Spiced plum mille feuille with chantilly cream and caramel sauce
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Spiced plum mille feuille with chantilly cream and caramel sauce
Dessert recipes
French recipes




6

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INGREDIENTS
12 whole Plum(s)
200 g Caster sugar
100 ml Red wine
1 whole Star anise
1 whole Cinnamon stick(s)
3 whole Green cardamon pods
2 whole Clove(s)
1 whole Orange(s)
110 g Icing sugar
350 ml Double cream
1 whole Vanilla pod(s)
1 whole Puff pastry sheet(s)
10 g Unsalted butter
2 pinch(es) fleur de sel
 

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DIRECTIONS
01
To cook the plums : Halve the plums and remove the stones

02
Cut each half into 3 pieces

03
Zest the orange

04
In a sauce pan heat the sugar until you have a caramel

05
Add the plums with the spices and the orange zest

06
Coat the plums with the caramel and then add the wine to the pan

07
Allow to simmer for 3 or 4 minutes until the plums are soft but still intact

08
Drain off the liquid and then reduce this liquid to a syrup

09
For the cream : Scrape the seeds from the vanilla pod and place in a bowl with the double cream

10
Whisk until thick and then add the icing sugar

11
Put the cream into a piping bag

12
For the pastry : Preheat the oven to 180'C

13
Cut the puff pastry into rectangles (5cm x 2cm)

14
Allow 3 per person

15
Bake the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat

16
When golden brown allow to cool and then dust with icing sugar

17
For the sauce : Add the caster sugar to a stainless steel pan and melt, without stirring, to form a caramel

18
Once you have you have a dark caramel, add the butter, salt and then gradually add the cream.To asssemble the dish : Cover the bottom layer of pastry with plums and then place another layer of pastry on top

19
Pipe on the crème chantilly and then place the final layer of puffed pastry on top

20
Dust with icing sugar and serve with a drizzle of the salted butter caramel sauce.

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