Posh pudding coffee and cinnamon Mille feuilles pastry recipe from Eric Lanlard

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A swanky dessert made of crunchy caramelised filo pastry and an intense coffee cream

Coffee and cinnamon Mille feuilles

© Carte Noire

Master pâtissier and chocolate lover, Eric Lanlard, is here to challenge your culinary skills.

Have a go at this complex little number if you're ready for a challenge...

Coffee and cinnamon Mille feuilles recipe by Eric Lanlard


Serves 6

INGREDIENTS

  • For the pastry:
  • 1 pack of filo pastry
  • 30g slightly salted butter
  • 2 tbsp pure cocoa powder
  • 1 tbsp ground cinnamon
  • For the filling:
  • 500ml of milk
  • 3 medium eggs
  • 50gr cornflour
  • 10cl Carte Noire Instinct
  • 1/5 tsp. ground cinnamon
  • 200g golden caster sugar

METHOD

In a saucepan bring the milk to the boil.

In a mixing bowl using a whisk beat the sugar and egg together till pale and fluffy add to it the corn flour, cinnamon and the coffee pour half of the hot milk over the egg mixture and beat very well and pour back into the saucepan.

Take the milk back to the boil without stopping stirring turn into a bowl cover with kitchen film and leave to cool.

Preheat the oven to 200c.

In a small saucepan melt the butter. Cut the filo pastry in 72 small rectangles shape brush each piece of pastry with the butter and dust with the cocoa powder and the cinnamon.

Pile the sheets into 4 layers and gently move them on a baking tray lined with baking paper or a silicone mat. Cover the pastry with another sheet of baking paper and place another baking tray on the top.

Bake for 10min in the hot oven. Gently remove the top tray and paper and bake for another 5minutes. Leave to cool down.

To build the desserts: Whisk the cold cream at fast speed with an electric whisk to aerate it.

With a bit of cream secure a piece of the pastry on your serving plate. Using a piping bag or a small palette knife spread the cream on top of the pastry and place another layer of pastry and repeat the operation till you use 3 layers per dessert. Dust with cocoa and icing sugar.




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