Homemade 'Mille-Feuille' Puff Pastry
with pastry cream, blueberry jam & chocolate | 12 pieces
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 roll(s)
Puff pastry
(Contains Tarwe May be present Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains Melk (inclusief lactose))
50 g
Cream cheese
(Contains Melk (inclusief lactose))
75 g
Blueberry jam
(May be present Pinda's, Noten)
200 g
Powdered sugar
(May be present Melk (inclusief lactose), Ei, Soja, Gluten, Noten)
100 g
Chocolate chips
(Contains Melk (inclusief lactose), Soja May be present Gluten, Noten, Pinda's, Sesamzaad)
Nutrition Values
Utensils
Cooking Steps
- Add the heavy cream and 100g of powdered sugar to a mixing bowl.
- Use a handheld mixer to whip the cream into stiff peaks.
- Mix in the cream cheese and blueberry jam.
- Transfer to the refrigerator and let it set for at least 30 minutes.
- Preheat the oven to 180°C.
- Roll out the puff pastry and transfer to a parchment-lined baking sheet. Prick the dough all over with a fork.
- Cover the puff pastry with more parchment and another baking sheet, then transfer to the oven (see Tip).
- Bake in the oven for 10 - 15 minutes.
Tip: the baking sheet on top of the pastry will prevent it from puffing up too much in the oven.
- Add 100g of powdered sugar and water to a bowl and mix until it becomes icing.
- Boil a shallow layer of water in a saucepan and place a heat-resistant bowl on top, ensuring it does not touch the water. Add the chocolate chips to the bowl and allow them to melt, stirring regularly.
- Use a sharp knife to halve the puff pastry lengthways, then slice both halves into eight pieces.
- Spread the pastry cream onto eight puff pastry pieces.
- Spread the icing onto the other eight puff pastry pieces.
- Place the pieces with icing on top of the pastry cream.
- Drizzle the chocolate over the icing and serve the mille-feuilles.