ELMLEA BERRY MILLE-FEUILLE
ServingsNot available
Ingredients
- 285 grams Elmlea double cream
- 375 grams (1 sheet) ready rolled puff pastry
- 1 vanilla pod sliced open and seeds removed
- 200 grams strawberries hulled and sliced
- 200 grams raspberries
- 200 grams blueberries
- 1 tsp golden caster sugar
- 2 tbsps icing sugar
| Energy (kcal) | 3398 kcal |
| Energy (kJ) | 14225 kJ |
| Protein (g) | 38.2 g |
| Carbohydrate incl. fibre (g) | 262.5 g |
| Carbohydrate excl. fibre (g) | 236.1 g |
| Sugar (g) | 59.9 g |
| Fibre (g) | 26.4 g |
| Fat (g) | 250.8 g |
| Saturated fat (g) | 101.9 g |
| Unsaturated fat (g) | 135.2 g |
| Monounsaturated fat (g) | 111.7 g |
| Polyunsaturated fat (g) | 23.5 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 390 mg |
| Sodium (mg) | 1048 mg |
| Salt (g) | 2.60 g |
| Vitamin A (IU) | 4382 IU |
| Vitamin C (mg) | 181.0 mg |
| Calcium (mg) | 312 mg |
| Iron (mg) | 12.32 mg |
| Potassium (mg) | 1167 mg |
Instructions
- Line a baking tray with baking paper and sprinkle on 1 tbsp caster sugar, then lay over the sheet of puff pastry.
- Sprinkle a little more sugar on top, then lay a second sheet of baking paper on top.
- Then lay a heavy baking tray on top with another weight (such as a pie dish) and bake for 25 minutes until golden.
- Remove pastry from oven and dust with icing sugar before cutting into 6 even triangles.
- Whip the Elmlea Double with vanilla seeds and remaining caster sugar.
- Lay down one rectangle of pastry and pipe small dots of cream with a small gap in between.
- Fill the gaps with the strawberries and raspberries, then repeat with another layer using the third triangle as the final lid.
- Finish with a final dusting of icing sugar.