New Classic Cuisine
The first book published by the Roux Brothers. It distilled Escoffier standards of French classic cuisine into more friendly recipes centered firmly on basic skills but taking into account the demands of time, the nature of people and of individual tastes. It was the definitive french cook book for the 1980’s.
Over 200,000 copies sold.Buy
Mille-feuilles, fraises ou framboises (Strawberry or raspberry mille-feuilles)
This is a light, delicate, crispy dessert. To keep the mille-feuilles crisp, never bake them more than 1 or 2 hours before the meal and only fill them with fruit and cream just before serving.
The strawberries or raspberries: wash, drain and hull the fruit and cut into halves or quarters, or leave whole, depending on the size. Put into a bowl with 300ml red fruit coulis and mix well. Place in the refrigerator.
The double cream: pour the cream into a well-chilled bowl and whip until the whisk leaves a trail with lifted. Stir in the chilled sorbet syrup and whip until almost stiff. Chill in the refrigerator. Assemble a piping bag and medium plain or fluted nozzle and chill.
The puff pastry: preheat the oven to 220C / 425F / Gas 7. Dust the pastry board and the pastry with icing sugar, not flour, and roll out the pastry to a thickness of about 4mm. Cut out 8 circles with a plain round pastry cutter, 9cm diameter and place them on a baking sheet brushed with cold water. Leave to rest in a cold place for 30 minutes before baking.
Bake the pastry circles in the preheated oven for about 10 minutes. The icing sugar from the pastry board should give the tops a lovely glaze. Using a palette knife, transfer the pastry circles to a wire rack.
Using a small, sharp knife, hollow out a small cavity in the centre of 4 of the pastry circles. Spread a little whipped cream over the bottom of each cavity, then fill generously with strawberries or raspberries. Pipe a pretty border of whipped cream around the outside edge of each filled circle, then top with the second pastry circle. Place on individual plates, pour about 100ml red fruit coulis around each mille-feuille and pipe a rosette of cream on top of each one. Decorate with a raspberry or small strawberry.
350g puff pastry
400g strawberries or raspberries
700ml red fruit coulis
500ml double cream
150ml sorbet syrup, chilled
60g icing sugar