Millefeuille with Jamie Magazine*

Being a trainee pastry chef, I love experimenting at home and when magazine.co.uk offered me the opportunity to try Jamie magazine I jumped at it. Since I can remember Jamie Oliver has been one of my favorite chefs, and I would love to meet him, I’ve watched all of his TV shows and even bought some of his cookbooks (Jamie at home is my fave!).
When I saw this recipe for a Millefeuille I fancied making it as it looked like a challenge and who doesn’t like a challenge now and then? (I do!)



SERVES
12

TIME
1+ Hour(s) Prep
10-12 min baking

DIFFICULTY
Medium

INGREDIENTS:
• 500ml whole milk
• 400g double cream
• ½ vanilla pod seeds (I used one tsp of vanilla extract as I couldn’t find a vanilla pod)
• Four large organic eggs
• 160g caster sugar
• 60g cornflour
• 500g ready to roll puff pastry
• 50g chopped pistachios (to serve)
• Seeds of ½ pomegranate (to serve)
• 4-5 clementines, peeled and sliced into half-moons (to serve)

POACHED KUMQUATS:
• 200g kumquats (I just used oranges as I couldn’t find kumquats!)
• 125g caster sugar

CRANBERRY ICING:
• 25ml cranberry juice
• 100g icing sugar

METHOD:

1. Start by making a crème Pâtissière. Place the milk, cream and vanilla in a large pan over a medium heat. While it warms up, place the eggs, sugar and cornflour into a bowl and whisk well.

hellocharmmie-jamie-millefeuille-cremepat12. Once the cream mixture is just about boiling, remove from the heat. Slowly pour a third of the hot mixture onto the eggs, whisking constantly – this will bring the eggs up to the same temperature, so they don’t scramble.

3. Pour the mixture back into the pan and whisk well. Return to the heat and whisk constantly, until the mixture starts to boil, about 3 minutes. Pour into a bowl and place a sheet of cling film on the surface to stop a skin from forming. Pop the bowl in the fridge.

hellocharmmie-jamie-millefeuille-cremepat3 4. Next prepare the kumquats (I didn’t blanch them as I did oranges, so they didn’t need it, but if you have kumquats do blanch them!). Blanch the fruit in boiling water – then refresh in cold water – three times. This removes the bitterness from the skin. Place the sugar in a pan with 300ml of water and bring to the boil for 5 minutes until you have a syrup. Pop in the kumquats (oranges) and simmer for 2-3 minutes until soft. Transfer to a bowl and pop into the fridge to cool.

hellocharmmie-jamie-millefeuille-sugar-syrup2hellocharmmie-jamie-millefeuille-sugar-syrup1

5. For the cranberry icing, whisk the ingredients together in a bowl until smooth and silky, then set aside.

6. Next, prepare your pastry. Preheat the oven to 200C/gas 6 and line a large baking tray with baking paper. Roll the pastry out into a rectangle, about 45x35cm and 2mm thick. With the longer edge facing you, slice it vertically into three even rectangles (I cut my rectangles into two, so I ended up with six small rectangles). Prick the pastry pieces all over with a fork – this stops them from rising too much.

hellocharmmie-jamie-millefeuille-pastry17. Cover with another sheet of baking paper, and then top with another tray to press it down (I only had one baking tray so I didn’t do this step and I preferred the way the pastry looked at the end!). Place into the oven for 10-12 minutes, until golden brown and leave to cool completely.

hellocharmmie-jamie-millefeuille-pastry2
8. Place one of the pastry sheets on a serving dish. Spread with a generous layer of crème Pâtissière. Sprinkle a third of the pistachios, almonds, pomegranate seeds and kumquat (orange) slices on top. Cover with another sheet of pastry, and then repeat the next layer of crème pâtissière and the garnishes. Place the last pastry sheet on top and lightly press to even out the filling.

hellocharmmie-jamie-millefeuille-ingredientshellocharmmie-jamie-millefeuille-decoration3
9. Pipe the remaining crème pâtissière over the top, top with the remaining pomegranate seeds, kumquats (oranges), pistachios and add clementine slices. Drizzle over the cranberry icing, and then serve.

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PER SERVING
413 cals, 18.1g fat (7.8g sat fat), 7.6g protein, 65.5g carbs, 38g sugar.

I did think it was a bit of a challenge, and I think I could’ve let my crème pâtissière set for a little longer as it started to ooze out of my Millefeuille, but apart from that, I didn’t believe it was that much of a challenge! I’d def. Give it a go; my boyfriend said it tasted fantastic (I couldn’t taste it myself as I have a dairy allergy – but this can easily be made dairy free!)
If you’re interested in subscribing to Jamie Magazine or any other magazines, check out magazine.co.uk for a great selection of subscriptions starting from £9.95!

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