Mille-feuille Of Fruit Recipe
Whipped Creme Fraiche
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Ingredients
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Fruit Layers
Whipped Creme Fraiche
Method
Fruit Layers
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to about 1/8 inch thickness. Cut each sheet into rectangles of equal size, approximately 3x5 inches.
Bake the Pastry
Place the pastry rectangles on a baking sheet lined with parchment paper. Prick the surface of each rectangle with a fork to prevent puffing. Bake for 15-20 minutes or until golden brown and puffed up. Allow to cool completely.
Prepare the Fruit
Wash and slice the strawberries, kiwi, and banana. Keep the raspberries and blueberries whole. Prepare the fruits just before assembling to maintain freshness.
Whipped Creme Fraiche
Whip the Creme Fraiche
In a mixing bowl, combine the creme fraiche, powdered sugar, and vanilla extract. Using a hand mixer or a whisk, whip the mixture until soft peaks form. Be careful not to over-whip.
Assembly
Layer the Ingredients
On a serving plate, place one puff pastry rectangle. Spread a layer of whipped creme fraiche on top, followed by a generous layer of mixed fruits. Repeat the layers, ending with a puff pastry rectangle on top.
Finish and Serve
Dust the top puff pastry with powdered sugar if desired. Serve immediately or refrigerate for up to one hour before serving for best texture.