Monday, August 22, 2011

a thousand leaves.

I've always adored the flaky and ethereal quality of puff pastry and wanted to make a millefeuille. But to rush off to the supermarket and buy ready made pastry would be cheating, no? So I decided to make my own. There is something infinitely satisfying about making puff pastry.. and seeing all the beautiful layers rise like magic in the oven.

For the creme patisserie, I used Michel Roux's recipe but made a few substitutes replacing part of the milk with double cream for a richer taste. You definitely do not want to use low fat milk to make pastry cream!

The completed millefeuille. Now this can come out from some chi-chi patisserie. Even Mum who isn't a big fan of desserts gobbled this right up.

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