Passionfruit yoghurt millefeuille
Indulge in the delightful layers of our Passionfruit Yogurt Millefeuille. This elegant dessert combines a crispy puff pastry base with a luscious mixture of heavy cream and Greek yogurt, all sweetened to perfection with a touch of powdered sugar. Accented with crunchy almonds and a hint of sugar, this sophisticated treat is sure to impress. Perfect for any special occasion, it’s a sweet symphony of textures and flavors that will leave you craving more.
- 18 May 2024
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 6 Ingredients
{'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.'}
Ingredients:
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!
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.
{'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!"}
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.94g | 2% |
| Sugar 8g | 8% |
| Fat | |
| Fat 24g | 30% |
| Saturated 7g | 24% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 10mg | 2% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 1.73mg | 11% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.18ug | 8% |
| Vitamin C 0.12mg | 0% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 1.20mg | 11% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 90mg | 3% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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