The Great British Bake Off: Kitchen Classics by The The Bake Off Team

Author:The The Bake Off Team
Language: eng
Format: azw3, epub
ISBN: 9781408726990
Publisher: Little, Brown Book Group
Published: 2023-09-28T00:00:00+00:00

Rhubarb & custard mille feuille

In late winter or early spring, when forced pink rhubarb is at its colourful and flavourful best, these ‘thousand-layered’, flaky pastries are pretty enough for any patisserie window and taste utterly sublime.

Makes: 10

Hands on: 3 hours + chilling

Bake: 1–1½ hours

FOR THE PUFF PASTRY

175g plain flour

125g strong white bread flour

pinch of salt

300g unsalted butter, chilled

125ml ice-cold water

1 tsp lemon juice

2 tbsp icing sugar, sifted

FOR THE RHUBARB

800g forced rhubarb, cut into 9cm lengths

150g caster sugar

juice of ½ large orange

½ vanilla pod, split

FOR THE CUSTARD

600ml whole milk

½ vanilla pod, split

6 egg yolks

125g caster sugar

50g cornflour

2 platinum-grade gelatine leaves

50g unsalted butter, cubed

FOR THE FILLING

200ml double cream

2 tbsp icing sugar, sifted

You will need

2 or 4 baking sheets, lined with baking paper

20cm square baking tin, lined (base and sides) with baking paper that overhangs the sides

…………

1 Make the pastry. Add both types of flour and the salt to a large bowl. Cut 50g of the butter into cubes and rub it into the flour until the mixture resembles breadcrumbs. Add the water and lemon juice and mix with a table knife to bring the dough together. Add a little extra water if needed. Gather the pastry into a ball, then flatten it into a neat postcard-size rectangle. Wrap and it chill for 1 hour, until firm.

2 Lightly flour the work surface and roll out the pastry to a rectangle three times as long as it is wide (about 36 x 12cm), with one of the short sides nearest you. Cut the remaining 250g butter into 2cm-thick slices. Place the slices side-by-side between two sheets of baking paper and flatten and roll the butter with a rolling pin into a neat 11cm square, slightly smaller than one-third of the pastry rectangle. Place the butter on the middle section of the pastry and fold the bottom third up over it, brushing off any excess flour, then fold the top third down and lightly press the pastry edges together to seal in the butter.

3 Turn the pastry square 90º clockwise and roll it out again into a 36 x 12cm rectangle. Try to keep the pastry edges as neat as possible. As before, fold the bottom third of the pastry rectangle up over the middle third and the top third down, brushing off any excess flour. Lightly press the pastry edges together, turn the square 90º clockwise, then wrap and chill it for 45 minutes.

4 Roll out the pastry again, as in Step 3, and fold it again into neat thirds. Then, finally, roll the dough into a neat rectangle three times as long as it is wide, and this time fold the top edge down to the middle and the bottom edge up to the middle to meet it. Turn the dough 90° clockwise on the work surface, then fold it in half like closing a book. Wrap and chill the pastry for at least 2 hours.

5 Bake the rhubarb. Meanwhile, heat the oven to 180°C/160°C fan/Gas 4. Place the rhubarb in a large ovenproof dish.

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