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ELMLEA BERRY MILLE-FEUILLE
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.
