Mille feuille is a French pastry which a lot of people in the UK call a cream slice or custard slice (for those with custard instead of cream), I’ve always looked in patisserie’s and wished I could buy one, but you can guarantee they either use egg in the cream or glaze them with egg or just generally have eggs laying around the bakery! I need to master the neat edges, but for a first try they turned out pretty well!
Cooking time: approx 25 minutes
Preparation time: 25 minutes
Makes 10-12 depending on the size you cut the pastry
- 350g puff pastry – rolled to approx 2-3mm thick (if you can buy the ready rolled puff pastry it is so much easier)
- 300ml double cream
- Seeds from 1 vanilla pod
- 1tbsp Sugar
- Approx. 12 tsp Jam (smooth jam works best)
- Icing sugar to serve
- Pre heat the oven to 200C/180C fan/gas 6
- Place the whole rolled sheet of pastry between 2 pieces of baking paper and place on a baking tray. You need to stop the puff pastry from rising, so place another baking tray on top and something heavy on top of that (I placed a casserole dish on top), so that the pastry is sat between 2 pieces of grease proof paper, 2 baking trays and is topped with a casserole dish. (I can add a photo of what I mean if that is confusing?)
- Place the tray in the oven and cook for 20-25 minutes (I check it after 20 minutes, sometimes it may need turning if one side if looking brown.
- Remove from the oven and take the casserole dish and top baking tray off and allow to cool, the pastry should look a nice golden colour.
- Meanwhile whip the sugar, cream and vanilla to stiff peaks
- Cut the pastry in to equal rectangles, you need 3 rectangles to make each slice. I used a ruler to see how many 3 x rectangles I could get out of the pastry once it was cooked – my mini cream slices measured 7cm x 3cm
- Add a layer of jam to 2 out of the 3 rectangles and then add the cream on top of the jam. You can either pipe your cream on to the jam or you can use a pallet knife to smooth the edges once assembled.
- Assemble the slice by placing one jam & cream topped pastry rectangle on top of the other jam & cream topped rectangle and then place the top pastry rectangle on top. Smooth the cream with a pallet knife if needed.
- Sieve some icing sugar on top to serve