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Recipe Category / Sweets / Desserts

Peanut butter Napoleon/Mille Feuille

Method

  • Preheat the oven to 190* C (374* F) Fan.
  • Cut the puff pastry sheet into small rectangular pieces or whatever shape you like. Try to make all of the pieces as identical as possible.
  • Dust a baking pan with icing sugar. Place the pieces of puff pastry over it and dust with some more icing sugar.
  • Bake for 15-20 minutes.

For the peanut butter cream

  • In a saucepan add the milk, ½ the sugar and the vanilla. Place over medium heat and bring to a boil.
  • In the meantime, in a bowl, add the whole egg, egg yolks and the remaining sugar. Whisk until the mixture becomes fluffy.
  • Add the corn starch and continue whisking.
  • When the milk mixture comes to a boil, add a small amount of it to the bowl. Stir to combine and to warm up the yolks. Continue adding the milk in small batches and stir.
  • Transfer mixture back into saucepan over heat and whisk continuously until the cream thickens.
  • Add the peanut butter last and stir until completely incorporated.
  • Transfer to a pastry bag and pipe peanut butter cream over puff pastry pieces.
  • Cover with a second layer of puff pastry and pipe with more cream. Cover with a third piece of puff pastry and dust with icing sugar to complete.
  • You can serve with melted chocolate or chopped peanuts.
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