Baking & Pastry
Blueberry Mille Fuille
Servings
20 Servings
Time
60 min
Difficulty
Easy
Ingredients
Diploma Cream Ingredients:
- 2 Egg Yolks
- 50–60 g Granulated Sugar
- 25 g Cornstarch
- ½ tsp Vanilla Essence
- 250 g Full Cream Milk
- 15 g Butter
- 200 g Liquid Whipping Cream
Pastry:
Topping:
Croner Selai Rasa Buah Blueberry
Instructions
Making the Basic Custard
- In a bowl, whisk the egg yolks and granulated sugar until thick and pale in color.
- Add the cornstarch and mix until smooth and lump-free.
- In a saucepan, heat the milk until it’s almost boiling (small bubbles start to appear around the edges).
- Gradually pour the hot milk into the egg mixture while whisking constantly (tempering) to prevent the eggs from curdling.
- Once well combined, pour the mixture back into the saucepan and cook over low to medium heat, stirring constantly until it thickens.
- When the custard has thickened, remove it from the heat and add the unsalted butter and vanilla essence. Stir until the butter melts and the mixture is smooth.
- Cover the surface of the cream with plastic wrap (press it directly onto the cream) to prevent a skin from forming. Let it cool to room temperature, then refrigerate until completely chilled.
Mixing the Whipped Cream
- Whip the liquid whipping cream until soft peaks form (do not overwhip).
- Stir the chilled custard to loosen it, then gradually fold in the whipped cream using a spatula until smooth and well combined.
Baking the Puff Pastry
- Remove Unclely Puff Pastry from the freezer and let it sit at room temperature for 10–15 minutes until pliable.
- Cut the puff pastry into three equal rectangular sheets (or as desired).
- Prick the surface with a fork to prevent it from puffing up too much during baking.
- Place the pastry sheets on a baking tray lined with baking paper.
- Cover with another sheet of baking paper and place another tray on top to keep the layers flat.
- Bake in a preheated oven at 200°C (392°F) for 15–20 minutes until golden brown and crisp.
- Once baked, let cool completely and set aside.
Assembling the Mille-Feuille
- Place one layer of puff pastry on a serving board → spread an even layer of chilled pastry cream. Add Croner Selai Rasa Buah Blueberry
- Top with the second layer → spread more pastry cream and another layer of Croner Selai Rasa Buah Blueberry
- Finish with the third layer → leave plain or dust with powdered sugar, glaze, or drizzle with melted chocolate as topping.
