berry lemon cream mille fueille
By cooking the pastry between two baking sheets, the many layers of pastry are still there but perfectly flat to ensure even, straight layers. For the curd, either make it yourself (I’ve included the recipe for curd in case you want to mke it) or buy a good quality (as in naturally flavored without food dye) store-bought lemon curd. Perfectly crisp, flakey layers of pastry filled with a lemony whipped cre
Servings: 4
Calories: 1157kcal
- 17.3 oz package puff pastry sheets, thawed according to package directions
- 1 cup heavy cream
- 1 to 1 1/4 cups lemon curd*
- 2 cups fresh berries, such as: blackberries, raspberries, blueberries
- Powered sugar for dusting
- Line a baking sheet with parchment paper. Preheat oven to 375°F (190°C).
- Cut each pastry sheet into 6 rectangles of the same size. Place on the baking sheet. Place a layer of parchment paper of the top, covering all of the pastry. Place another baking sheet on top of the parchment paper. Bake for 25 to 30 minutes or until golden brown. Remove the baking sheet and carefully lift pastries onto a wire rack to cool completely.
- Beat the whipping cream in a medium sized bowl with an electric mixer (or hand mixer) until whipped soft, sturdy peaks form. Add the lemon curd and beat until well combined.
- Spread about 1/4 cup of curd cream onto 4 pastry sections, place them on individual serving plates or a serving platter. Top each with another pastry layer, then more curd cream, another pastry layer, finishing with curd cream. Top with berries. Dust with icing sugar just before serving. Makes 4.
Notes
* LEMON CURD
1/2 cup butter, cubed
2/3 cup sugar
1/2 cup lemon juice
2 large eggs
2 large egg yolks To make the lemon curd: Place butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat. Vigorously whisk in eggs. Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. Pour into sterilized jar; seal with sterilized lids. Chill for 8 hours or overnight until cold. Use in recipes, dolloped on berries or spread onto hot bu
1/2 cup butter, cubed
2/3 cup sugar
1/2 cup lemon juice
2 large eggs
2 large egg yolks To make the lemon curd: Place butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat. Vigorously whisk in eggs. Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. Pour into sterilized jar; seal with sterilized lids. Chill for 8 hours or overnight until cold. Use in recipes, dolloped on berries or spread onto hot bu
Nutrition
Calories: 1157kcal | Carbohydrates: 110g | Protein: 13g | Fat: 75g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 534mg | Potassium: 188mg | Fiber: 4g | Sugar: 52g | Vitamin A: 916IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 3mg