- Preparation time:
- 2 hours
- Cooking time:
- 1 hour
- 6 Serves
- 250ml cream
- 1 vanilla bean, seeds scrapped
- 3 egg yolks
- 100g caster sugar
- pinch sea salt
- 250ml buttermilk
- 225g plain flour
- 200g butter, chilled and cubed
- 150ml iced water
- icing sugar, to dust
- 200g caster sugar
- 100ml water
- 2 cinnamon quills, broken
- 10 whole cloves
- 1 tsp ground cinnamon
- 1kg granny smith apples
- 500ml milk
- 1 vanilla bean, seeds scraped
- 120g egg yolk
- 120g caster sugar
- 50g cornflour
- 3 sticks rhubarb, cut into 1cm slices
- 55g caster sugar
- 2 tbs water
- 1 tsp ground cinnamon
- 100g shelled pistachios
- 100g caster sugar
- 60ml water
- To make ice-cream, stir cream and vanilla seeds in a saucepan over medium heat until hot. Remove from heat. Cool slightly.
- Whisk egg yolks, sugar and salt until pale and creamy. Slowly add hot cream mixture, whisking continuously.
- Return mixture to saucepan and stir over a low heat until thick enough to coat the back of a spoon. Remove from heat and stir in buttermilk. Strain and cool. Churn in an ice-cream maker according to manufacturers instructions.
- To make puff pastry, combine flour and water in a bowl until mixture comes together. Turn out onto a lightly floured surface. Knead for 2-3 minutes or until smooth and elastic.
- Roll out the dough into a 10cm x 30cm rectangle. Using a rolling pin, flatten out butter into am 8cm x 9cm rectangle.
- Place butter in centre of dough. Fold one short end into middle, over butter, then fold opposite end over the top (butter should now be enclosed in dough).
- Turn dough 90° so one open end is facing you. Using rolling pin, gently press down on dough from one end to the other to slightly flatten butter. Roll into a 10 x 30cm rectangle. Fold top and bottom ends to meet at the centre. Turn dough 90° then fold one end on another, like closing a book. Repeat rolling and folding process. Refrigerate, covered in cling film, for 30 minutes.
- Repeat rolling and folding process two more times. Refrigerate, covered, for a further 30 minutes. Repeat rolling and folding process a further two times, refrigerating for another 30 minutes at the end. Dough should be folded and rolled six times in total. Refrigerate until ready to use.
- Divide pastry into thirds. Roll out each third into a 3mm-thick rectangle, dusting with icing sugar as you roll. Place on a tray lined with baking paper. Generously dust with icing sugar. Top with a second similar size tray and weigh down with a heavy ovenproof dish.
- Bake at 180C for about 20-25 minutes or until dark golden brown, crisp and caramelised.
- Using a sharp knife and ‘sawing’ action, cut out twenty four 4.5cm x 10cm rectangles.
- To make apple slice, line a 30cm x 20cm cake pan with baking paper.
- Stir all ingredients, except apples, in a saucepan over low heat until sugar dissolves. Simmer until mixture thickens slightly to form a syrup. Strain and set aside.
- Peel and thinly slice apples. Arrange a layer of overlapping apple slices over base of prepared pan. Brush with syrup. Repeat layering until all apples and syrup have been used.
- Cover with a sheet of baking paper and another cake pan of similar size. Weigh this down with a heavy baking dish to compress apples during cooking.
- Bake for about 1 hour or until apples are dark golden and caramelised. Cool to room temperature. Remove top cake pan and dish and refrigerate until cold.
- Remove apple slice from pan. Using a sharp knife, trim edges and then cut out six 4.5cm x 10cm rectangles. Reserve any trimmings for another use.
- To make crème pâtissière, whisk egg yolks and flours until smooth and combined.
- Stir milk, sugar and vanilla seeds in a saucepan over low heat until sugar is dissolved and mixture is hot. Whisk in egg mixture. Cook, stirring, over low heat until thick. Pass through a sieve and into a bowl. Cover surface with plastic wrap and refrigerate until cold.
- RHUBARB PURÉE
- To make rhubarb puré, place all ingredients in a small saucepan. Cook over medium-low heat, stirring often, until soft and thick. Cool slightly then blend until smooth. You can add a little more or less water depending on desired thickness.
- To caramelise pistachios, line an oven tray with baking paper. Spread nuts on tray in a single layer.
- Stir sugar and water in a small heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set. Chop coarsely.
- To assemble mille-feuille, place a rectangle of pastry on each serving plate. Pipe over a layer of crème pâtissière and then layer with pastry, a rectangle of apple slice, pastry, crème pâtissière and a final layer of pastry. Top with caramelised pistachios. Serve with rhubarb puré and buttermilk ice cream.
For a quick version of this recipe, try using store-bought puff pastry and replacing the crème pâtissière with sweetened mascarpone.
This recipe has been tested.