Name: Classic Mille Feuille
Yield: Makes 12 portions
Cuisine: British
Ingredients: 3 apples, peeled, cored and each apple cut into 12 wedges; 75 g (2½ oz/⅓ cup) caster (superfine) sugar; 1 quantity Pastry Cream (see Chocolate Pastry Cream), made without the cocoa powder and chocolate and 80 g (2¾ oz) plain (all-purpose) flour; 15 ml (1 tbsp) Sauternes or sweet wine; 125 g (4½ oz/generous ½ cup) raster (superfine) sugar; 50 g (1¾ oz) runny honey; 150 ml (5 fl oz/⅔ cup) double (heavy) cream (36% butter fat); 60 g (2 oz) egg yolks (about 3 eggs); ½ vanilla pod (bean), split lengthways; 8 g(¼ oz/1½ tsp) salt; 250 g (9 oz/1⅔ cups) strong flour; 20 g (¾ oz) plain (all-purpose) flour, sifted; ¼ quantity Crème Chantilly; 500 g (1 lb 2 oz/5 sticks) unsalted butter; 250 ml (9fl oz/1 cup) milk; 225 ml (7½ fl oz/scant 1 cup) cold water Icing sugar, to dust; 20 g (¾ oz/1 tbsp) cocoa powder; 30 g (1 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; Chocolate decorations; 250 g (9 oz/1⅔ cups) soft flour

Preparation info

Makes
12
portions

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is my take on a version I used to make with Pierre Koffmann at La Tante Claire.

Ingredients

1 quantity Pastry Cream (see Chocolate Pastry Cream), made without the cocoa powder and chocolate and 80 g (

Method

First, prepare the puff pastry:

1 Sift the flours and salt onto a clean work surface and add the cubed butter into the centre of the flour. Using your fingertips, work the ingredients together until the mixture becomes grainy. Make a well in the centre and pour in two-thirds of the cold water, mixing until the dough starts to come together. Add the remainin