Mini Mille Feuille with Peaches & Cream
I was busy in the kitchen rolling some puff pastry when my hubby asked what would I be making. I showed him the recipe paper and he went like, "How do you even pronounce this word?" Hahaha. Actually, I also didn't know.
Wikipedia explains what mille feuille is. It's a French pastry dessert - dainty, pretty, creamy.
I didn't want to make full-sized mille-feuille because both hubby and I didn't fancy dessert smothered in cream, be it buttercream (yucks), pastry cream or custard cream. So when I stumbled upon this recipe called Mini Mille Feuille, I thought of giving it a go.
Oh, by the way, these were made to join the latest bake-along event! Yay!
Recipe adapted from here.
Frozen puff pastry, thawed
1 egg yolk
2 teaspoon demerara sugar
1/2 cup thickened cream, whipped with 1 tablespoon molasses sugar
2 canned peaches, drained and cut into 14 slices
1. Preheat oven to 200°C. Line a baking tray with baking sheet.
2. Roll the pastry sheet as per instructions on packaging. Cut into 28 small rectangles. Arrange on prepared tray. Brush with egg yolk.
3. Sprinkle 14 of the pastry rectangles with demerara sugar. Bake for 10-15 minutes until golden and puffed. Flatten slightly using a spatula. Cool on trays.
4. Spread cream over plain rectangles. Top with a slice of peach and remaining sugared pastry. Eat immediately.
|Peaches and cream!|
|Bite-sized goodies, less messy to eat.|
I'm linking this post to the event, Bake-Along #73: Theme - Mille-Feuille organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.