Grilled Apricot Lemon Millefeuille
As heard on CBC - June 18th 2014
Yield 6-8 serving
For the pastry cream filling…..
500ml whole milk
1 lemon, zest only
2 egg yolks
65gr. sugar (#2)
30gr. butter, unsalted
- Heat the milk, lemon zest and sugar #1 in a heavy bottomed saucepan until it comes to a near simmer.
- In a large mixing bowl, mix the cornstarch with sugar #2 until well combined, add the egg and yolks and whisk until light and fluffy.
- While whisking constantly, pour the hot milk mixture into the egg mixture. Once well combined then pour this back into the saucepan and cook on medium heat, whisking constantly, until the mixture thickens and starts to boil.
- Remove from the heat and strain back into the bowl.
- Add the butter and combine until incorporated.
- Chill immediately.
For the puff pastry layers…..
1 box frozen puff pastry (350gr), thawed in the fridge
1 egg yolk
2 tbsp. water (or milk)
- Preheat oven to 425ºF (bake).
- Using a rolling pin, roll out each piece of puff pastry on a lightly floured surface to less than ½ cm thick, making sure that the dough does not stick to the rolling pin or the work surface while rolling.
- Brush off the excess flour on both sides and place the sheet of dough onto a parchment lined baking sheet.
- Using a fork, prick the dough in a regular pattern so that the prick marks are no more than 1 inch apart.
- In a small bowl, beat the egg yolk with the water until very smooth.
- With a pastry brush, lightly brush the egg mixture over the entire sheet of puff pastry dough.
- Bake in a 425F oven for 15 minutes, then reduce heat to 385F until dough is a DARK brown color.
- Remove from heat and let cool on a rack.
For the apricot layers…..
12-14 ripe apricots, halved and pitted
1 tbsp. Honey
2 tbsp. Balsamic Vinegar
- Mix the honey and the balsamic, and brush over both sides of the apricots.
- Grill the apricots on a bbq, turning over each half after grill marks have just formed.
- Using a loaf pan lined with plastic wrap or parchment papper, cut 4 pieces of puff pastry to fit into the bottom of the pan.
- Place one layer of pastry in the bottom, then cover with cream filling.
- Cover with another pastry layer and press down slightly.
- Place a layer of grilled apricots, halved side down, then cover with another smaller amount of cream, then press down again with the third puff pastry layer.
- Spread the remaining amount of cream filling over this third layer and press a final puff pastry gently into the cream.
- Arrange the remain grilled apricots on the top and refrigerate for at least 2 hours or until the millefeuille is completely set.
- Unmold by gently pulling out the plastic wrap.
- Using a serrated knife, slice the millefeuille very gently by moving your knife back and forth on the millefeuille without applying too much pressure on the knife.
NOTE: Serve the same day as it is prepared to prevent the crispy pastry layer to absorb moisture from the cream filling and to get soft.