London Fog Millefeuille
Those who follow my instagram account know very well that I'm very proud of the lavender bush that I have in my garden. I love lavender, both, the smell and the flavour and every Summer I'm delighted with its beautiful purple shades and the way it comes back to life. Something else I love, is watching all the busy bees always around it. This recipe, was marked for this time of the year - when my organic lavender is at its best - since the day I bought the fabulous Aimee Twigger "Love, Aimee x" book. A book that you all know I truly adore and from which, this one is the third recipe I'm making. Aimee calls this recipe the London Fog Millefeuilles as, according to Aimee, the millefeuilles flavours were inspired by a London Fog Latte, which is flavoured with Earl Grey tea. Her favourite kind of tea and mine too I have to add. Aimee perfumed the millefeuilles with the Earl Grey tea and lavender as she thinks they go really well together and I totally agree with her. It's a delightful combination! I made these millefeuilles last week, for my husband's birthday and they were a huge success.
Note: I put the pastry cream and the lavender cream inside the same pipping bag, in order to create a mixed swirled effect of colours but I leave you the original recipe.
ingredients (makes 6 millefeuilles): 500g puff pastry (I made my own, recipe here, but you can use shop bought) method: Preheat the oven to 200ºC. and line a baking tray with baking paper. Roll out the pastry to fit the tray and slice into 18 rectangles. Place another baking tray on top to weigh down the pastry and bake for 20 minutes. Turn the baking tray and bake for another 10 minutes. Set aside and allow to cool. for the pastry cream: 250ml milk 2 Earl Grey tea bags 2 vanilla pods 3 egg yolks 55g caster sugar 1 1/2 tbsp cornflour method: Set a bowl over ice water. Pour the milk into a saucepan over a low heat. Score the vanilla pods, remove the seeds and add both to the milk, along with the Earl Grey tea bags. Mix the egg yolks, sugar and cornflour together in another bowl. Turn up the heat and bring the milk to the boil. Remove the vanilla pods and tea bags and then whisk the hot milk into the egg mixture. Pour the mixture back into the pan over a low heat, stirring constantly until it thickens. Press the mixture through a sieve into the bowl over the ice water. Cover with clingfilm, touching the surface of the custard so that a skin doesn't form. Allow to cool completely. Spoon the cool pastry cream into a pipping bag and refrigerate until needed.
for the lavender cream: 200ml double cream 3 tbsp icing sugar 1/2 tsp lavender extract method: Whip all the ingredients together to form stiff peaks and spoon it into another pipping bag. to decorate: 125g icing sugar Lilac food colouring 6 springs of lavender, washed and dried (mine was still fresh) method: Mix the icing sugar with 3 to 4 teaspoons of water to make a thick icing. Stir in a small amount of the colouring to create a pale lilac colour (I went a bit over the top...). Separate a little of the icing into another bowl and add a little more food colouring to make a darker lilac.
to assemble: Pipe lavender cream on top of 6 pastry rectangles. Add another layer of pastry on top and pipe the pastry cream onto this. Spread pale lilac icing over the top of 6 pastry rectangles. Put the darker lilac icing into a pipping bag and pipe lines across each pastry. Lightly drag a metal or bamboo skewer across the piped lines to feather them. Decorate with a spring of lavender on top. Top each of the previous layers of pastry with the final (third) decorated layer of pastry.
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