Fromage Frais Cream and Rhubarb Mille-Feuilles

Mille Feuielles translates in French as a thousand sheets, this is how the puff pastry layers in this dish got their name. The rhubarb compote with the fromage frais is a delicious combination. For those of us in the Northern Hemisphere should take advantage of the tender forced vanities available in February.

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Portions: 6 Portions

Preparation: 20 minutes

Cooking: 20 minutes

Ingredients

Puff Pastry

  • 800g puff pastry

Fromage Frais Cream

  • 600ml fromage frais
  • 300ml double cream (whipped)

Rhubarb Compote

  • 400g rhubarb, washed, end and leaves trimmed, finely chopped
  • 150g caster sugar
  • 2 tbps water

Rhubarb Batons

  • 400g rhubarb, washed, stems and leaves trimmed, cut into 8cm batons (you should have at least 36 batons
  • 100g caster sugar
  • 2 tsp water

To Serve

  • 2 tbsp icing sugar

Method

  1. Mille Feuilles: Roll the puff pastry out on a floured work surface, so that it is 2-3mm thick and cut it into 18 rectangles 10cm x 5cm and place the on non stick baking trays. Set the puff pastry aside for 30 minutes to rest (to avoid shrinkage). Preheat an oven to 200°C. Place the puff pasty in the preheated oven for 20 minutes then reduce the temperature to 130°C and cook them for a further 10 minutes, until they are golden and crisp. Remove the mille-feuilles from the oven and allow to cool, store them in an air tight container until ready to use.
  2. Fromage Frais Cream: Fold the fromage frais into the whipped cream. Cover and refrigerate until ready to use.
  3. Rhubarb Compote: Place the rhubarb, sugar, and water in a saucepan over a moderate heat. Leave the rhubarb to simmer for 10-15 minutes, stirring occasionally until the rhubarb has broken down into a thick puree and the liquid has reduced. Remove the rhubarb from the heat and allow it to cool
  4. Rhubarb Batons: Place the sugar and water in a saucepan and allow it to cook until the sugar has dissolved. Add the rhubarb batons and coat it in the sugar and allow it to cook for 3-5 minutes until just tender remove it from the heat and allow the rhubarb to cool.
  5. To Serve: Place a puff pastry triangle out on each plate. Distribute a half of the cream on the puff pastry triangles followed by half of the rhubarb compote, place 2-3 rhubarb batons lengthwise across the width of the pastry so that they hang over. Top them with another layer of pastry and repeat this. To finish place a third layer of pastry on, dust it and the plate with icing sugar and place 2-3 rhubarb batons on lengthwise. Serve