Apricot-basil millefeuille

Posted on 1 min read
combinaison surprenante des délicieux abricots du Valais et du basilic

The classic and delicious millefeuille with the surprising combination of delicious apricots from Valais and basil! Not to be missed under any circumstances!

Apricot-basil mille-feuilles
Apricot-basil millefeuille
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Rate this recipe!
Rezept drucken
Prep Time
2 hours
Prep Time
2 hours
Apricot-basil mille-feuilles
Apricot-basil millefeuille
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Prep Time
2 hours
Prep Time
2 hours
Ingredients
For the base
For the apricot sauce
For the custard cream
Servings:
Units:
Instructions
For the base
  1. Cut two squares of puff pastry.
  2. Place them on a baking sheet covered with baking parchment.
  3. Brush them with water and with icing sugar.
  4. Cover them with baking parchment and place a (heavy) dish on top.
  5. Bake in a preheated oven at 200C° for about 15-20 minutes.
  6. 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).
  7. Sprinkle them with icing sugar on one side only.
  8. Then cut them out with a serrated knife in a symmetrical pattern (rectangle here).
  9. Keep them aside for assembling the millefeuille.
For the apricot sauce
  1. Cut the apricots into quarters and put them in a pan with the sugar.
  2. Cook for 30 minutes over medium heat and then blend.
  3. Pour the sauce into a container and leave it to cool in the fridge for 1 hour.
For the custard cream
  1. In a saucepan, add the milk, sugar and vanilla and bring to a boil.
  2. In a bowl, whisk the yolks and cornflour together.
  3. Once the milk, sugar and vanilla mixture has come to the boil, pour it over the yolks and cornflour and whisk.
  4. 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.
  5. Remove from the heat and let it cool.
  6. Once lukewarm, add 30g of butter and blend (in a food processor if possible).
  7. Leave it in the fridge (for at least 1 hour).
  8. Once the custard cream is cold, heat the full cream with a bunch of basil.
  9. Bring it to a boil, then remove from the heat and let infuse for 10 minutes.
  10. Place in a container and allow to cool completely before whisking.
  11. Once the cream is whipped, add it to the custard.
  12. Place the mixture into a piping bag
Assembling the millefeuille
  1. Pipe the cream mixture on the puff pastry rectangles.
  2. Add the apricot sauce in between the cream mixture.
  3. Decorate the second layer with basil leaves et apricot pieces.
  4. Gently, add the pastry layer on top of the base.
  5. Enjoy!

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