Fresh Fruit Mille-Feuille

Pastry

1. Add all ingredients (except Rollex Gold) into spiral mixing bowl.
2. Mix for 2 minutes on slow and 4 minutes on fast speed.
3. Pin out the dough into a rectangular shape and, using pastry brake, place Rollex Gold covering 3 quarters of the dough.
4. Fold the uncovered part half way down the dough and then fold the other end to make one half turn, leave to rest for 5 minutes and repeat another 5 times.
5. After the 6 half turns, pin dough to 5mm thickness and cut into 160cm x 320cm.
6. Bake at 220℃ 20-25 minutes.

Custard Filling

1. Whisk the water and Enbelett Superior Cold Custard for 1 minute on slow speed.
2. Scrape down.
3. Mix for a further 3-4 minutes on fast speed.

Custard Cream

1. Whisk the water, Instant Cream and Enbelett Superior Cold Custard for 3-4 minutes.

Finishing

1. Take one of the pastry pieces and pipe Custard Filling on the base.
2. Chop up a selection of fresh fruit, place on top of the Custard Filling and then pipe the Custard Cream.
3. Repeat this process for the top layer.

• Bakels Relax
• Enbellet Cold Custard Mix
• Instant Cream
• Rollex Gold