Roasted Summer fruit Millefeuille

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A classic French patisserie, supersized into a delicious Australian Summer knockout. Roasted Maple Peaches and Blueberries sandwiched between flaky puff pastry and firmly whipped cream.

Don’t let the long recipe put you off, it’s a cinch to put together and looks super impressive.

Ingredients

FOR THE ROASTED FRUIT

  • 2tbsp Maple Syrup
  • 1/3 cup Orange juice
  • 6 Allspice berries, crushed lightly
  • 2 star anise
  • 1 cinnamon stick
  • 6 peaches, halved and stone removed
  • 250g Blueberries
  • 6 sprigs rosemary

FOR THE MILLEFEUILLE

  • 1 pack quality Puff Pastry – Careme brand is best
  • 700ml pure cream
  • 200g Mascarpone
  • 2tbsp Icing Sugar
  • 1tsp Vanilla bean paste
  • Crushed Pistachio and Fresh Tarragon to sprinkle

Method 

  • Preheat oven to 190°c (fan forced)
  • Combine Maple Syrup, Orange Juice, All Spice, Star Anise and Cinnamon in a jug and mix well
  • Place a large sheet of foil in a baking tray, top with peaches, blueberries and rosemary sprigs
  • Pour over Maple syrup liquid then place an additional sheet of foil over the top and seal tightly
  • Place in the oven for 15 minutes, then remove and allow to cool. Once cool, slice the peaches into segments
  • Adjust the oven temperate to 200°c (fan forced)
  • Take out puff pastry and place on a lightly floured surface. Roll out using a floured rolling pin until 3mm thick
  • Cut into 2 even rectangles (trim to straighten sides). Place both pieces on a large baking tray lined with baking paper. Place another piece on baking paper on top of the pastry and then top with another baking tray to weigh down
  • Bake for 15 mins, then reduce oven temp to 180°c and bake for a further 15 mins. Remove the top baking tray and baking paper, then return to the oven for about 5 mins, or until nice and golden. Remove and allow to cool
  • While pastry is baking, whip then cream until just fluffy, then fold in the mascarpone, icing sugar and vanilla
  • Once everything is cool, you can assemble. Place 1 sheet of Puff pastry on a platter, and top with 1 inch of cream mixture. Top this with a row of peaches and some blueberries
  • Repeat this step with another row of cream, then place the second sheet of pastry on top. Spread some more cream on the top of the pastry and place another row of fruit on top of that. Top with crushed pistachios and fresh tarragon leaves
  • Serve as soon as possible to avoid the pastry getting too soggy