Egg free Mille Feuille

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

The Ingredients:

  • 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

The Method:

  1. Pre heat the oven to 200C/180C fan/gas 6
  2. 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?)
  3. 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.
  4. 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.
  5. Meanwhile whip the sugar, cream and vanilla to stiff peaks
  6. 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
  7. 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.
  8. 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.
  9. Sieve some icing sugar on top to serve
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