Cherry Mille-Feuille
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
- 2 sheet frozen puff pastry, just thawed
- 300milliliter thickened cream
- 200milliliter milk
- 1/2 cup icing sugar, sifted (save some for dusting)
- 1/2teaspoons vanilla extract
- 200grams cherries, pitted
- 100grams instant vanilla pudding mix
- 1tablespoons lemon juice
- 1 egg yolk
- 1/4 cup caster sugar
Nutrition per serving
1660kJ / 399Cal
1660 Kilojoules or 399 Calories
19% of daily energy intake*
Protein
5.4grams
Fat
22.1grams
Carbs
43.0grams
Sugars
26.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Cut each pastry sheet into 8 rectangles, about 12cmx6cm in size. Transfer to prepared tray, brush with egg yolk and dust with sifted icing sugar. Bake for about 12 minutes or until puffed and golden. Set aside to cool.
Step 2 of 4
Meanwhile, combine cherries, caster sugar and lemon juice in a small saucepan. Stir until sugar has dissolved. Simmer for 1-2 minutes or until cherries are just soft. Remove cherries with a slotted spoon. Simmer liquid until it thickens and set the syrup aside to cool.
Step 3 of 4
Place cream, milk, pudding mix, vanilla and remaining icing sugar into a large bowl. Beat with electric beaters for 5 minutes until thick and creamy.
Step 4 of 4
Spread half of the pastry pieces with custard and arrange cherries on top. Drizzle with a little of the syrup. Finish with another pastry piece and dust well with extra icing sugar.
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