Divide the puff pastry roll into 3 equal pieces, then leave to chill in the fridge for 20 minutes.
Place the puff pastry layers on to a lined baking tray and prick each layer with a fork.
Dust each puff pastry layer liberally with icing sugar.
Place a sheet of non-stick baking paper on top of the puff pastry layers and then weigh them down with another baking tray. This will help you to achieve the notorious crispy puff pastry layers known to millefeuille.
Bake in the oven for 10 minutes until the pastry is golden brown.
Leave the pastry to cool on a wire rack.
Once cool dust each puff pastry layer with icing sugar again.
To make the chantilly cream: combine the 600ml whipping cream, 25g icing sugar and 1/2 tsp vanilla extract in a cold bowl and whisk until soft peaks form and a piping consistency is achieved. To help the cream firm up, leave to chill for 10 minutes in the fridge.
Once the pastry layers are cool; it is now time to begin assembling the millefeuille.
Place your whipping cream into a piping bag fitted with a large round nozzle (I used a Wilton 1A tip).
Take one of the puff pastry layers (piping a few dots of cream under the first layer to help secure your pastry).
Pipe your whipping cream using the round nozzle, then drizzle with lemon curd and finally top with fresh raspberries. Repeat the process until you are finished with all your puff pastry layers.
Eat immediately or chill until you are ready to serve.
You can omit the raspberries and try this recipe with any berry your heart desires 🙂
For a homemade lemon curd recipe check out my blog post here: https://bakewithdollies.com/2018/03/06/homemade-lemon-curd/
180ml of freshly squeezed lemon juice (approximately 4 lemons)
1 tbsp lemon zest
150g caster sugar
80g unsalted butter (room temp)
3 whole eggs & 2 egg yolks (lightly whisked using a fork)
Add the lemon juice, lemon zest, caster sugar and unsalted butter into a heatproof bowl. Put the bowl over a pan filled with gently simmering water (bain-marie), making sure the bottom of the bowl is not touching the water.
Stir the mixture every so often until the butter has completely melted and incorporated.
Take the bowl off the heat and leave the mixture to cool for a few minutes prior to adding the eggs (this will prevent them from becoming scrambled).
Once your mixture has slightly cooled place the bowl back on to the pan over a low heat and add the eggs gradually.
Constantly whisk until the mixture has thickened and coats the back of a spoon or spatula (approximately 5 – 10 minutes).
Remove from the heat and immediately pour the curd through a fine-mesh sieve to achieve a smooth texture.
Cover with cling film and refrigerate for 3 hours until the curd has fully cooled.
Pour into a sterilised jar and keep in the fridge for up to 1 week.
If you prefer a sweeter lemon curd feel free to add up to an additional 50g of caster sugar to this recipe.
When making the lemon curd be sure to use a low-heat, this will help stop the curd from boiling and splitting.
Once you have added the eggs do not be alarmed if your curd has one or two bits of egg white, this is totally normal as egg whites cook at a much quicker rate. Taking the bowl off the heat prior to adding the eggs in will help to prevent this from happening. However, be sure to sieve your curd at the end to guarantee a silky smooth result.
When covering prior to refrigeration, ensure the cling-film is directly touching the surface of the curd to stop a skin from forming.
To sterilise your jar, wash with hot soapy water and then place the jar onto a baking tray into a pre-heated oven at 160°C for 10 minutes.
This curd can also be frozen and kept for up to 1 month in the freezer.
Toast the pecans for a few minutes until they become aromatic. (You can do this in either a pan on the stove or on a baking sheet in the oven).
Once the pecans have cooled, pulse in a food processor or use a knife until roughly chopped.
Cream the butter, sugars, maple syrup, vanilla extract, ground cinnamon and salt.
Fold in the chopped pecans to the mixture until well combined.
Unroll your all butter puff pastry, cut and divide into six equal pieces.
Take one of the cut puff pastry pieces and spoon 2 – 3 teaspoons of the pecan filling in the centre.
Using a sharp knife cut at a diagonal angle on either side of the pastry, fold the strips alternately towards the middle to create a plait. Be sure to tuck in the ends and pinch together at the top and bottom of the pastry to prevent the filling spilling out during baking.
Repeat with the remaining pieces of puff pastry and filling.
