Passionfruit yoghurt millefeuille
This Passionfruit Yoghurt Millefeuille features layers of crisp puff pastry filled with a light and creamy passionfruit and Greek yogurt mixture, creating a refreshing twist on the classic French dessert. Perfect for elegant gatherings or special occasions.
Cook time 15 min
Prep time 20 min
Ingredients:
1 sheet puff pastry1 tbsp almonds
2 tsp sugar
1/2 cup heavy whipping cream
1/2 cup greek yogurt
2 tbsp powdered sugar
{'title': 'Passionfruit Yoghurt Millefeuille', 'description': 'Millefeuille, also known as the Napoleon, is a classic French dessert that consists of layers of puff pastry and cream. This version introduces a refreshing twist by incorporating passionfruit and Greek yogurt, resulting in a delightful combination of crisp pastry and creamy filling. Perfect for an elegant dessert or a special occasion treat.'}
Instructions:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to ensure even thickness.
- Cut the puff pastry sheet into equal-sized rectangles or squares (approximately 12 pieces).
- Place the cut puff pastry pieces on a baking sheet lined with parchment paper.
2. Add Almonds and Sugar:
- In a small bowl, mix the finely chopped almonds with the granulated sugar.
- Sprinkle the almond-sugar mixture evenly over the puff pastry pieces.
3. Bake the Puff Pastry:
- Bake in preheated oven for about 12-15 minutes or until they are golden brown and puffed.
- Remove from the oven and let them cool completely on a wire rack.
4. Prepare the Cream Filling:
- In a mixing bowl, combine the heavy whipping cream and powdered sugar. Whip until you get stiff peaks.
- Gently fold in the Greek yogurt until well combined. Be careful not to deflate the whipped cream.
5. Assemble the Millefeuille:
- Once the puff pastry is completely cooled, take one piece of the puff pastry and spread a generous layer of the yogurt-cream mixture on top.
- Place another piece of puff pastry on top of the cream layer and gently press down.
- Repeat the layering process to create stacks (typically 3 layers of puff pastry and 2 layers of cream filling).
6. Garnish and Serve:
- If using, drizzle some passionfruit pulp over the top layer for added flavor and a decorative touch.
- Optional: Dust the top with a light sprinkling of powdered sugar for an elegant finish.
7. Chill and Enjoy:
- Chill the assembled millefeuille in the refrigerator for at least 1 hour to set before serving.
8. Serve:
- Cut into individual portions using a sharp knife. Serve immediately and enjoy!
{'summary': "Creating a Passionfruit Yoghurt Millefeuille may seem intricate, but it's a rewarding process that results in a stunning and delicious dessert. By following these steps, you’ll achieve beautifully crisp layers of puff pastry filled with creamy, tangy yogurt and passionfruit filling – a perfect dance of textures and flavors. Impress your guests with this elegant and tasty delight!"}
Passionfruit yoghurt millefeuille FAQ:
You can substitute Greek yogurt with regular plain yogurt or an equal amount of mascarpone for a creamier texture. If you prefer a dairy-free option, use coconut yogurt.
Store the assembled millefeuille in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days for optimal freshness and texture.
The puff pastry is done when it is golden brown, puffed up, and flaky. This usually takes about 12-15 minutes at 400°F (200°C). Keep an eye on it to prevent over-browning.
Yes, you can prepare the cream filling a day in advance. Store it in an airtight container in the fridge, and gently fold it again before using to maintain its texture.
You can use a standard baking sheet lined with parchment paper to bake the puff pastry. Ensure there’s enough space between each piece for even baking.
Tips:
- Cool the puff pastry completely before adding the yogurt cream filling to maintain the crispiness of the layers.
- Use a sharp knife to cut the baked puff pastry into equal-sized rectangles for a neat and professional presentation.
- For extra flavor, toast the almonds before sprinkling them on the pastry.
- Chill the cream and yogurt mix for at least 30 minutes before assembling to ensure a smooth and firm filling.
- Dust the finished millefeuille with powdered sugar just before serving for an elegant finish.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 6g
Carbohydrates 27g
Fiber 0.94g
Sugar 8g
Fat 24g
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