white chocolate cream mille-feuille

This week I have made a sweet treat for Valentine’s Day – a delicate mille-feuille of white chocolate cream and passion fruit. Mille-feuille translates from French as ‘thousand leaves’ and is traditionally made with puff pastry and crème pâtissière – the rising of the pastry giving the effect of a thousand layers or leaves.

I have made this with filo as it gives a crisp pastry that cracks satisfyingly and adds crunch to the cream filling. The addition of passion fruit is not merely to put a Valentine’s Day twist on the dish, their sharp tang is a perfect foil for the rich chocolate cream – a delicious dessert for the one you love. Enjoy.

Justin

 

Ingredients
The Method

serves 2

1 sheet filo pastry
50g butter, melted
30g caster sugar
200ml double cream
150g white chocolate
2 passion fruits
cocoa powder

1. Cut filo pastry into three equal lengths, brush first sheet with melted butter and sprinkle with some caster sugar. Place second layer of filo on top of first, sprinkle with sugar and repeat for third layer.
2. Cut pastry layers into six equal strips, and place on baking sheet.
3. Top with another baking sheet and bake at 170 degrees C. for 7 mins, check and return to oven if not golden and crisp.
4. Remove from oven and leave to cool on the tray. .
5. Whip cream, sit aside and melt chocolate in a bowl over simmering water.
6. Combine chocolate into whipped cream, then put into a piping bag.
7. Pipe a small line of cream mix onto plate and place one piece of filo on top (this is to stop the dessert sliding).
8. Pipe cream mix on to pastry, spoon over some passion fruit and place second later on top, repeat and finish with cream and passion fruit on top.
9. Dust with cocoa powder and serve immediately.