Millefeuille avec Fruits
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Millefeuille avec Fruits is one of my all-time favorite desserts to serve to guests anytime of the year for 2 reasons (1) it is one of the easiest desserts ever to make & (2) berries are readily available year-round, & trust me, I have never had a guest refuse this dessert because berries werent in-season in fact, this dessert always gets devoured, no matter how full they are from dinner! Millefeuille literally translates to a thousand sheets, so just pronouncing the dessert sounds even fancier than it really is. This is one of the simplest desserts to prepare bake the puff pastry, toss together the berries & make the whipped cream a few hours ahead of time assemble with 1 or 2 guests just prior to serving Voilà!
ingredients
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serves: 9
1 sheet Pepperidge Farm® Puff Pastry
King Arthur Flour Sparkling White Sugar
1 pint fresh blackberries
1 pint fresh blueberries
1 pint fresh strawberries
1 pint fresh raspberries
generous sprinkle white sugar (about 1/4 cup)
splash Canton du Domine Ginger Liquor
splash Triple Sec or Courvoisier
2 cups heavy cream
powdered sugar
sprigs mint for garnish (optional)
Servings Per Recipe: 9
Amount per Serving
Calories: 203
- Total Fat: 12.4 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Cholesterol: 36.5 mg
- Sodium: 24.6 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5 g
- Sugars: 13.8 g
- Protein: 2.2 g
preparation
1. Preheat your oven to 400˚.
2. Allow the puff pastry to defrost at room temperature 30-40 minutes. The puff pastry should unfold easily & still be cold.
3. Using a pizza cutter or knife, cut the sheet along the folds into thirds, then cut each "third" into 3 squares...each puff pastry sheet will yield 9 squares.
4. Transfer the puff pastry squares to a large Silpat®-lined baking sheet. Sprinkle generously with King Arthur Flour Sparkling White Sugar.
5. Bake the puff pastry squares 20-25 minutes, until puffed & golden brown. Set aside. This step can easily be done a few hours ahead of serving dessert.
6. Combine the fruits in a bowl. Halve or quarter the strawberries, if necessary. Add the sugar & liquors. Toss gently to combine, while making sure not to macerate the fruit too much. Set aside until ready to use...again this can easily be done a few hours prior to serving.
7. Pour the heavy cream in a bowl...add a generous scoop...about ½ cup...of powdered sugar & a dash of the ginger liquor to the cream. Whip the cream until stiff peaks form. Refrigerate until ready to use...again, do this a few hours ahead of time prior to serving.
8. To assemble...using a fork, gently separate the puffed pastries into 2 halves. Spoon whipped cream into the bottom half. Spoon berries & some of the juice over the whipped cream. Garnish with mint, if desired, & serve the Millefeuille avec Fruits immediately.
Cooks' note:
If you have a stone surface, such as marble, this is perfect for puff pastry, as the puff pastry will remain cold due to the natural temperature of the marble...I bought a marble pastry board from Williams-Sonoma years ago, & I keep it on my counter all the time...an absolute "must-have" for baking!
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