Mille Feuille With Rhubarb And Custard Cream
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What is the main topic discussed in this episode?
This BBC podcast is supported by ads outside the UK. Päivää! Hyvää päivää! Saanko kysyä. Ainesta kysyä saa. Hyvä! Minkä seuraavista saa kotiovelle nyt jopa tunnissa, virpojat, putkimiehen vai ruokaostokset.
Ainakin ruokaostokset.
Kyllä, ruokaostokset.
Tietä tietää.
Tiedetään.
Ruokaostokset kotiovelle nyt jopa tunnissa. S-kaupat helpotimme ruokakauassa käyntiä. Tilaa sovelluksella tai osoitteessa s-skaupat.fi.
Se on mammutti, se talo hinnat, se tömisteli. Se on mammutti, suoltana sillä ositta. Katso mammutarjoukset. Sittarihoitaa.fi.
So we're making a meal foy, which is uh layers of pastry. So we've got a layer of crispy pastry, some creme patisserie, uh some whipped cream in with that, poached rhubarb and puree rhubarb. So a thousand leaves. I have got some ready rolled puff pastry here. And then just on a bit of parchment paper and then just dust it with a bit of icing sugar. So the May five bit is about a thousand layers of pastry. Pastry, but it's not really. No. No. Right. No. Another layer on top of that. Oh with that done got this here. Right. So you had one layer of ready rolled, uh huh. Ice and sugar on top and then parchment paper and then weights on top of it. And then to the oven about twenty minutes. Yeah. Well that stops it. Raising them, is it?
Uh huh. Okay so it's not really a thousand leaves, it's actually just one leaf. But So we've got milk there, just I'm gonna do a really quick custard, two egg yolks, sugar corn flour and plain flour. So this is like a sort of a classic creme pâtisserie? And that's where you get this in the weed pâtisserie in France. They're like we Gorgeous wheat creation. Yeah, just a icing and crispy pastry, smooth jam and then a nice bit of rhubarb on top. Yeah. So just give that a mix around. And then it will come like like a paste stick out. Yeah, we'll just have that milk. Well that the milk scald. Do you know what I mean when I say skulls? Just Yeah, 'cause I remember when I was teaching I used to say to students to scald the milk and they were like, don't know what that means.
Well actually no do you say it? Right. So the milk is scalding or it's gonna scald? Eventually. I'll tell you what we're we're waiting for that this gold. Got summary barb. So summary barb, look at that. So it's got that n those nice sort of darker kind of colours. They're kinda like big, thick grey bar. But I love it at this time of year, it's really nice.
How do you prepare the crisp puff‑pastry layers?
You don't eat the leaves. No, the leaves are poisonous. Yeah. So we'll not we'll not eat it. I just poach the actual rhubarb and a wee bit of sugar syrup with a bit of honey mm and just very, very gently just poach it until the sugar or cook the sugar in the honey until the sugar's dissolved and a bit of water. If it wee splash of grenadine in. just to liven it up a bit and then just cut your rear bar up and cut then let it cover and just a bit of parchment paper and just a nice gentle, gentle poach that takes two minutes. And then I've pureed some of it as well, just as a So that's a red color. And that keeps you see that juice that comes out of that? I mean you could add that to sparkling water or sparkling water.
Absolutely. Uh that's called it. So take half of it. And then that's kinda tampering it. What's that around? So it's a kind of a custard? It is a custard. It is a custard. And then I could press um back into the pan. And then what what we'll do then is just uh That smell is just the smell of childhood of of custard being made. I didn't put any vanilla in it because you know I think because I like the r just rhubarb and custard. I don't want vanilla getting in the way. You love rhubarb and custard. Yeah, I just whisked that up looking at starting to thicken now really well. Great T V show as well. Do you remember regarding customers? I loved it. Only certain people of a certain age will remember that. But that was the days to John.
That's really thick, right? Look at that. So what do you call that now at that stage? That's creme, the tissue or a creme pat. A creme pat, that's it. Be a bit of cling fillum on the surface of that or parchment paper, let that cool down and then we'll chill that completely.
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Chapters
5 chapters
1
What is the main topic discussed in this episode?
0:00–3:13
2
How do you prepare the crisp puff‑pastry layers?
3:13–5:21
3
What ingredients are needed for the custard cream base?
5:21–5:57
4
How do you properly scald milk and thicken the custard?
5:57–7:36
5
Why is vanilla omitted from the rhubarb‑custard custard?
7:36–7:56
Speakers
1 identifiedMore from Cooking with Paula McIntyre
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