puff pastry made with 225 g plain flour or 375 g frozen puff pastry, thawed
1 egg white
caster sugar
1 egg white
caster sugar
Filling:
175 g full fat soft cheese
75 g caster sugar
150 ml double cream
3 x 15ml spoons raspberry jam
75 g caster sugar
150 ml double cream
3 x 15ml spoons raspberry jam
Topping:
100 g icing sugar, sifted
50 g plain chocolate
50 g plain chocolate
method
1. Oven: 200°C, 400°F, Gas Mark 6
2. Roll out the pastry quite thinly and cut into two strips, each 20 by 7.5 cm/8 by 3 inches. Place on greased baking sheets and prick at regular intervals.
3. Whisk the egg white lightly and brush over the dough strips. Sprinkle with caster sugar and leave to rest for 30 minutes.
4. Bake in a preheated oven for about 20 minutes or until lightly golden and well risen. Allow to cool.
5. Soften the cheese in a mixing bowl. Beat in the caster sugar.
6. Lightly whip the cream and fold into the cheese mixture.
7. Spread one baked pastry strip with the raspberry jam and top with the cream cheese mixture.
8. Place the second pastry strip on top. Mix the icing sugar with a little hot water to give a thin coating icing.
9. Melt the chocolate in a heatproof bowl over a saucepan of hot water.
10. Spread the icing evenly over the mille feuilles and pipe thin parallel lines of chocolate on the icing.
11. Drag at regular intervals with the tip of a knife to give a feathered effect. Allow to set.
2. Roll out the pastry quite thinly and cut into two strips, each 20 by 7.5 cm/8 by 3 inches. Place on greased baking sheets and prick at regular intervals.
3. Whisk the egg white lightly and brush over the dough strips. Sprinkle with caster sugar and leave to rest for 30 minutes.
4. Bake in a preheated oven for about 20 minutes or until lightly golden and well risen. Allow to cool.
5. Soften the cheese in a mixing bowl. Beat in the caster sugar.
6. Lightly whip the cream and fold into the cheese mixture.
7. Spread one baked pastry strip with the raspberry jam and top with the cream cheese mixture.
8. Place the second pastry strip on top. Mix the icing sugar with a little hot water to give a thin coating icing.
9. Melt the chocolate in a heatproof bowl over a saucepan of hot water.
10. Spread the icing evenly over the mille feuilles and pipe thin parallel lines of chocolate on the icing.
11. Drag at regular intervals with the tip of a knife to give a feathered effect. Allow to set.
serving amount
serves 6 - 8
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