Mille-feuille with berries
Description
The recipe won't take much time. Mille-feuille, as you may already know, is a French pastry made with puff pastry. It typically includes a rich, airy cream, jam or confiture, and fresh berries or fruits. Usually, this dessert consists of several layers of pastry with cream, jam, and berries. There should be at least three layers. Additionally, this pastry is often topped with grated nut flakes. Serve chilled.
Instructions
- 1
Step 1
Take out the frozen dough. Don't unfold it immediately—it needs to thaw. I always wait at room temperature and don't speed up the process by heating it. Once the dough can be separated, I place it on a baking sheet lined with parchment paper. I prick it with a fork and wait for it to thaw completely.
- 2
Step 2
While the dough is thawing and resting, I'll prepare the cream. I put the cottage cheese into a bowl, mix it with powdered sugar, and beat with a mixer. Add a little Martini and beat again. Then, in a separate container, I whip the heavy cream at the highest speed until it thickens. After that, I combine the cottage cheese mixture with the whipped cream and put it all into the refrigerator.
- 3
Step 3
I place the rolled-out puff pastry, sized to fit the width of the baking sheet, in a preheated oven at 200°C for 15–20 minutes to bake. Once done, I let the pastry cool and then cut it into even squares or rectangles with a knife.
- 4
Step 4
Place one square on a plate. Spread a thin layer of jam on it. Cover with a second square. On another plate, spread cream on a square instead. It would be ideal if you put the cream into a special piping bag and squeeze it out in decorative patterns. Place a berry (I used raspberry) on top of the cream. Fresh berries are best. Put the jam-filled square on top of the berry.
- 5
Step 5
So, on the third layer of dough, squeeze out the cream again. Place berries on top once more. Cover with the fourth layer. Dust the top with powdered sugar. Add a few berries on top if desired, and make stripes for decoration.