry, and pipe the matcha pastry cream in between. Pop another pastry layer on top, repeat with blueberries, and finish with a final pastry layer.
5. Pipe the cream on top, and decorate with more berries and chocolate before serving.
Enjoy, have fun, and have a happy New Year!
I made my own chocolate decorations, but this was just pure self-indulgence. You can skip the whole tempering stress and just buy your own.
Ready? Let's go.
Ingredients for Crème Pâtissière:
3 tbsp cornflour
1 tbsp matcha
100g caster sugar
1 tsp vanilla extract
Pinch of salt
2 eggs
250ml milk
40g unsalted butter
Ingredients for Pastry Layers:
Ready-rolled puff pastry
1 tbsp caster sugar
Other Ingredients:
200ml double cream, whipped
Raspberries
Blueberries
Chocolate decorations (optional)
Method:
1. To make the crème pâtissière, sift the flour and matcha into a heatproof bowl, and whisk in the sugar, eggs, vanilla and salt. Bring the milk to a boil in a saucepan, and pour over the egg mixture, whisking well with a balloon whisk to temper the eggs (make sure you keep mixing as you pour to avoid scrambling the eggs).
2. Pour everything back into the saucepan and cook over a medium heat until it becomes a thick custard, stirring constantly. Cook while stirring for a further two to three minutes to ensure the flour is fully cooked, and pour into a bowl to cool completely. While it's still hot, place some cling film over the top, making contact with the pastry cream, to stop a skin from forming as it cools.
3. Preheat the oven to 200°C. Lay the pastry sheet on a baking tray lined with nonstick baking parchment, and prick all over with a fork. Sprinkle with the caster sugar, cover with another sheet of caster sugar, and cover that with another baking tray to weight it down (add baking beans to weigh the top tray down if needed). Bake for 20 minutes or until golden, remove the top pan and top sheet of parchment and leave to cool completely.
4. Gently cut the edges of pastry to straighten them out, then into nine even rectangles. Arrange six raspberries on one layer of pastry, and pipe the matcha pastry cream in between. Pop another pastry layer on top, repeat with blueberries, and finish with a final pastry layer.
5. Pipe the cream on top, and decorate with more berries and chocolate before serving.
Enjoy, have fun, and have a happy New Year!
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