With the colder weather looking as though it is here to stay, now is the time to treat ourselves to a little afternoon snack.
If you have had a busy morning and nightmare afternoon why not pop into the kitchen to create the delectably scrumptious Earl Grey, Lavender & Vanilla Mille Feuille.
Now you may be thinking this recipe is hard work. however if you swap out the home made pastry for shop bought (we won’t tell ) then this is a sweet treat that can be created within a few minutes.
The sweetness of the vanilla, the earthiness of the Earl Grey and the fragrance of the lavender make this dessert an absolute show stopper! It will also help relieve all of the stresses of the day, even if you haven’t had a stressful day this delicate pastry is perfect, just because.
Earl Grey, Lavender & Vanilla Mille Feuille
Puff Pastry Recipe
2 cups (250g) plain flour
100ml cold water
juice of 1/4 lemon
200g unsalted butter (block of butter)
In a bowl add the flour, salt and mix then add the lemon juice and water and knead for a few minutes.
Until smooth then shape into a ball and make two cuts to create a cross and put into a sandwich bag and put in the fridge for 1 hour.
Take the block of butter and place between two pieces of baking paper and using a rolling pin whack it until it forms a thin square.
Remove the dough and pull each end of the slits out and roll out into a large envelope shape.
Place the butter in the centre and fold in the dough to the centre and press together.
Roll the dough out into a large rectangle.
Fold each end to the centre then fold in half, this is a book fold,turn right then roll out again into a rectangle then fold 1/4 in and fold the rest over the top, wrap in cling film and place in the fridge for 30 minutes.
Take out and roll out again and fold one half in then fold the other half on top.
Do this 3 more times and wrap up again and place in the fridge for 30 minutes.
Fold three more times and then its ready to use.
Preheat the oven to 200c.
Roll out to fit a baking tray and slice into rectangles and place a tray on top to weigh down the pastry.
Bake for 20 minutes, turn and bake for 10 more minutes.
Let cool on wire rack.
Earl Grey, Lavender & Vanilla infused pastry cream
3 egg yolks
1/4 cup sugar
2tbsp corn flour
2 vanilla pods
2 earl grey tea bags
2 tsp Culinary Dried Lavender
Set a bowl over ice water
In a pan add the milk, score a vanilla pod and remove the seeds and add to the milk add the tea bags and culinary dried lavender and bring to the boil.
In a separate bowl whisk the egg yolks and sugar until a pale paste then add the , flour and mix until smooth add half of the hot milk and mix together with the egg yolks then pour it back into the pan,
Stir constantly over a low heat until it thickens, pour through sieve into the bowl over ice water, place cling film over touching the custard so a skin doesn’t form, let cool the put into a piping bag
Making the Cream
200ml double (heavy cream)
3 tbsp icing sugar (confectioners sugar)
Whip the cream with the icing sugar until stiff peaks form and place into a piping bag.
Build the mile feuille by piping the cream to one layer of pastry then added another layer and piping the creme patissiere, then adding the top layer.
I iced the top layer and feathered it, but you can dust with icing sugar if you prefer.
I mixed icing sugar and water until it was thick and added some lilac colouring then poured it onto each piece of icing.