Transfer into the fridge and chill for 10 – 15 minutes.
Whilst the pastries are chilling, preheat your oven to 220°C.
Brush the pastries with egg wash or some melted butter prior to baking in the oven.
Bake for 10 – 12 minutes until golden brown.
Add the apricot jam and water into a pan and gently simmer for approximately 5 minutes until thickened and syrupy like a glaze.
Brush the tops of the warm pastries with the apricot glaze to give a shiny finish.
Combine the icing sugar, milk and vanilla extract or maple syrup using a whisk until lump-free and smooth.
Drizzle the pastries with the icing generously.
Garnish with either whole or chopped pecans and enjoy!
If any pecan filling remains, it can be frozen for up to a month or kept in the refrigerator for up to a week to enjoy at a later occasion.
If you would like a neater or more professional finish, then feel free to use a knife and cut on all four sides of the store-bought puff pastry pieces.
Be sure to check the manufacturer’s instructions for the puff pastry roll to ensure that they no not include any vital information to achieve best results (such as baking temperature).
If using a jam that includes chunky pieces of apricot, feel free to sieve the glaze mixture prior to brushing on to the pastries to achieve a smooth finish.
Using a Grade 2 maple syrup will provide a deeper and more robust maple taste.
Base recipe adapted from Ina Garten (Barefoot Contessa)
Makes approximately 18 – 20 squares.
Icing sugar (for dusting)
For the Shortbread Base
227g unsalted butter (room temperature)
110g caster sugar
Seeds from half of a vanilla pod
1/8 tsp salt
280g plain flour (sieved)
For the Lemon Filling
6 extra-large eggs (room temperature)
2 tbsp grated lemon zest
1 tsp vanilla extract
230ml freshly squeezed lemon juice
660g caster sugar
140g plain flour (sieved)
Instructions: (Shortbread Base)
Cream together the butter, sugar, vanilla pod and salt until light and fluffy using an electric mixer.
Sieve the plain flour and add to your mixture. Using a spatula or the lowest setting on your electric mixer combine the flour into the mixture until just incorporated.
Gather the dough and make into a ball.
Put the dough into a lined 9 x 13 by 2-inch baking pan, using floured hands flatten the shortbread base until evenly distributed.
Prick the dough all over using a fork, this will help any trapped air escape.
Chill the dough in the fridge for approximately 20 minutes.
Whilst the dough chills in the fridge, preheat your oven to 175°C.
Once chilled, bake your shortbread crust in the oven for 15 – 20 minutes until very lightly browned.
Leave to cool on a wire rack, meanwhile make the lemon filling.
Instructions: (Lemon Filling)
Whisk together the eggs, sugar, lemon juice, lemon zest, vanilla extract and plain flour until well combined.
Pour the filling over the cooled shortbread base.
Cover with foil.
Bake in the oven for 30 – 35 minutes. Remove kitchen foil and let it bake uncovered for the last remaining 10 minutes until the filling is set.
Leave to cool completely on a wire rack prior to cutting.
Cut into squares and dust with icing sugar before enjoying.
Extra-large eggs are sometimes also known as ”very large eggs” in supermarkets.
When trying to determine whether or not the filling is set; it is important to mention that a slight jiggle in the middle is normal. Once the lemon bars are fully cooled this should help the filling completely set.
Avoid baking this recipe in a loose-bottomed pan as this can sometimes lead to the filling leaking!
Take 1 teaspoon of instant coffee and to that add 1 teaspoon of warm water. Stir to dissolve and set this mixture aside.
In a blender combine all the ingredients: 7 Oreos, 1 tablespoon of Nutella, 1 cup of milk, 3 scoops of vanilla ice-cream. Finally add the instant coffee mixture that we set aside earlier.
Blend until combined.
Pour into a glass and top with whipped cream or any other garnish to your liking.
You can use semi-skimmed milk instead of whole milk for this recipe.
If you are not a fan of Nutella or coffee (if such a person even exists :P), then of course feel free to leave these ingredients out or add smaller quantities to the milkshake. Coffee is an excellent ingredient in enhancing anything chocolate flavoured!
This recipe makes a thick milkshake, if you prefer a runnier consistency then add an extra 1/4 to 1/2 cup of milk.