kaffir lime & plum mille feuille
layers of kaffir lime creme patisserie, fresh plum & puff pastry
this valentine’s day special is dedicated to all of you following penny’s kitchen <3
thank you for the support, it means the world!
there is a kaffir lime tree near my house that overhangs the street. the smell is incredible and i can’t resist picking a few leaves whenever i walk past
i gently steeped a small handful of leaves overnight to make the creme patisserie filling
hand-laminated puff pastry and tart plums round out the layers and provide the sweet / tart / creamy / crunchy balance
i would make you all one if i could!
makes two assembled mille feuille, plus extra creme patisserie
ingredients
puff pastry
96g plain flour, plus more for dusting
4g caster sugar
2.5g salt
20g butter, softened
1/4 tsp white vinegar
40g water
76g butter for the butter block
kaffir lime creme patisserie
210mL milk (soy or cow)
4-5 kaffir lime leaves
1 tsp vanilla paste
32g caster sugar
18g cornflour
2 egg yolks
assembly
2-3 plums
optional: kaffir lime leaves or kaffir lime fruit for zesting
method
puff pastry
sift together the flour (96g), sugar (4g), and salt (2.5g) into a large bowl
add the softened butter (20g) and rub in with your fingertips until completely worked into the flour
make a well in the centre and slowly pour in the water (80g) and vinegar (0.25 tsp) while whisking together with a fork to combine a rough dough
gently stir together until just combined
turn out onto a well floured benchtop and shape into a rough rectangle
wrap in plastic wrap and let rest in the fridge for at least two hours
prepare the butter block by cutting the butter (76g) into 5mm thick slabs and arranging in a rectangle (mine was about 10cm by 15cm) on a sheet of baking paper
hand laminate the dough for a total of three book folds (see here for full instructions)
once the final fold has been completed and the dough has rested, roll out to a 6mm thick rectangle about 30cm by 20cm
dust both sides with caster sugar
preheat the oven to 200°C
cut out six heart shapes (or rectangles, your choice) and arrange on a lined baking tray
freeze for 10 minutes to chill while the oven heats
place a second baking tray (perhaps plus weight if needed) on top of the puff pastry to weigh them down while they bake (mine weren’t weighed down enough and you can see how tall they got and how unstable the mille feuille was as a results!)
transfer to the oven and bake for 15-20 minutes until completely cooked through and golden brown
let cool for at least 30 minutes
kaffir lime creme patisserie
in a small saucepan, add the milk (210mL), kaffir lime leaves (4-5), vanilla (1 tsp), and flavourings (if using) and heat gently over low heat to infuse
optional: cover and refrigerate overnight, then warm again for maximum infusion
whisk together the sugar (32g), cornflour (18g) and egg yolks (2) in a medium bowl until pale and fluffy
slowly pour the warm milk into the egg yolk mixture, whisking constantly
return the mixture to the saucepan and whisk constantly over medium heat until thickened
remove from the heat and pass through a sieve to remove the kaffir lime leaves and any cooked egg bits
transfer to a piping bag or ziploc bag and refrigerate until cooled and thickened, about 2 hours
assembly
finely dice the plums (2-3)
place the first puff pastry heart on a plate
pipe a third of the kaffir lime creme patisserie onto the puff pastry (your choice squiggle or dollop shapes!)
sprinkle with plum pieces
repeat with the remaining puff pastry, kaffir lime creme patisserie, and plum pieces to form two mille feuille of three layers each
optional: finely zest a kaffir lime fruit over the top or finely slice a kaffir lime leaf and sprinkle on top right before serving
eat immediately before it topples over!
