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Welcome back to the channel and the second episode in the puff pastry series where today we will be putting a twist on a Black Forest Gateaux by making an alternative with a Black Forest Mille-Feuille.
If you are new around here and want to improve your cooking and baking skills then start by subscribing to never miss a future episode.
For the dish we will be using the classic puff pastry, you can find the recipe for the pastry in episode one of the series.
The first stage is to roll out 450g of the puff pastry 3mm thick and cut out 12 circles, you’ll see I cut 13 to make it a bakers dozen. Classically a Mille-Feuille should be rectangular in shape but I’ve kept it circular to keep it more in line with a Gateaux
Place onto a baking tray and then place a heavy non stick baking tray over the top of the discs and bake in a pre-heated oven at 165oC for 25 minutes before removing and transferring to a cooling rack. You should be able to see the laminations in the puff pastry when you look at the side of each disc.
The next stage is to prepare the fillings, in place of the chocolate sponge I have made a chocolate crème patissiere. Heat the milk on the stove and while heating mix the yolks and sugar before adding the flour and cocoa powder, when the milk is hot add the milk to the mixture half at a time and then whisk well before transferring to a clean non stick pan. Cook out on the stove, stirring constantly until the mixture boils and then transfer to a suitable container to chill, place a sheet of greaseproof paper over the top during cooling to prevent a skin from forming and when cool refrigerate overnight.
For the cherries I have made a cherry jam, a rough guide is equal quantities of cherries to jam sugar boiled until it reaches a minimum of 105oc for a few minutes before putting into a jar to cool. You could use a store bought jam, I simply made the jam for myself as I was given the cherries from a friends garden.
In place of Kirsch I have used a cherry brandy, mix 250g of the chilled chocolate crème patissiere with 30ml of cherry brandy and place into a piping bag ready for use.
For the cream, take 250ml of double cream, 25ml of cherry brandy and 45g of icing sugar and whisk into a stiff peak, transfer to a piping bag with a star nozzle.
Take a few dessert spoons of cherry jam and put in a piping bag ready to use.
For the assembly, lay out the puff pastry discs and pipe peaks of the crème patissiere onto the base, followed by a thin layer of the jam and then gently pipe the cream in peaks on the top, trying to keep as neat as possible, you’ll see I did have slight difficulties as I shot the process on an extremely hot and humid day.
The final stage is to arrange the discs into stacks of 3 before garnishing with a little grated chocolate and a whole fresh cherry.
Thanks for watching, if you do decide to have a go at making your own Mille-Feuille consider sharing your efforts on social media and tagging one of my social media pages and be sure to like, share and subscribe to the channel to see more exiting dishes in the puff pastry series.
Music Credit: Bensound.com
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Please watch: “Heart Shaped Valentines Shortbread Cookies / DIY Valentines Gift Ideas”
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