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ELMLEA BERRY MILLE-FEUILLE
Cooking time
Prep time
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.
Cooking time
Prep time
ServingsNot available
