|Serves: 5 people||Course: Desserts||Total time (min.): 180|
60g egg yolks
200g whole milk
200g double cream
1 tsp vanilla extract
200g plain flour
½ tsp salt
15g unsalted butter (melted)
150g unsalted butter (chilled)
200g double cream
50g icing sugar (sieved)
30g passion fruit pulp (sieved)
Fresh raspberries (as needed)
Mango slices (as needed)
Raspberry coulis (as needed)
1 - Line two baking trays with greaseproof paper
2 - Attach the 3.5L bowl to the machine
3 - Fit the splashguard and Whisk tool
4 - Add the yolks, sugar, cornflour into the mixer bowl
5 - Start the machine on speed 3, mix for 20 seconds
6 - Scrape the sides of the bowl.
7 - Start the machine on speed 3 increase to Max speed, mix for 2 minutes until pale.
8 - Start the machine on speed 3, gradually add the remaining milk, cream, vanilla whilst mixing for 30 seconds until combined.
9 - Transfer the mixture into a medium saucepan, place over a medium heat, stirring constantly until thickened.
10 - Strain the mixture through a sieve into a medium mixing bowl.
11 - Cover the surface of the pastry cream with cling film and refrigerate until completely cool.
12 - Attach the 5L bowl to the machine and fit the Spiral Dough Tool. (*may require Kbeater instead)
13 - Add the water, flour, salt, 15g butter into the Mixer bowl.
14 - Mix on speed 2 for 5 minutes.
15 - Remove the pastry from the Mixer bowl and wrap in plastic wrap.
16 - Chill in the fridge for 30 minutes.
17 - Line a worksurface with parchment paper.
18 - Add 150g butter to the parchment paper.
19 - Place another piece of parchment paper on top.
20 - Using a rolling pin, gently flatten the butter into a rectangular shape.
21 - Transfer the pastry from the fridge to a lightly floured worksurface.
22 - Roll out the pastry into a square shape.
23 - Place the butter into the centre of the pastry.
24 - Fold the edges of the pastry over to enclose the butter fully and tightly pinch the seams to seal.
25 - Roll out the pastry until about 3 – 5 mm thick.
26 - Fold the bottom edge just over the centre and fold the top down to cover the first fold.
27 - Turn the dough 45º and immediately repeat the rolling and folding action.
28 - Wrap in plastic wrap.
29 - Chill in the fridge for 30 minutes.
30 - Repeat the folding and chilling process twice more.
31 - Pre heat the oven to 200ºC.
32 - Transfer the pastry from the fridge to a lightly floured worksurface.
33 - Roll out the pastry into a long rectangle with a thickness of 2 mm.
34 - With a sharp knife, cut the dough into three equally sized pieces.
35 - Transfer the dough to the prepared baking trays and pierce the dough all over with a fork.
36 - Cover the dough with another sheet of greaseproof paper and place a baking pan on top- this weight will prevent the pastry puffing too much, helping to give uniform pastry layers for the finished mille-feuille.
37 - Bake the weighed-down dough, in batches if necessary, for about 25 minutes or until the dough is deep golden brown.
38 - The weights and the top layer of parchment paper pan can be removed for the last 5 minutes of baking or so to help crisp up the dough.
39 - Transfer the baked pastry layers onto cooling racks to cool completely.
40 - Remove the pastry cream from the fridge.
41 - Clean and retrieve the 5L bowl, fit the Whisk tool
42 - Add the cream into the mixer bowl
43 - Start the machine on Max speed for 1 min 30 seconds
44 - Transfer the pastry cream into the mixer bowl
45 - Start the machine on speed 5 for 1 min
46 - Add the remaining icing sugar, passionfruit pulp into the mixer bowl
47 - Start the machine on speed 3, increase to speed 5 for 1 minute 20 seconds, or until firm peaks. (*thick enough to pipe and hold its shape)
48 - Transfer the mixture to a piping bag.
49 - Make a rectangular template measuring 2x4 inches.
50 - Use the template and a sharp knife to cut 5 equal rectangles of pastry from each pastry layer.
51 - To assemble each individual mille-feuille:
52 - Take 3 of the pastry rectangles.
53 - Add thinly sliced mango on top of 2 of the layers.
54 - Pipe the cream filling on top of all 3 layers.
55 - Stack the three layers on top of each other.
56 - Finish with mango, raspberries and raspberry coulis.
57 - Repeat this process for the remaining mille-feuille.
58 - Refrigerate until ready to serve.
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