28 Sep Carasau mille-feuille with mixed berries
Sunalle Pane Carasau
Icing sugar, as required
For the pastry cream
500 ml milk
Half vanilla pod
Peel from 1 unwaxed lemon
4 egg yolks
80 g sugar
40 g potato starch
Make the pastry cream a day ahead: place 500 ml of milk in a saucepan with the 1/2 vanilla pod and the peel of 1 unwaxed lemon. Heat until about to boil. In another pan, beat 4 egg yolks with 80 g of sugar and 40 g of potato starch.
Strain the hot milk and pour slowly into the yolk mixture, mixing as you go to produce a thin custard. Heat gently, stirring with a whisk, until thickened.
Wash the mixed berries carefully and place in a non-stick saucepan with the juice of 1 lemon and 1 tbsp of granulated sugar. Cook on high heat for 2 minutes.
Prepare 3 circles of pane carasau: soak the bread and lay out on a flat plate to allow it to soften. Cut out circles of bread using a glass tumbler and bake in the oven at 180° until golden.
Remove from the oven and leave to cool.
Assemble the mille-feuille, alternating circles of pane carasau with the mixed berries and a spoonful of the pastry cream