by Cassie | Oct 15, 2020 |
This burnt vanilla mille-feuille is my lightened up version of the French classic!
There are three main components to this delicate little dessert; The pastry layers, burnt vanilla and the super creamy and thick new Nutriday double cream yoghurt. The yoghurt is super special and is a real treat for breakfast as it tastes like pudding! It’s also one of my favourite things to add to desserts. In order to turn it into a quick and easy filling, I made what is traditionally called ‘Labneh’. It’s a process of straining the yoghurt through muslin cloth to remove most of the whey, which results in a thicker, pipeable consistency. Not only is it seriously easy to make, but it is also a far lighter replacement for the traditional mille-feuille (pronounced meel-foy) filling of custard.
Burnt vanilla powder is my secret way of making sure that every part of the (very expensive) vanilla bean is used – I first scrape the seeds from the vanilla bean and use these in panna cotta, ice cream etc, then I steep the vanilla bean in vodka for a few weeks to make my own extract. After that I place the vanilla bean in a jar of sugar, and finally, I toast it and grind it to make burnt vanilla powder. FOUR uses from one vanilla bean. If you don’t have vanilla beans, then you can use the new Nutriday vanilla flavoured yoghurt which has tiny little black specks of vanilla seeds in it which I just adore. I totally would’ve used that if it had launched before I shot this post!
Lastly, we get to the pastry. Traditionally, mille-feuille is made from puff pastry and as delicious as puff pastry is, I secretly really don’t like it in mille-feuille. I like my desserts to crumble into submission when I put my fork through them and puff pastry just doesn’t do that for me (although I have a mille-feuille in my cookbook with a clever puff pastry trick that DOES!) So, in order to make this mille-feuille absolutely melt in the mouth, I’ve used phyllo pastry which has been brushed with melted butter and icing sugar. This is a great make-ahead dessert (all the elements can be made ahead of time and then just assembled on the day) and just perfect for the warmer weather. In fact, it would probably make a perfectly acceptable breakfast, too! Happy baking!
Burnt Vanilla Yoghurt Mille Feuille
2020-07-30 12:07:09
Serves 4
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 500ml NutriDay Double Cream Yoghurt
- 1 x 125g phyllo pastry (3 phyllo sheets)
- 50g salted butter, melted, for brushing
- Icing sugar, for dusting
- 30g Demerara icing sugar, plus extra to dust
- 1 tbsp burnt vanilla powder (see TIP) or vanilla extract
- Fresh raspberries, to garnish
- Place the yoghurt in a muslin cloth and allow it to drain for 2 hours or until thick.
- Refrigerate until ready to use.
- Preheat the oven to 180°C (or 160°C fan-forced) and line 2 baking trays with baking paper.
- Cut the phyllo sheets in half and, working with one half at a time, evenly brush the melted butter over the phyllo sheet and dust liberally with icing sugar. Place another sheet of phyllo over the top and repeat this process until you have three layers. Finish the top layer with another layer of melted butter and icing sugar.
- Repeat this process until all the pastry has been used up.
- Trim the rough edges of the pastry layers and cut out 10cm by 5cm rectangles.
- Place on the lined baking trays and place in the oven for 8-10 minutes or until golden and crisp. Remove from the oven and cool completely.
- When ready to serve, whisk the icing sugar and burnt vanilla into the yoghurt.
- Place into a disposable piping bag and cut the tip of the piping bag at an angle. (You can use a piping tip of your choice if you’d prefer)
- Assemble the mille-feuille by piping a layer of yoghurt and topping it with another layer of phyllo. Repeat this until you have 3 layers. Finish with a layer of yoghurt and raspberries.
- Serve immediately.
- TIP: To make the burnt vanilla, preheat the oven to 180°C (or 160°C fan-forced).
- Place the vanilla pod in the oven for 5 minutes or until it puffs up.
- Leave to cool before blending to a fine powder in a blender or food processor. This method is perfect for using up vanilla beans which have already been used to infuse sugar or your own vanilla extract.
