“A thousand leaves.” That’s the literal translation of mille-feuille. While its elements seem relatively simple, this delicate pastry is greater than the sum of its parts. The beauty of a mille-feuille is in the perfection of each layer, from the crispy, flaky pastry to the silky smooth cream. This technical challenge uses Paul Hollywood's recipe, which utilizes rough puff pastry, raspberry jam, Chantilly cream and fresh raspberries.
For my iced buns, I made a nutmeg-scented roll filled with raspberry jam and almond diplomat cream and frosted with amaretto icing, and a cardamom-scented bun filled with walnut frangipane and Chantilly cream and frosted with maple icing.
Here's the Dish 