So I was looking around for things to throw together and what have we here? I’ve have some remaining puff pastry frozen in my freezer. A leftover piece from pastry class. Well…I immediately knew what to do with this puff pastry. Amazingly puff pastry freezes well. All you need to do was to defrost the pastry roll it out into a rectangle and pretty much bake it.In this case I did. I defrosted mine. Rolled out the puff pastry to an even thickness and trimmed off the edges. Once the dough was rolled out to a even thickness, I pricked the dough with a fork. I then placed the dough in the fridge allowing the butter to firm up again and at the same time allowing for the dough to relax. Baked it at high temperature. It was cool to see the dough rise; a key for successful puff pastry making. Once cooled I trimmed of the edges again and measured its width for cutting.
As seen here, I have divided it into 4 sections for alternating layers of custard and puff pastry. Pastry cream was poured onto the first layer and second mille feuille layer was added on top. The pastry cream recipe can be found here https://evasbakingpassion.wordpress.com/2012/07/23/magic-of-puff-pastry/. Both cream and pastry were alternated until all was done. The edges was then cleaned with a spatula for a refined clean look.
Next was the decorations. Mille Feuille would often be seen at bakeries around town decorated with a fondant icing; however, I am not much of a icing person and preferred mine with fruits. Hence I decided to use the vibrant colours of strawberries and pistachios to contrast the creamy colour of the custard and pastry. I sliced up some strawberries and arranged them on the pastry and then sprinkled some pistachios on top as a garnish.
Note: I found that the puff pastry once filled with fresh custard does not last long. Meaning the pastry itself will loose its lightness and flakiness once the custard was added on. Thus as a suggestion, eat it while fresh and don’t allow it to sit too long. Nonetheless, both the strawberries and pistachios added a subtle sweetness and freshness to a light pastry while providing a beautiful colour contrast.
In order to make butterflies, use the remaining puff pastry cut which are left over and press together.
- Do not knead the puff pastry or you will loose layers
- Do not roll dough too thin
- When rolling the dough to make butterflies roll out on sugar instead of flour.
- Rest dough before baking.
Roll out the puff pastry again and then fold the dough in half. You will get 2 halves and in the separate halves fold them again like a letter 1/3 until reaching the half way mark. Repeat again on the other side. Once done fold both halves together like a book and press together. Slice out the butter flies, arrange them and allow dough to rest.
Here was how mine looked like when baked. The browning was the sugar. Overall taste was light and sweet with the added crunch of the sugar.