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Gāteau Mille Feuilles Au Citron
Ingredients
8 oz quantity of puff pastry
¾ pint double cream
5-6 oz apricot glaze
For lemon curd filling (see note)
8 oz caster sugar
4 oz unsalted butter
Grated rind and juice of 2 large lemons
3 eggs (well beaten)
For decoration
Small shapes made from trimmings of puff pastry
Crystallised fruits
Almonds, or pistachio nuts
4-5 inch diameter plain cutter
Method
Set oven at 400°F or Mark 6, and dampen a baking sheet.
Roll out pastry very thinly and cut 2 rounds the size of a dessert plate; remove the centres of each round with the cutter to leave a large ring of pastry. From remaining pastry cut a plain circle, a little thicker and larger than the rings, to form base for the cake.
Place the pastry rings on the baking sheet, prick them well with a fork and bake in pre-set hot oven for 8 minutes. Then prick and bake the circles on a dampened baking sheet for 12-15 minutes. Make any pastry trimmings into tiny stars, diamonds, etc., bake in the hot oven for 5-7 minutes, or until brown, then leave to cool.
Put all the ingredients for lemon curd into an enamel pan or stone jam jar standing in boiling water. Stir gently over low heat until mixture is thick. (It must not boil or it will curdle.) Pour into a bowl and allow to cool.
When all the pastry is cool, brush with warm apricot glaze and mount one ring on top of another on a base. The gâteau has one plain circle as a base and two rings. Brush the top and sides with apricot glaze and decorate with the small pastry shapes, crystallised fruit or chopped nuts.
To serve: reserve a little cream for decoration and whip the remainder until it begins to thicken, then fold in the lemon curd. Fill the gâteau with curd mixture and decorate the top with rosettes of whipped cream, crystallised fruit and chopped nuts.
Note:- you will need only about a third of this lemon curd mixture for gāteau mille feuilles au citron, but make the full quantity and the remainder will store for several weeks in a cool place.
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