Chestnut cream mille-feuille with salted butter caramel
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Chestnut cream mille-feuille with salted butter caramel
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INGREDIENTS
400 g Puff pastry
30 g Icing sugar
500 ml Semi-skimmed milk
50 g Unsweetened 'crème de marrons'
1 whole Vanilla pod(s)
3 whole Whole egg(s)
300 g Caster sugar
50 g Plain flour
500 ml Double cream
50 g Salted butter
 

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DIRECTIONS
01
Preheat the oven to 200°C

02
Lay the puff pastry on to a lined baking tray and then cover with a sheet of baking parchment and a second tray

03
Transfer to the oven and cook for 20 minutes

04
Once cooked, cut the pastry into 18 rectangles of equal size

05
Sprinkle with icing sugar and then return to the oven for 3 to 4 minutes to caramelise the sugar

06
Set aside

07
For the crème pâtissière: place the milk and chestnut cream in a pan and bring to the boil

08
Split the vanilla pod in half and scrape out the seeds

09
Add the pod to the pan

10
In a bowl, beat together the eggs and the sugar before adding the vanilla seeds

11
Whisk vigorously and then add the flour followed by the hot chestnut milk

12
Return the mixture to the pan and bring to the boil

13
Cook for 3 minutes, stirring constantly

14
Pour the cream into a tray and cover with cling film, pressing the film down to remove any air

15
Chill for an hour

16
After 1 hour, stir the crème pâtissière until smooth

17
Whip the cream to soft peaks

18
Gently fold the cream into the crème pâtissière and transfer to a piping bag

19
For the caramel: in a pan, melt the sugar without stirring until you have a caramel

20
Add the butter and the cream to the pan, mix well and allow to cool

21
To assemble: pipe the chestnut cream on to 12 of the pastry rectangles

22
Layer the pastry sheets on top of each other and then top with a 3rd sheet of pastry

23
Serve with the caramel sauce.

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