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Puff Pastry Creams

It's easier than you think to make home-made mille feuille, those delightfully light crisp pastries adorned with cream so beloved of french patisserie chefs. The trick is to use bought puff pastry, but don't tell anyone!

Serves 4 (doubles or halves easily).


1 pack of puff pastry, defrosted and rolled thinly
1 carton of ready-made custard
1 carton of double cream, whipped
Good quality fruit jam (optional) or fresh fruit

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1. Cut the pastry into as many rectangular strips measuring 2 inches x 4 inches as you can get out of the sheet. Roll up any leftover pastry and you may get another one or two out of it. You need 3 rectangles for every Puff Pastry Cream. Lay the rectangles out on an oiled baking sheet and bake to the pack instructions or until the pastry is risen and golden. Leave to cool.
2. Just before serving, lay one rectangle on a board and spoon custard on top of it. Spread the second rectangle with fruit jam or layers of fruit (sliced strawberries look and taste great), then whipped cream and place on top of the custard slice. Press down a little. Top with another rectangle of pastry, golden side showing.

Recipe note: these will look a little homemade but don't worry, they taste great.

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