After my last blogpost of Oustau de Baumaniere I commented that the meal was let down by its “exceptional” millefeuille dessert. I promised that I could knock one up in no time and make it better. Well, here’s my take on the dessert.
Firstly, the ice cream wasn’t bitter. Secondly the pastry cream was light and airy, not dry and stodgy. Not one to blow my own trumpet, but it was definitely better. I made two versions of my dessert. The photo above was with puff pastry that was uncovered when it cooked. I just prodded it a lot with a fork so that it didn’t rise too much. It will still rise, but as I’m not a massive pastry fan I prefer as light pastry as I can get. I made some other layers that were cooked with a baking tray on the pastry to keep it flat. This leads to a denser but flatter pastry. My uncovered pastry can be split in two, whereas the latter can’t.
As you can see from the photo there is still more than enough pastry from the lighter version. On top of the dessert is what is called a nougatine, don’t ask I have no idea, but it’s an easy bit of sugar work to construct.
- 300g, rolled to fit a baking tray and 3mm thick Puff Pastry
- 150g Mascarpone
- 100g Icing Sugar
- 1 Tsp Vanilla Extract
- 150ml, whipped to stiff peaks Double Cream
- 100g Pistachios
- 2 Tbsps Lavender
- 500ml Milk
- 75ml Honey
- 3 Eggs
- 200ml Single Cream
- 1 Tbsp Cornflour
Lavender Ice Cream
- The pastry layers can be made in advance. Stored in an airtight box for 5 days. Otherwise set the oven to 180°c Fan cook the pastry for 15-20mins. If it has risen too much, just split it into thick enough layers.
- For the ice cream, add the lavender to the milk. Bring to the boil, remove from heat and leave for 30minutes to let the lavender infuse. Sieve out the lavender, add the honey to taste. Mix the eggs and cornflour until well combined. Add the cream to the milk and heat slowly with the egg mix until a thick custard is formed. Cool then add to your ice cream maker.
- For the pastry cream. Blitz 50g pistachios in a blender to make a paste. Add this to the mascarpone that has been sweetened with the icing sugar. Add the vanilla, and fold together with the whipped cream. Put into a piping bag.
- For the nougatine, firstly prepare a baking tray with some greaseproof on it. Tilt the tray at an angle, about 30°-45°. Now heat a load of sugar in a pan until it starts to brown and smell of caramel. As soon as its at the caramel stage pour onto the top of the baking tray and let it slide down by itself. This will ensure a thin layer. Sprinkle with pistachios while hot. Give it 5 minutes to cool and then cut with a wet knife into nice little rectangles.