The classic and delicious millefeuille with the surprising combination of delicious apricots from Valais and basil! Not to be missed under any circumstances!
Ingredients
For the base
- 200 g puff pastry
- 50 g icing sugar
- water
For the custard cream
- 3 egg yolks or plant-based alternative of your choice
- 25 g cornflour
- 1 tsp Bourbon vanilla
- 250 ml whole milk or plant-based alternative of your choice
- 40 g sugar
- 30 g Butter or plant-based alternative of your choice
- 150 ml full cream or plant-based alternative of your choice
- 1 bunch basil
Servings:
Units:
Instructions
For the base
- Cut two squares of puff pastry.
- Place them on a baking sheet covered with baking parchment.
- Brush them with water and with icing sugar.
- Cover them with baking parchment and place a (heavy) dish on top.
- Bake in a preheated oven at 200C° for about 15-20 minutes.
- When the squares have turned into a nice golden color, take them out of the oven and let them cool on a rack (be careful not to break them).
- Sprinkle them with icing sugar on one side only.
- Then cut them out with a serrated knife in a symmetrical pattern (rectangle here).
- Keep them aside for assembling the millefeuille.
For the apricot sauce
- Cut the apricots into quarters and put them in a pan with the sugar.
- Cook for 30 minutes over medium heat and then blend.
- Pour the sauce into a container and leave it to cool in the fridge for 1 hour.
For the custard cream
- In a saucepan, add the milk, sugar and vanilla and bring to a boil.
- In a bowl, whisk the yolks and cornflour together.
- Once the milk, sugar and vanilla mixture has come to the boil, pour it over the yolks and cornflour and whisk.
- Add this mixture back to the pan and bring to a boil while whisking (to avoid lumps). The cream will be ready when it has thickened.
- Remove from the heat and let it cool.
- Once lukewarm, add 30g of butter and blend (in a food processor if possible).
- Leave it in the fridge (for at least 1 hour).
- Once the custard cream is cold, heat the full cream with a bunch of basil.
- Bring it to a boil, then remove from the heat and let infuse for 10 minutes.
- Place in a container and allow to cool completely before whisking.
- Once the cream is whipped, add it to the custard.
- Place the mixture into a piping bag
Assembling the millefeuille
- Pipe the cream mixture on the puff pastry rectangles.
- Add the apricot sauce in between the cream mixture.
- Decorate the second layer with basil leaves et apricot pieces.
- Gently, add the pastry layer on top of the base.
- Enjoy!
What do you think?