After seeing some incredible things on the blogosphere and on my television so far during this series of The Great British Bake Off, I wasn't really sure how I was going to manage patisserie week. Given how hit and miss the last few challenges have gone, this time I decided to keep it simple with these dainty french pastries.
Flaky pastry topped with layers of blueberries, crème pâtissière and icing, these blueberry mille-feuille would look perfect on the table at any afternoon tea. I did cheat with some ready to roll puff pastry this week but even so they were surprisingly easy to put together - the hardest part was trying to find an even slightly graceful way to eat them, if anyone knows the trick to this please let me know because I don't think a face and hands covered in creme patisserie and blueberry stains was my best look! They were well worth the trouble though and definitely something I'll be trying some more flavours of in future. I might even brave homemade pastry next time.
Don't forget to check out #TheGreatBloggerBakeOff on Facebook (we're now on Pinterest too) for all our recipes.
Blueberry Mille-Feuille Recipe
1 packet of puff pastry
5 tbsp of icing sugar
Blue gel food colouring
4 egg yolks
4 egg yolks
1 teaspoon vanilla extract
4 tbsp sugar
1 tbsp plain flour
To make the crème pâtissière start by beating together the eggs, sugar, flour and vanilla. Heat the milk in a saucepan until its just about to boil then remove from the heat and stir in the egg mix. Return the hob on a medium heat and stir until it thickens and boils. Pour the thickened mixture into a bowl and cover with cling film (push some of the film down on the surface on the cream to stop a skin from forming).
Sprinkle a teaspoon of icing sugar over both sides of the pastry and then gently dot with holes using a fork (this will help stop it from rising too much in the oven). Bake at around 200c for 10 minutes or as per the instructions on the packet and then set aside to cool.
Once your pastry has cooled, cut into three strips. On the first strip spread half the crème pâtissière and then top with chopped blueberries. Stack the next layer of pastry and repeat with the rest of the blueberries and cream. Mix the icing with 3-4 teaspoons of cold water and spread onto the last layer of pastry (this will probably be easier to do before you stack them!) then use the food colouring to draw on any patterns you like before stacking on top of the other layers to create your finished mille feuille. Cut into slices with a sharp knife and serve.