Vanilla Chocolate Mille-feuille - Chef Recipe by Adriano Zumbo

Ingredients

Pastry:

1 sheet frozen puff pastry
Baking paper
Icing sugar, for dusting

Filling:

10 whole raspberries, halved
70 g Wick Sister high protein chocolate pudding
200 g Wicked Sister high protein vanilla pudding
65 g cream

Method

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 70 g 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 65 g of cream, then gently fold it into 200 g 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.

Credits: Adriano Zumbo

Photo Credits: Adriano Zumbo