Passion Fruit Mille-Feuille / Napoleon / Custard Slice for Daring Bakers’ Recipe

Ingredients

• You then roll out your butter pastry package, fold it, roll it out, fold it,
• etc. – creating seams of butter that will puff up into distinct crispy layers
• when baked. The traditional mille-feuille is filled with a vanilla pastry cream
• (crème pâtissière) and is also known as a Napoleon, a custard slice or a
• vanilla slice. It’s often topped with royal icing and distinctive chocolate
• squiggles, and is popular the world over....
• This is a very time
• consuming dessert if you are trying to make puff pastry at home like I did.... I
• made puff pastry and pastry cream a day ahead and baked and assembled the next
• day....you can easily make this using frozen puff pastry from shops.... Also it
• involves a lot of butter and egg, not a good dessert for faint hearts :D...... Traditionally
• Mille Feuille is rectangle shape but I cut the pastry sheet with a heart shaped
• cookie cutter and baked it.... Also I didn’t do the royal icing instead dusted
• with powdered sugar..... For filling,
• instead of Vanilla Pastry Cream I made Passion Fruit pastry cream and it was
• really good with the slight tangy and sweet filling in between crispy and flaky
• puff pastry....You can find step by step direction and so many different filling
• ideas here at the Daring Bakers’ site......
• Our October 2012 Daring
• Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not
• only tackle buttery and flaky puff pastry, but then take it step further and
• create a sinfully delicious Mille Feuille dessert with it!
• Pâte feuilletée /Puff
• Pastry
• (Servings: Makes 8-10
• mille-feuille (yields: 675g pastry)
• 1¾ cup (250g)
• plain/all-purpose flour
• Scant ¼ cup (55 ml) (1¾
• oz)(50g) unsalted butter, chilled and cubed
• 1 teaspoon (5ml) (6 gm)
• salt
• ½ cup plus 2 tablespoons
• (5/8 cup)(150 ml) cold water
• 14 tablespoons (210 ml) (7
• oz) (200g) butter (for the beurrage), room temperature
• 3½ tablespoons (55ml)
• (30g) plain flour (for the beurrage)
• Additional flour for
• come together, you can use your hands to start kneading and incorporating all
• found hands easiest) shape it into a 4.5”/12cm square. You can use a ruler (or
• 1 cup (225ml) passion fruit pulp, strained
• (200gm) (7 oz) caster sugar
• about the pastry cream continuing to cook off the heat, you can transfer it to
• 2 ¾ cups (660 ml) (12⅓oz) (350gm) icing sugar
• 2 teaspoons (10 ml) lemon
• can bake them separately. (I cut pastry sheets with a cookie cutter)
• while you prepare the icing / chocolate. (You can completely omit icing part and simply dust with icing sugar as I did)
• through the rows of chocolate. A centimeter (½ inch) or so further across, draw
• puff pastry dough will keep in the fridge for up to two days. Any leftovers can
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