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Millefeuille

Paul Hollywood from Food Uncut
Paul Hollywood stacks crisp buttery puff pastry discs with whipped cream and raspberries and tops them with a delectable butterscotch sauce

Millefeuille

Method

1. To make the pastry: place the flour, 50g butter, salt and water into a mixing bowl and mix together for a few minutes to form a dough.

2. Place the dough on a lightly floured surface and knead well for 4 minutes. Wrap in cling film and place the dough in the fridge for 2 hours.

3. Flatten the butter using a rolling pin. Wrap in cling film and place in the fridge for 1 hour.

4. Roll out the dough into a rectangle and place the chilled butter in the middle. Fold over the ends and roll out again into a rectangle, about 10mm thick. Fold in the ends and chill for 2 hours. Repeat the process twice more, then chill the dough overnight.

5. Preheat the oven to 200C/gas 6.

6. Line a baking tray with greaseproof paper.

7. Roll out the dough about 12mm thick and cut into 7.5cm diameter circles.

8. Place the dough circles on the lined baking tray and brush lightly with the beaten egg. Bake for 10-15 minutes until risen and golden. Cool on a wire rack.

9. To make the butterscotch sauce: gently heat the ingredients in a medium pan over a medium heat until dissolved and stir to combine.

10. To serve: cut each pastry disc into 3 pieces using a sharp knife. Place the whipped cream on 1 disc, and then place another disc on top. Top with cream and raspberries and pour over the butterscotch sauce. Place the third disc on top and dust with icing sugar. Repeat with the remaining pastry discs and sauce.

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Serves: 4

Prep: 25 min, plus overnight chilling
Cook: 15 min

Ingredients

For the puff pastry

500g Flour, (chilled overnight before preparing the pastry)
500g unsalted Butter, chilled
12g Salt
290ml water
beaten egg, to glaze
200ml double cream, whipped
1 punnet Raspberries