Mille-Feuille with Berries and Honey Ice Cream
Baking and Desserts • Italian
Description
Mille-Feuille with Berries and Honey Ice Cream
Ingredients
- Milk 15 fl oz
- 33% Cream 5 fl oz
- Whole egg 4 pieces
- Honey 5 oz
- Puff Pastry 0 lbs
- Raspberry leaves 5 oz
- Strawberry 5 oz
- Powdered Sugar 10 oz
- Blackberry 5 oz
- Sugar 0 oz
Step-by-Step Guide
Step 1
Combine milk, cream, honey, sugar, and egg yolks in a bowl using a whisk until smooth. Pour the mixture into a saucepan and heat it to 185°F — ice cream requires precision. Then, let the mixture cool completely. To turn it into ice cream, take it out of the refrigerator several times, stirring thoroughly each time. If you have an ice cream maker, it can do this for you once you pour the mixture in.
Step 2
Take the puff pastry in portions of two sheets and generously sprinkle with powdered sugar. Roll it out into a long rectangle, with the short side measuring about 30 cm, and then roll it into a fluffy tube. Next, still generously using powdered sugar, cut it into pieces 4–5 cm long. Place each piece with the twisted side facing up, sprinkle with powdered sugar, and roll it out into a very thin pancake.
Step 3
Line the baking sheets with parchment paper, place the pancakes on top, cover them with another sheet of paper, and then place another baking sheet or something flat and heatproof on top. Add a weight on top (also heatproof), such as baking beans. This is necessary to ensure the dough rounds come out as thin as possible. Bake in a preheated oven at 355°F for fifteen minutes. Once ready, carefully cool the flatbreads and gently cut them with a bread knife — for six servings, you will need 18 pieces of dough.
Step 4
Assemble the pastries: each one consists of a pyramid made of a petal of dough, a scoop of ice cream topped with berries, another petal, more ice cream with berries, and a roof made from yet another petal. You can dust the top with powdered sugar.
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