Custard Mille Feuille
7 ingredients
4 steps
Ingredients
- 9 oz strawberries, hulled, quartered
- 4 oz raspberries
- 1 tbsp powdered sugar, sifted, plus extra for dusting
- 1 tbsp Grand Marnier
- 1 sheet frozen puff pastry, thawed
- 1 1/4 cups heavy cream, whipped
- 2/3 cup thick vanilla custard
Directions
-
1Preheat oven to 425°F. Line 2 baking trays with parchment paper.
-
2In a bowl, combine berries, powdered sugar and liqueur. Set aside.
-
3Place puff pastry on 1 lined baking tray. Place a sheet of baking paper on top of pastry then top with second tray to weigh down. Bake for 15-20 mins, until golden. Let cool and trim edges. Cut in half to form 2 equal-sized rectangles.
-
4Fold whipped cream through custard. Spread 1/2 over cooled pastry followed by 1/2 the berry mixture. Repeat layers. Dust with powdered sugar. Serve immediately.
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