Blackcurrant Millefeuilles Recipe
- 375g shop bought all-butter puff pastry (thawed if frozen)
- 1 egg, beaten
- caster sugar, for sprinkling
- icing sugar, for dusting
- For the filling
- 200ml double cream
- 2 generous tbsp blackcurrant preserve
- baking sheet, greased and lined with baking parchment
- piping bag fitted with a small star nozzle
Preheat the oven to 180C/350F/Gas 4.
On a flour-dusted surface, roll out the pastry to a rectangle about 3mm thick. Cut into six strips of 30cm x 4cm and transfer to the prepared baking sheet using a large spatula, leaving a gap between each strip of pastry. Brush with the beaten egg and sprinkle over a little caster sugar.
Bake the pastry in the preheated oven for 12–15 minutes, until risen and golden brown on top. Transfer to a wire rack and leave to cool completely. When you are ready to assemble the millefeuilles, cut each pastry strip into eight small squares.
Whip the cream to stiff peaks and spoon into the piping bag. Pipe a row of small cream stars onto half of the pastry squares, top with a small spoonful of blackcurrant preserve, then cover with a second pastry square. Repeat until all the pastry squares are filled, then dust the tops of each pastry with icing sugar.
Serve immediately or store in the refrigerator until needed.