Making pastry from scratch is no easy task, as you’ve probably seen on The Great British Bake Off. Luckily, you can buy ready-made pastry at the grocery store, making it easy to whip up delicious patisserie desserts without a sweat.
This deliciously light recipe is a cinch to make, so get your whisks and your spatulas ready!
For the mille feuille:
1 sheet ready-rolled puff pastry, cut into 3 rectangles
3 free-range egg whites
3 tbsp caster sugar
75g/2½oz pecans, chopped
100g/3½oz dark chocolate, melted and cooled
For the vanilla cream:
150ml/¼ pint double cream, lightly whipped
½ vanilla pod, seeds scraped out
1. Preheat the oven to 200°C/400°F/Gas 6. Then, melt your dark chocolate so it has time to cool before you need it.
2. For the mille feuille, place the puff pastry rectangles onto a non-stick baking sheet. Transfer to the oven and bake for 8-10 minutes, or until the pastry has risen and is a golden-brown colour. Remove from the oven and allow to cool.
3. Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, whisking continuously until the mixture is thick and glossy. Gently fold in the pecans and melted chocolate.
4. For the vanilla cream, place the whipped cream into a bowl, add the vanilla seeds and gently stir.
5. To serve, place one piece of pastry onto a serving plate and top with half of the pecan and chocolate mixture. Top with another piece of pastry, followed by the remaining pecan and chocolate mixture. Put the final piece of pastry on top. Garnish with dollops of vanilla cream.