Wild Hearts Mille Feuille
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus waiting/cooling time
Cooking time: 25 minutes
- 2 sheets butter puff pastry
- 250g/8.83ozs. cream cheese
- 1 cup caster or superfine sugar
- A few drops raspberry essence
- Pink food colouring
- 2/3 cup cream
- Fruit, meringues, macarons and edible flowers to decorate
Step 1 - Lay out the sheets of puff pastry one on top of each other with parchment in between. Cut out two hearts in the puff pastry of identical size and shape. Then cut out a smaller heart in the centre. Place on a parchment lined tray and refrigerate for 30 minutes.
Step 2 - Preheat oven to 220C/440F. Bake the hearts for 20-25 minutes until golden. Remove and cool completely.
Step 3 - Using a whipping attachment, whip the cream cheese, sugar, raspberry essence and colouring for 2 minutes until fluffy. Add the cream and start on low speed while it mixes in and then gradually increase to high speed whipping until it is voluminous and fluffy. Place in a piping bag with a #867 tip and pipe onto the hearts. Place in the fridge to firm up (about 30-45 minutes).
Step 4 - Decorate with cut strawberries, meringues and fruit on top.