Making Millefeuille isn’t as tricky as it sounds!
Here’s the cheat’s way, i.e. the easy way, to make this delicious French dessert.
Preheat oven to 200°C and line a baking tray.
Dust your work area with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden. Flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.
Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.
- Spread the cream mixture over the cooled pastry and pop the berries on top. To serve, dust with icing sugar.