60g egg yolks 30g sugar 20g cornflour 200g whole milk 200g double cream 1 tsp vanilla extract 100g water 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 paper2 - Attach the 3.5L bowl to the machine3 - Fit the splashguard and Whisk tool4 - Add the yolks, sugar, cornflour into the mixer bowl5 - Start the machine on speed 3, mix for 20 seconds6 - 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 tool42 - Add the cream into the mixer bowl43 - Start the machine on Max speed for 1 min 30 seconds44 - Transfer the pastry cream into the mixer bowl45 - Start the machine on speed 5 for 1 min46 - Add the remaining icing sugar, passionfruit pulp into the mixer bowl47 - 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.