Mille-feuille with preserved apricots and goat’s cheese (Provence-Alpes-Cote d’Azur)

Literally “a thousand leaves”, mille-feuille is found throughout the country, however this version is inspired by the apricots that are commonly grown in France’s southern regions.

• serves

  6

• prep

  1 hour

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 2 egg yolks
• 2 tbsp cornflour
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• 375 ml (1½ cups) milk
• 125 g soft goat’s cheese (see Note)
• 100 g good-quality apricot conserve
• 2 sheets all-butter puff pastry, just thawed
• 2 tbsp icing sugar
• 3 glacé apricots, quartered

Chilling time 1 hour

Instructions

To make crème pâtissière, whisk egg yolks, cornflour, caster sugar and vanilla in a large bowl. Place milk in a small saucepan over medium heat and bring to just below boiling point, then slowly pour over the egg mixture, stirring to combine.

Transfer to a clean saucepan and cook over medium heat, stirring constantly, for 5 minutes or until very thick. Transfer to a bowl and cover surface with plastic wrap. Cool, then refrigerate for at least 1 hour.

Meanwhile, place goat’s cheese in a bowl and beat until smooth. Add apricot conserve, mixing to combine. Refrigerate until needed.

Meanwhile, preheat oven to 200°C. Cut each pastry sheet into 9 4 cm x 10 cm rectangles and place on an oven tray lined with baking paper. Cover with a sheet of baking paper, place another tray on top to weight pastry down and bake for 15 minutes or until pastry is golden. Cool completely, then dust with icing sugar.

Spread a tablespoonful of cheese mixture over one pastry piece, then top with another pastry piece. Add a layer of crème pâtissière, then top with a third pastry piece and 2 glacé apricot pieces. Repeat with remaining cheese mixture, pastry, crème pâtissière and apricots.

Note

• Goat’s cheese, also known as chèvre, is available from delis, select greengrocers and specialist food shops.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.