The classic French pastry is notoriously tricky to perfect, but this version is far easier to master, and just as delicious.
For the pastry:
- 380g all butter shop bought puff pastry
- 45g sifted icing sugar plus a little extra for serving
- 200ml shop bought lemon curd
- Selection of berries or fruit, lemon zest, chopped toasted hazelnuts for finishing
For the white chocolate cream:
- 300 ml full fat milk
- 1 teaspoon vanilla extract
- 3 egg yolks
- 50g caster sugar
- 2 tablespoons plain flour - sifted
- 2 tablespoons cornflour - sifted
- Pinch of salt
- 100 g white chocolate finely chopped
For the berry compote:
- 500g mixed berries of your choice
- 1 tbsp brown sugar
- Splash fresh orange juice plus 1 strip of zest
To make the white chocolate cream:
- Heat the milk and vanilla in a medium saucepan until just before boiling point.
- Whisk together the egg yolks, sugar, flours and pinch of salt. Pour the warm milk mix into the egg mixture whilst continuously whisking. Transfer back to the saucepan and over a gentle heat allow to cook and thicken, whisking continuously to cook out the flour.
- Remove it from the heat and beat in the chopped white chocolate. Stir until the chocolate has melted and then pass the mixture through a sieve.
- Place in a bowl and put a piece of cling film directly on top of the mixture. Place in the fridge and allow to cool completely.
To make the berry compote:
- Add the berries to a pot. Sprinkle the sugar over the top and add the orange juice and zest.
- Bring the whole pot to a simmer and then turn down the heat to low. Simmer for about 10 minutes until the berries slightly soften.
- Remove from the heat and transfer to a bowl or container and allow to cool completely.
To make the pastry and assemble:
- Preheat oven to 190°C. Line a baking tray with baking paper.
- Dust a clean workbench with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Cut lengthways down the middle.
- Using a fork punch holes in one of the sheets and lightly score the other with the back of a knife to make a cross cross design.
- Transfer to the lined baking tray, dust the scored piece with caster sugar and bake for 19-20 minutes or until the surface is golden and risen. Cool slightly on the tray, then transfer to a wire rack to cool completely.
- To assemble the mille feuille, layer the pastry rectangle that you punched with the fork with the white chocolate cream. Drizzle with the lemon curd and berry compote.
- Garnish with the berries, lemon zest and nuts. Place the scored lid on top. Dust with icing sugar and serve on a platter.