A thousand layers

A good friend had bought us a tube of crème de marron, from Boissier a celebrated shop in Paris, and it set Brian thinking. “I’d like to make a millefeuilles” he said. Well a millefeuilles is a rather dainty little pastry made with puff pastry and crème patisserie. We’d never made one before, but how hard could it be?

We started by baking the puff pastry between two metal baking trays, to stop it from rising. When done, Brian cut them into equal sized rectangles.

I made a crème patisserie with a secret ingredient (some really fresh, farm made advocaat from Bruges). We dolloped on the crème patisserie, in between the pastry layers. A few drizzles of the crème de marron, some whipped cream and they were ready to go.

I think we still have a bit of work to do on the presentation, as they may have looked a little rustic. However they were quite delicious. I do have a few ideas on how we could improve them.