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Nougat Mille Feuille Recipe


									                    Sally Williams Nougat Mille Feuille

1 Whole Puff pastry thawed


2 cups Milk
1 three inch piece vanilla pod, split lengthwise
¼ cup Sugar
2 Teaspoon Cornstarch
1 extra large egg
400g frozen hard chopped Sally Williams Nougat


Pour milk into heavy saucepan with vanilla pod. Bring to
simmer. Do not let the milk boil. Watch carefully. In the
meantime whisk the sugar and the cornstarch in a medium
bowl until no lumps remain. Add egg and mix until well
blended. Take vanilla pod out of milk mixture and split and Assembly
scrape the seeds into the milk mixture. Gradually whisk hot
milk mixture into egg mixture. Return mixture to saucepan Mix the custard with the Sally Williams frozen chopped
and stir until mixture thickens. Cool and then chill.         nougat getting the consistency you require. Leave some
                                                              nougat and custard for garnish. A few hours before serving
Turn oven on to 200° C or as per package baking put bottom half of pastry on a plate or serving platter and
instructions temperature. Unfold pastry sheet and cut 9 x 3 top with the custard nougat mixture. Top with more pastry,
inch rectangles with a sharp knife. Bake the rectangles on a more custard nougat mixture and top with pastry and finish
greased baking sheet until golden brown for 15 to 20 with a light touch of custard and a sprinkling of Sally
minutes. Transfer pastry to a rack and cool completely. Williams chopped nougat and garnish as you wish.
Thereafter cut pastry horizontally into 2 layers, yielding 18
rectangles.                                                   Serves 6

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