Blackcurrant and vanilla mille feuille

Roll out the puff pastry and cut out heart shapes.
Place the hearts on to a baking tray. 
Dust with icing sugar and place a piece of greaseproof paper on top of them. 
Place another baking tray on top to keep them flat.
Place them into the oven at 160°C and bake until golden brown

Ingredients

135g Milk
40g Cream 
25g Egg yolk 
12g Granulated sugar
12g Sosa Gelcrem hot
45g Belcolade white chocolate
Norohy ½ vanilla pod
Sosa Home gourmet red food colouring powder

Method

Mix all ingredients (except chocolate and red food colouring) together in a pan and bring to a boil.
Once boiling, remove from the heat and whisk in the chocolate. 
Add in red food colouring powder until desired colour is achieved (it’s a very strong powder so start with the tip of a knife and be careful).
Leave it to cool. 
Once cooled, remove the vanilla pod and beat the mixture back to a smooth and pipeable consistency. 
Place the mixture into a piping bag with a plain nozzle.

Ingredients

250g Belcolade white chocolate 
Sosa Home gourmet red food colouring powder
Sosa home gourmet strawberry moisture resistant crispy flavour pieces
Sosa home gourmet blackcurrant fruit and sauce

Method

Temper the white chocolate and add red food colouring until the desired colour is achieved.
Place in a piping bag and pipe in lines across the top of the puff pastry shape. 
Before the chocolate sets decorate with the strawberry pieces. 
Leave to set. 
Drain the blackcurrant fruit and sauce slightly and place some on top