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Tuesday
May142013

Step-by-Step Recipe: Yuzu & Berry Mille-feuille

In the kitchen with Queenie again and this time, she made this decadent Yuzu & Berry Mille-feuille (pronounced meel foy). Light and rich all at the same time with a touch of spring and summer with yuzu (Japanese citrus fruit) and berries.

INGREDIENTS
1 1/3 cup whole milk
3 egg yolks
2 tablespoons corn starch
1 tablespoon all-purpose flour
2 1/2 tablespoons sugar
2 tablespoons yuzu juice
1 teaspoon gelatin
1/4 cup water
1 1/2 cup heavy cream
1 package thawed pastry puff
2–3 pints of raspberries or blueberries
powdered sugar for dusting

1. Put whole milk (1 1/3 cup) in a pot and slowly bring to a simmer.  

2. In a separate bowl, combine egg yolks (3), corn starch (2 tablespoons), flour (1 tablespoon), and sugar (2 ½ tablespoons). Mix well.

3. Slowly pour the hot milk into the into the egg/starch mixture while whisking until the milk has been fully incorporated.

4. Pour the milk/egg mixture back to the pot and using a whisk, continue to mix until it starts to thicken.  

5. Remove the pot off the stove and continue to whisk till all the lumps (if any) are gone.  

6. Take a piece of plastic wrap and directly place on top of the pastry cream. Place it in the refrigerator for 30 minutes to an hour.

7. In a saucepan, pour in 1/4 cup of water and sprinkle 1 teaspoon of gelatin on top. Let sit for 5 minutes.

8. After 5 minutes, heat up the gelatin and water.

9. Meanwhile, take out the chilled pastry cream from the refridgerator and mix in the heavy cream (1 ½ cup) and yuzu juice (2 tablespoons). 

10. Slowly add in the liquid gelatin while whisking. 

11. Whisk to a soft whipped cream consistency. Keep it in the refridgerater to firm up the yuzu cream.

12. Preheat the oven to 400F. Take a third of thawed puff pastry. Roll out the dough to 9 x 12 inch rectangle and 1/4 inch thick.  

13. Place the puff pastry on a sheet tray and poke holes using a fork. Fill the entire pastry puff with holes. This prevents the pastry puff from puffing up too much. 

14. Bake for 5 – 10 minutes until golden brown (Check at the 5 minute mark to see how much longer it should be in the oven.) Let it cool before cutting it into 12 rectangles, each sized to approximately 2.5"x 3". Make two more puff pastries to get 36 pieces of puff pastries cut into rectangles.

15. Take the yuzu cream and put it in a pastry bag with a round tip. Take a puff pastry and place pipe. 

16. Start assembling the mille-feuille. Take a puff pastry and place pipe 8 dollops of the yuzu pastry cream. Place another puff pastry on top. Place raspberries or blueberries and dab a small amount at the bottom of the fruit to ensure it will sit securely on the second layer of the puff pastry. Place a third puff pastry on top of the fruit and sprinkle the top with powdered sugar. 

Optional: Reverse yuzu cream and berry layers. 

YUZU & BERRY MILLE-FEUILLE
Makes 12 

INGREDIENTS
1 1/3 cup whole milk
3 egg yolks
2 tablespoons corn starch
1 tablespoon all-purpose flour
2 1/2 tablespoons sugar
2 tablespoons yuzu juice
1 teaspoon gelatin
1/4 cup water
1 1/2 cup heavy cream
1 package thawed pastry puff
2–3 pints of raspberries or blueberries
powdered sugar for dusting

DIRECTIONS
1. Put whole milk (1 1/3 cup) in a pot and slowly bring to a simmer.  

2. In a separate bowl, combine egg yolks (3), corn starch (2 tablespoons), flour (1 tablespoon), and sugar (2 ½ tablespoons). Mix well. 

3. Slowly pour the hot milk into the into the egg/starch mixture while whisking until the milk has been fully incorporated.

4. Pour the milk/egg mixture back to the pot and using a whisk, continue to mix until it starts to thicken.  

5. Remove the pot off the stove and continue to whisk till all the lumps (if any) are gone.  

6. Take a piece of plastic wrap and directly place on top of the pastry cream. Place it in the refrigerator for 30 minutes to an hour.

7. In a saucepan, pour in 1/4 cup of water and sprinkle 1 teaspoon of gelatin on top. Let sit for 5 minutes.

8. After 5 minutes, heat up the gelatin and water.

9. Meanwhile, take out the chilled pastry cream from the refridgerator and mix in the heavy cream (1 ½ cup) and yuzu juice (2 tablespoons). 

10. Slowly add in the liquid gelatin while whisking. 

11. Whisk to a soft whipped cream consistency. Keep it in the refridgerater to firm up the yuzu cream.

12. Preheat the oven to 400F. Take a third of thawed puff pastry. Roll out the dough to 9 x 12 inch rectangle and 1/4 inch thick.  

13. Place the puff pastry on a sheet tray and poke holes using a fork. Fill the entire pastry puff with holes. This prevents the pastry puff from puffing up too much. 

14. Bake for 5 – 10 minutes until golden brown (Check at the 5 minute mark to see how much longer it should be in the oven.) Let it cool before cutting it into 12 rectangles, each sized to approximately 2.5"x 3". Make two more puff pastries to get 36 pieces of puff pastries cut into rectangles.

15. Take the yuzu cream and put it in a pastry bag with a round tip. Take a puff pastry and place pipe. 

16. Start assembling the mille-feuille. Take a puff pastry and place pipe 8 dollops of the yuzu pastry cream. Place another puff pastry on top. Place raspberries or blueberries and dab a small amount at the bottom of the fruit to ensure it will sit securely on the second layer of the puff pastry. Place a third puff pastry on top of the fruit and sprinkle the top with powdered sugar. Optional: Reverse yuzu cream and berry layers. 

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Reader Comments (4)

Wow!! Queenie took it up a notch. I heart pastry puff so will add this to my summer dessert list but hoping there's a quick substitute for the cream...

Hi Georgia, instead of the pastry cream, maybe just some whipped cream?

Sounds wonderful.

05.30.2013 | Unregistered CommenterHeide M.

Hi Heidi, it was quite wonderful indeed.

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