France x Maharashtra
Alphonso mille feuille
A thousand leaves, two Alphonsos, and one very happy summer.
210 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original696kcalsame
11 gproteinsame
2 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the milk with the saffron on medium until steaming. Whisk the yolks, 70 g sugar and cornflour, then whisk in the hot milk slowly.
- 2Return to the pan and whisk on medium heat until it bubbles and thickens, then 1 minute more. Stir in the butter and cardamom. Cover the surface and chill 2 hours.
- 3Prick the pastry sheets, place between two lined trays and bake in the oven at 200°C for 15 minutes.
- 4Remove the top tray, dust with 20 g sugar and bake 3 minutes more. Cool, then cut into 18 rectangles of 9 x 4 cm.
- 5Whip the cream to soft peaks and fold into the cold pastry cream. Spoon into a piping bag.
- 6Pipe dots of cream on a pastry piece, add mango slices, repeat, and top with a third piece. Finish with pistachios.
Serve it like this
Stand the mille feuille upright on a long plate. Add a line of mango purée dots alongside and a few pistachios.
