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I can nearly pronounce millefeuille. It’s a basic French dessert, actually “a thousand layers” of pastry, custard and, on this case, pears and hazelnuts. It’s surprisingly simple to make the separate components forward and assemble simply earlier than you eat. For ease, I at all times use ready-made puff pastry; a dusting of icing sugar earlier than baking offers it a beautiful caramelised crunch, and every layer of wealthy, golden custard is sprinkled with praline and cooked pears. So good it’s value studying to pronounce.
Pear and praline millefeuille
Prep 30 min
Cool 2 hr
Prepare dinner 30 min
Makes 4
1 sheet ready-rolled puff pastry
1 tbsp icing sugar, plus extra to serve
For the custard
4 egg yolks
60g caster sugar
30g cornflour
320ml milk
1 tsp vanilla bean paste
100ml double cream
For the praline
60g hazelnuts
120g caster sugar
For the pear
1 ripe pear, peeled, cored and roughly chopped
2 tbsp caster sugar
¼ tsp floor ginger
A squeeze of lemon
For the custard, put the egg yolks, sugar and cornflour in a big bowl and whisk clean. Gently warmth the milk and vanilla in a saucepan till steaming however not boiling. Pour 1 / 4 of the recent milk onto the egg combine, whisk to mix, then slowly add the remainder of the milk, whisking repeatedly. Pour all the things again into the saucepan and warmth gently, stirring consistently, till the custard thickens. Spoon it right into a clear bowl and canopy the floor with clingfilm – this can stop a pores and skin forming. Cool to room temperature, then chill within the fridge for not less than two hours.
Put the pear, sugar, ginger and lemon juice in a small saucepan and cook dinner for six to eight minutes, till the pear has damaged down and softened, then cool.
Warmth the oven to 180C (160C fan)/350F/gasoline 4. Put the hazelnuts on a lined tray, toast for eight to 10 minutes, then take away and put aside. Soften the sugar in a small saucepan till a deep amber color. Fastidiously however rapidly, pour the recent sugar on high of the hazelnuts, ensuring as lots of them are lined as attainable, then go away to chill fully. Break the praline into items, then finely chop.
Unroll the puff pastry onto a lined oven tray. Mud with icing sugar and lay one other sheet of baking paper on high. Cowl with a second oven tray of the identical measurement, then bake for 20 minutes. Take away the highest tray and high sheet of baking paper, return to the oven and bake for eight to 10 minutes, till the pastry is effectively browned. Take away, go away to chill fully, then use a pointy, serrated knife to chop it into 12 even rectangles.
Once you’re able to assemble, frivolously whip the double cream. Loosen the chilled custard with a whisk, then fold within the cream.
Put one pastry rectangle on a plate, pipe a layer of custard on high, spoon some pear combination down the center and high with a sprinkling of praline. Lay one other pastry rectangle on high, repeat the custard piping, then high with a 3rd piece of pastry.
Repeat to make three extra millefeuilles, then mud all 4 parts generously with icing sugar and serve.
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