The Kate Tin https://thekatetin.com/
by Kate | Jun 4, 2019 |
This Salted Caramel and JAZZ™ Apple Baklava has flaky, buttery layers of phyllo pastry with a filling of tangy JAZZ™ Apple, spices and is doused in salted caramel sauce.
#SPONSORED
They say an apple a day keeps the doctor away, right? So by default, this baklava is… good for you! We’ll just ignore the lashings of butter, caramelised white chocolate and salted caramel soaking syrup then, shall we? It will be our little secret.
Until the team over at JAZZ™ apples sent me a big box full of these crunchy apples, I’d actually never tasted them (shock, horror!) An apple is an apple, right? Wrong. I can’t believe just how delicious JAZZ™ apples are! They are definitely now my favourite – sweet and juicy but with a slight tang to them. It’s this sweet-tangy combo which makes them perfect for desserts and baking! Thanks to the farmer who had the bright idea to combine Royal Gala and Braeburn apple varieties to create the JAZZ™ apple!
Inspired by this winning combo, I created a spin on baklava which is loaded with cooked JAZZ™ apple, toasted almonds, my FAVE caramelised white chocolate and instead of drenching the crunchy cigars in honey, I doused them in a salted caramel sauce which makes them not-too-sweet and utterly moreish. A topping of chopped JAZZ™ apples gives a bright freshness, juiciness and cuts through any sweetness. A big old scoop of vanilla ice cream is all that’s standing between me and ugly-eating this on the couch in my slippers (which I may or may not be currently doing!).
Salted Caramel and JAZZ™ Apple Baklava
2019-06-03 15:18:07
Yields 24
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 800g (12) JAZZ™ Apples, peeled and chopped finely
- 2 lemons, juiced
- 15ml (1 tbsp) ground cinnamon
- 5ml (1 tsp) ground nutmeg
- 2,5ml (½ tsp) ground cloves
- 600g (6 cups) whole almonds
- 180g caramelised white chocolate, plus extra to serve*
- 10ml (2 tsp) salt
- 24 sheets frozen phyllo pastry, thawed (2 x packs)
- 200g unsalted butter, melted
- 375g golden caster sugar
- 150g honey
- 125g salted butter
- 15ml (1 tbsp) sea salt flakes
- 100g pistachios shelled and roasted
- 3 JAZZ™ apples, extra, cubed
- For the filling, place a medium pot over high heat and combine the apple, lemon juice and spices together. Lower the heat and allow the apples to cook down, stirring every now and then, for 10 minutes or until the apples have softened slightly. Gently mash the apple mixture, leaving a few chunks.
- In a food processor, blitz the almonds until finely chopped.
- Transfer the almonds into a large bowl, stir in the caramelised white chocolate and cooked apple. Set aside for 30 minutes or until completely cooled.
- Preheat the oven to 180°C (160°C fan-forced).
- Grease a 35cm x 25cm baking dish.
- To roll the cigars, slice the phyllo sheets in half and place ½ a phyllo sheet on a clean counter with the long edge parallel to you. Brush the surface with melted butter. Spoon a ¼ cup of the nut mixture in a sausage shape about 3cm away from the edge of the pastry.
- Fold both sides of the pastry over the filling and roll up tightly to enclose.
- Place the baklava rolls in the prepared baking dish, generously brushing the tops with extra butter.
- Bake for 45-50 minutes or until golden and crisp.
- To make the salted caramel sauce, combine the sugar, honey and ½ cup (125ml) water in a medium-sized pot over medium-high heat. Stir until all the sugar has dissolved then bring to a gentle simmer, swirling occasionally for about 8 minutes or until amber in colour. Whisk in the butter, a cube at a time, until all the butter has melted in. Swirl in the sea salt flakes. Remove from heat and set aside.
- Once the baklava is golden, pour all of the salted caramel sauce over.
- Serve with chopped pistachios, cubed JAZZ Apples and a drizzle of extra caramelised white chocolate.
- *TIP Use white chocolate, if desired
By TheKateTin.com
The Kate Tin https://thekatetin.com/
