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Mille FeuillesThe mille-feuille, vanilla slice, custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême.


serves totaltime preptime cookingtime
6 persons 1 hour 40 minutes 20 minutes


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  1. Roll out the pastry to a rectangle 25.4 cm by 22.8 cm.
  2. Prick it all over with a fork.
  3. Lift the pastry on to a moist baking tray and bake just above centre of a pre-heated oven at 230˚C for 20 minutes or until well risen and golden brown.
  4. Cool the pastry on a wire rack, then cut it in half length ways.
  5. Spread the top of one piece with two-thirds of the raspberry jam, cover with pastry cream.
  6. Blend the sifted icing sugar in a bowl with just enough cold water to give it a coating consistency.
  7. Mix 1 tablespoon of the icing in a cup with a few drops of cochineal colouring.
  8. Spread the remaining raspberry jam over the second piece of pastry and turn it upside down on to the pastry cream.
  9. Press the pastries together, then cover the top of the pastry with white icing.
  10. Pipe thin lines of pink icing at 1.2 cm intervals, lengthways, over the white icing.
  11. Draw the tip of a knife quickly across the width of the pastry,at 1.2 cm intervals to give the icing a feathered effect.
  12. Leave the mille feuille to set, then cut it into six equal slices.


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