Recipe Tryout: Lorraine Pascale’s Lemon and Blueberry Millefeuille
This Saturday we invited a couple of friends over for dinner and some silly-time. It was a great excuse to go mad in the kitchen and so we skipped our fancy plans of museums and bicycle browsing in favor of shopping and cooking. Just my kind of Saturday.
First thing I did was to go through the folder of recipes I compiled during my recent months of BBC iPlayer-addiction. Luckily I found Lorraine Pascale’s lemon and blueberry millefeuille: Flaky caramelised puff pastry gently sandwiching vanilla cream, lemon and blueberry.
As any other self-important food blogger, I must stress that though the recipe is hers, I added my own invaluable twists to it. In Pascale’s version the cream filling is flavored with lemon zest and a bit of juice, but I opted for a mascarpone-vanilla-whipped cream drizzled with tangy lemon curd instead.
While her recipe was very easy and comparatively quick to follow (but do prepare the puff pastry in advance – takes a while if you want the right size), I did not get the part about the icing sugar on the puff pastry. Somehow it did not melt properly in the oven, but this is where my creme brulée torch came in handy. Turning the blue flame on the icing sugar really added some crackle and gloss to the layers – that is until I covered them with more icing sugar.
Lemon Curd (makes one large jar/200ml)
- 125 grams light brown cane sugar
- 60 grams butter
- 60 ml. lemon juice
- The zest of one lemon
- Two eggs (pasteurised if you’re in Denmark, normal eggs if you’re anywhere else)
Rinse a jar and pour boiling water over it or use whichever other method you like to make it suitable for long storage.
In a small saucepan, melt the butter and gently mix in the sugar, then add lemon juice and zest, stirring until the sugar has dissolved. In a separate bowl mix the egg yolks and whites together and add a good splash of the warm lemon-butter mix, mixing the eggs regularly with a good sauce whisk.
Then put the saucepan back on very low heat and slowly add the egg mixture to the rest of the lemon butter and mix carefully until it curdles. You know you’re done when you can cover the back of a spoon and the curd stays there – you can even speed up the process by leaving the curd-covered spoon in the fridge for a few minutes to see if it sets properly.
Pour into the jar, seal it and refrigerate allowing a couple of hours for it to set. Enjoy on toast, in tarts, muffins, cakes – there should still be plenty left after the millefeuilles.