Adriano Zumbo x Wicked Sister Vanilla Chocolate Millefeuille
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Chilling Time 30 minutes mins
Servings 3 Slices
Ingredients
For the Pastry Layers:
- 1 sheet frozen puff pastry
- Baking paper
- Icing sugar for dusting
For the Filling:
- Fresh raspberries approx. 10 whole raspberries, halved
- 70 g Wicked Sister High Protein Chocolate Pudding
- 200 g Wicked Sister High Protein Vanilla Pudding
- 65 g cream
Instructions
- Preheat the oven to 180°C.
- Place one sheet of frozen puff pastry on a baking tray lined with baking paper. Allow the pastry to thaw slightly, then use a fork to poke holes all over to prevent it from rising too much.
- Cut the pastry sheet in half. Place another sheet of baking paper on top and weigh it down with another baking tray.
- Bake in the oven for 25-30 minutes, or until golden brown. Remove from the oven and carefully take off the top tray and paper.
- Transfer one half of the pastry to another tray. Cut the remaining half into 4 even slices, turn them over, and dust evenly with icing sugar.
- Increase the oven temperature to 190°C. Bake the sugared pastry slices until the sugar melts and forms a caramelised coating, around 8-15 minutes. Remove from the oven and let cool.
- With the other half of the puff pastry, cut it into 4 pieces and arrange them on a tray. Each millefeuille will require 3 layers of pastry: 2 plain puff pastry layers and 1 caramelized puff pastry layer.
- To assemble, cut fresh raspberries in half and place them cut-side down along the edges of the first pastry layer, with open ends facing outward. You should be able to fit 5 halved raspberries in two rows.
- Spoon or pipe 70g of Wicked Sister High Protein Chocolate Pudding down the centre of the pastry between the two rows of raspberries.
- Place the second plain puff pastry layer on top of the raspberry pudding filling.
- In a bowl, whip 65g of cream, then gently fold it into 200g of Wicked Sister High Protein Vanilla Pudding. Transfer the mixture to a piping bag with a piping tip.
- Pipe 2-3 long strips of the vanilla mixture on top of the second pastry layer, followed by 2 shorter strips on top of those. Finally, place the caramelised puff pastry layer on top, shiny side up.
- Refrigerate to set, then enjoy.