Hello again world! I’m back with another recipe, albeit not exactly a paleo one. It is not particularly healthy… but erm. Eggs? Lots of eggs. Yes. Very protein dense *ahem*…. Anyway, health status aside, I decided to thank my partner for his help through this busy and stressful semester by making his favourite treat, which is of course the delicious French custard square, the “Mille-feuilles”. Suffice to say that between him, myself and our flatmates there isn’t very much left. I’ll take that as a sign that it’s edible and worthy of sharing with you.
Mille feuilles means “a thousand sheets”, which is exactly what happens to this delicious pastry when you bite into it. You can certainly make your own pastry, but living in Auckland city it is far too convenient for me to purchase the flaky puff perfected by our local French bakery, Paneton. You can buy this at New World in the central city as well, for anyone who is wondering. However, any flaky puff will do.
The thing I love about this dish is the amazing contrast in texture between the beautifully smooth crème pâtissière and the crunchy, flaky pastry. It truly is a match made in heaven, so it’s no wonder there seem to be variations of this pastry all around the world.
If you’d prefer to reduce the sugar content of this treat, you can definitely omit the icing, which I have to say doesn’t really add a lot to the treat. Instead, you can dust a light layer of icing sugar, or slivered almonds, or both. I prefer it this way, but this time I couldn’t resist playing with artistic icing patterns.
As you can probably tell, I’m so excited about this, which is why I’ve decided to share it at this late hour, as I’ve just received the beautiful pictures from my very talented flatmate, Claudio.
Enjoy in moderation and all that jazz.
Photo credit: photos of the finished product courtesy of Claudio VP. Please request permission before republication other than social media sharing with links to this page.