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.

people_outline

6 Portions

access_time

Prep: 20 minutes
Cook: 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

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.
Fromage Frais Cream: Fold the fromage frais into the whipped cream. Cover and refrigerate until ready to use.
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
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.
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