Preheat the oven to 200C/400F/Gas 6. Interested in Gordon Ramsay restaurants? When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife. Finish with a top layer of pastry. (Don’t overbeat or it will separate.) You can vary the filling of the millefeuille as much as you like. Desserts should always have that wow factor, and this dish is incredibly simple to prepare, yet looks and tastes absolutely stunning. Sorry, we couldn't sign you up. Gordon Ramsay Holdings Limited (GRHL) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as “glue,” and put a piece of pastry on top. Click here, about all of our restaurants in the group, 320–375g ready-rolled all-butter puff pastry, ½ tbsp orange-flavoured liqueur, e.g. Unroll the pastry and place on a non-stick baking tray. To get more information or to amend your preferences, press the “Cookie settings” button. Chill until ready to use. Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. Preheat the oven to 425°F. Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. You may find this causes parts of the site to function unexpectedly. Line a large baking sheet with baking parchment and scatter with more sugar. Remove and leave to cool slightly on a wire rack. Please try again, Yes I would like to receive latest marketing information by email from Gordon Ramsay, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants in the group  For more information please see our privacy policy. #MumbaiRoundUp Great Food, Tipsy Cocktails And Lots Of Fun In Store For You This... A Look at Some of the Best Mandalay Bay Restaurants. Your browser appears to have Javascript disabled. Assemble the millefeuille just before serving. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200°C/Gas 6 and cook for a further 7–12 minutes until the pastry is golden and glazed. Unroll the pastry and place on a nonstick baking sheet. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200°C/Gas 6 and cook for a further 7–12 minutes until the pastry is golden and glazed. Let the chefs do the hard work - see what the Gordon Ramsay restaurants in London are getting up to for Mother's Day & book now. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Dine in Elegance at the Be Our Guest Restaurant in Disney... How to Make the Classic Breakfast Dish Bubble and Squeak. Use crème fraîche, mascarpone, strawberries, lime… whatever you like. Unroll the pastry and place on a nonstick baking sheet. Add the orange zest and liqueur and fold in using a spatula. Don't think you can quite pull it off? For the millefeuille, roll the pastry out to 5mm/¼in thick. This site will function better if you upgrade to the latest version. Unroll the pastry and place on a non-stick baking tray. The addition of fresh berries can elevate your traditional mille-feuille to new towering heights as in Sally Abé’s Mille-feuille of peach and raspberry with a citrus cream recipe. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. Assemble the millefeuille just before serving. Please enable JavaScript, It appears you are using an older browser. One 11-ounce package frozen all-butter puff pastry, POACHED WINTER FRUITS WITH ZABAGLIONE RECIPE, Chocolat Movie Vianne’s Spiced Hot Chocolate, Re Use Pickle Juice : Make the most out of this Ingredient, Zomato Announces That It Will Be Cashless No More In Dubai, 15 Recipes For A Sumptuous Baisakhi Celebration, Top 10 Fine Dine Restaurants Of 2015 In Bengaluru. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. Preheat the oven to 220°C/Gas 7. Heat oven to 200C/180C fan/gas 6. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as ‘glue’ and put a piece of pastry on top. On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. (Don’t overbeat or it will separate.) When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife. Step 2 In the bowl of a food processor fitted with a metal blade, blend together flour, Redpath® Granulated Sugar, and salt. Remove and leave to cool slightly on a wire rack. Grand Marnier. Meanwhile, mix the vanilla seeds into the cream. Strawberries also make a perfect pairing with mille-feuille, as seen in Adam Byatt’s recipe for Strawberry and macadamia mille-feuille or Stephen Crane’s elegant Strawberry mille-feuille recipe. Chill until ready to use. Serve immediately, dusted with more confectioners’ sugar. Use the rolling pin to lift the pastry onto the baking parchment. Read our Cookie Policy. HungryForever Food Blog. Finish with a top layer of pastry. Measure out 1 cup (240 ml) of water, and place into fridge while butter is in the freezer. Meanwhile, mix the vanilla seeds into the cream. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Set aside ¼ cup (57 g) of butter and place the remainder into the freezer until almost frozen; about 15 minutes. Remove and leave to cool slightly on a wire rack. Add the orange zest and liqueur and fold in using a spatula. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Dust generously with confectioners’ sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 400°F and cook for an additional 7–12 minutes until the pastry is golden and glazed. We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at guestrelations@gordonramsay.com. Serve immediately, dusted with more icing sugar. Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. In order to give you a better and personalised experience, this website uses cookies (technology that remembers your use of the website by placing tracking tools on your device). Do you accept these cookies and the processing of your personal data involved? By lightly dusting the top of the pastry with confectioners’ sugar, it caramelizes the top and allows all the layers to separate into the “thousand leaves” that give the dessert its name. Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end.