Puff Pastry / Mille Fouille

Ingredients:

• 400 gm Medium / Plain Flour
• 5 gm Salt
• 75 gm Cold Butter cube
• 225 gm Cold Water
• 250 gm Pastry Margarine

Procedure:

1. use dough hook, to rub Cold Butter cubes, into Flour, until crumbly
2. add Salt with Cold water, mix into smooth dough, low to medium speed
3. shape dough into a ball and rest 15 - 20 mins in chiller
4. roll out rectangle, place Pastry Margarine to cover 2/3 of dough
5. fold dough without Pastry Margarine over
6. than fold side with Pastry margarine over

Double Fold

1. roll out into rectangle, fold 1/6 on one side
2. fold over the other side, both edges to meet
3. fold in to half, wrap and chill for 30 mins

Single Fold

1. roll out into rectangle, fold 1/3 over on side
2. fold the other side over, wrap and chill for 30 mins

1. repeat Double Fold
2. repeat Single Fold

1. roll into rectangle, poke holes
2. cut into equal length and width rectangle
3. place on baking tray
4. bake 200*C till brown and crisp, cool
5. (prepare Instant Custard Cream and Fruits Slices)

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Instant Custard Cream
Ingredients:

• 200 gm Water
• 150 gm Instant Custard Cream

• 50 gm Apricot Gel
• 100 ml Water

• 200 gm Strawberries
• 1 no Kiwi
• 3 no Peaches

Procedure:

1. in a Mixing Bowl add water first
2. Whisk and add Instant Custard Mix at the same time
3. mix well,with no lumps
4. put into piping bag, chill until ready for use

1. wear glove, wash peel and slice fruits, not too thin
2. boil Apricot Glaze with 100 ml water
3. dissolve well, cool at room temperature
4. apply glaze with brush