Inverted Puff Pastry
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Mille Feuille of Summer Fruits Inverted Puff Pastry
Galton Blackiston
26th June 2024
Mille Feuille of Summer Fruits Inverted Puff Pastry
120 min
Galton Blackiston's favourite recipe of Morston Hall
Ingredients
Beurrage:
- 420g butter
- 165g plain bread flour
Pastry:
- 160ml water (chilled)
- 12g salt
- 4g white wine vinegar
- Good pinch sugar
- 400g strong plain flour
- 125g soft butter
Mille Feuille of Summer Fruits
- 350g puff pastry
- Fig leaf ice cream
- 250g raspberries
- 250g strawberries
- 1pint Crème Diplomat
For Crème Diplomat:
- 500ml milk
- 6 egg yolks
- 45g cornflour
- 150g caster sugar
- 3 vanilla pods, scraped
Method
Inverted Puff Pastry (Beurrage)
Mix together then roll in between two sheets of greaseproof into a square or rectangle about 10 x 10 inches is good.
Inverted Puff Pastry (Pastry)
Begin by placing the flour, salt, sugar and butter in a mixer and using the beater attachment, slowly mix together. Net in a jug mix the water and vinegar together and then add this to the flour slowly until it comes together.
Take out and knead for a min
Mille Feuille of Summer Fruits
Pre-heat over to 200c/400f/gas 6
Roll the puff pastry out to the thickness of 4mm.
Place on a baking sheet, dust with dextrose or icing sugar, chill then take out and place in a pre-heated oven to bake. Maybe place a tray on the shelf above to make sure
For Crème Diplomat:
Heat the milk with the split vanilla pods. In a separate bowl mix the egg yolk, cornflour, and sugar together. Then once the milk has reached a boil take off and add to the eggs, whisking continuously.
Return to the pan and stir until thickened, make sure
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