Mille-feuille

True Love
8 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

400.00 g puff pastry
RUM FLAVOURED CUSTARD
1.00 vanilla — pod
500.00 ml milk
3.00 eggs — seperated
80.00 g castor sugar
40.00 g cornflour
25.00 ml rum
TOPPING
125.00 ml cream — fresh, whipped
45.00 ml chocolate — grated
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Method:

Pre-heat oven to 220 ºC. Grease a baking sheet.
1. Roll out pastry and cut across into 3 rectangles. Place pastry on a baking sheet, prick with fork. Sprinkle with icing sugar and bake for 15 minutes. Allow to cool completely.
2. Place one part of pastry on a serving plate, spread with half of the custard, cover with another pastry sheet and spread with remaining custard, place the last layer of pastry on top.
3. Cover mille-feuille with whipped cream and sprinkle with grated chocolate. Store in a cool place until needed.
4. To make custard Split vanilla pod, place it in a saucepan and pour in the milk. Bring to the boil. When milk has reached boiling point, remove from heat and take out vanilla pod.
5. In a bowl, beat egg yolk with castor sugar until white. Add cornflour, fold in lightly then gradually Mix in boiling vanilla-flavoured milk, whisking all the time.
6. Pour mixture into a saucepan, then add rum. Now cook over gentle heat for 1 minute, stirring vigorously.
7. Transfer custard into bowl and leave to cool.
Serves 6-8



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