Try our delicious valentines themed Mille-feuille. The puff pastry hearts are light and airy, acting as the perfect accompaniment to the rich white chocolate pastry cream.
It's the ideal way to finish your romantic celebration!
Puff Pastry Hearts
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.
White chocolate pastry cream
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.
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.
Place the first heart pastry down on to the plate.
Pipe the pastry cream onto the puff pastry.
Add some blackcurrant fruit and sauce.
Place the next layer of puff pastry on top of the cream and repeat.
Finally place the decorated puff pastry on top and decorate the plate with more fruit and sauce.