Houjicha Mille-feuille with Fresh Berries
SUGAR RUSH
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NIKO NEKO
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Recipe
Houjicha Mille-feuille with Fresh Berries
by Sugar Rush Desserts
Houjicha Pastry Cream
Makes 4-5 servings
Ingredients
7 g TSUBAKI / Houjicha Powder
174 g milk
2 noz egg yolk
40 g sugar
15 g corn flour
17.5 g butter
110 g whipped cream
3 g gelatin
15 g cold water
Method For Houjicha Pastry Cream
- Combine TSUBAKI / Houjicha powder, milk and sugar in a pot and cook on low heat until simmering. In another bowl, whisk together egg yolk and corn flour.
- Once the TSUBAKI / Houjicha-milk-sugar mixture started simmering, pour into the egg yolk-corn flour mixture—make sure to whisk vigorously during this step. Once the mixture is well combined, pour back into the pot and cook on medium heat until thickened. Set the mixture aside to cool down to at least 40o
- Once the mixture is cooled down to below 40oC, whisk in the butter. (If at this stage your mixture is lumpy, best use a hand blender or sift it).
- Melt the gelatin and whisk it into the mixture.
- Once completely cooled, it’s optional to lighten its texture if desired by folding in the optional whipped cream. Cover and refrigerate until assembly time.
Puff Pastry Layers
Prepare the Pastry and Filling
- Make homemade puff pastry dough and have it ready and chilled. Or thaw store-bought frozen puff pastry dough according to the package directions.
Bake the Pastry Layers
- Heat the oven to 400 F (200°C).
- On a lightly floured surface, gently roll out the puff pastry dough into an elongated rectangle the thickness of a thin piece of cardboard. With a sharp knife, cut the dough into three equally-sized pieces.
- Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork.
- Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes.
- Bake the weighed-down dough, in batches if necessary, about 25 minutes, or until the dough is deep golden brown. The weights and top layer of parchment paper pan can be removed the last 5 or so minutes of baking to help color the dough.
- Transfer the baked pastry layers to racks to cool completely.
Method To Assemble
- Set out and have everything ready -- the baked puff pastry layers, the pastry cream, and the ingredients for frosting and decorating. Don't worry if your baked pastry layers look unevenly sized. After assembly, you'll be trimming the edges for a uniform look.
- It's best to work on a flat surface for easy transfer of the finished pastry to a serving dish. Start by distributing half of the pastry cream over one layer of baked puff pastry.
- Top with another layer of dough, pressing gently to adhere it to the pastry cream below. Spread the remaining pastry cream over the second layer of pastry.
- Top with the third layer of pastry and again press down gently.
Method To Decorate
Gently dust with icing sugar and decorate with fresh berries such as blueberries, blackberries and strawberries.
