twigg studios

A British baking blog, food photography

earl grey and vanilla bean mille feuille with lavender aka london fog

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this recipe was inspired by a London fog latte, which is an early grey and vanilla bean latte.
i added the lavender as i think it goes well with the flavour of earl grey.
i love earl grey, being from England i grew up drinking it so i love to find new ways to have it.
i infused the creme patissiere with earl grey tea and vanilla and flavoured the whipped cream with lavender extract. i made my own puff pastry but if you prefer the shop bought pastry is fine.

puff pastry recipe
recipe
2 cups (250g) plain flour
1tsp salt
100ml cold water
juice of 1/4 lemon
200g unsalted butter (block of butter)
in a bowl add the flour, salt and mix then add the lemon juice
and water and knead for a few minutes
until smooth then shape into a ball and make two cuts to
create a cross and put into a sandwich bag and put in the fridge for 1
hour,
take the block of butter and place between two pieces of
baking paper and using a rolling pin whack it until it forms a thin square.
remove the dough and pull each end of the slits out and roll
out into a large envelope shape.

place the butter in the centre and fold in the dough to the
centre and press together
 
roll the dough out into a large rectangle
fold each end to
the centre then fold in half, this is a book fold,
turn right then roll out again into a rectangle then fold 1/4 in and fold the rest over the top, wrap in cling film and place in the fridge for 30 minutes
take out and roll
out again and fold one half in then fold the other half on top
do this 3 more
times and wrap up again and place in the fridge for 30 minutes
fold three more
times and then its ready to use
preheat the oven to
200c
roll out to fit a
baking tray and slice into rectangles and place a tray on top to weigh down the
pastry.
bake for 20
minutes, turn and bake for 10 more minutes
let cool on wire rack
to make earl grey vanilla infused pastry cream
3 egg yolks
250ml milk
1/4 cup sugar
2tbsp corn flour
2 vanilla pods
2 earl grey tea bags
set a bowl over ice water
in a pan add the milk,
score a vanilla pod and remove the seeds and add to the milk add the tea bags and bring to the boil.
in a separate bowl whisk the egg yolks and sugar until a pale paste then add the , flour and mix until smooth add half of the hot milk and mix together with the egg yolks then pour it back into the
pan,
stir constantly over a low heat until it thickens,
pour through sieve into the bowl over ice water, place cling
film over touching the custard so a skin doesn’t form, let cool the put into a piping bag
to make lavender cream
200ml double (heavy cream)
3 tbsp icing sugar (confectioners sugar)
whip the cream with the icing sugar until stiff peaks form and place into a piping bag
build the mile feuille by piping the cream to one layer of pastry then added another layer and piping the creme patissiere, then adding the top layer.
i iced the top layer and feathered it, but you can dust with icing sugar if you prefer
i mixed icing sugar and water until it was thick and added some lilac colouring then poured it onto each piece of icing.

sew chatty
not just a housewife
sew can do

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7 Comments

  5. I have never tried anything with lavender in it. I love the smell, so I'm guessing I would love the flavor. These are lovely. Thank you for sharing at What We Accomplished Wednesdays. Have a great week!

    Blessings,
    Deborah

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