BLUEBERRY MILLE FEUILLE

Ingredients

For Shortcake Base

Refined Flour400 g

Butter300 g

Castor Sugar200 g

Eggs2

For Blueberry Cream

Fresh Cream200 g

White Chocolate300 g

Blueberry Compoteas required

Whipped Cream400 g

Preparation

For Shortcake Base

Cream the butter and sugar well until it becomes soft and light in texture. Add in the eggs, one at a time. Beat well until creamy. Fold in the flour gently. Refrigerate the shortcake paste for one hour. Line individual tart bases with the shortcake paste. Poke the base with a fork and bake for 30 minutes in a pre-heated oven in 180°C.

For Blueberry Cream

Heat fresh cream in a saucepan. Remove from the stove and add white chocolate. Mix until the chocolate melts into the cream. Fold in the whipped cream gently. Add the blueberry compote, mix gently and leave it to cool.

To Serve

Place one shortcake base on a plate. Pipe the blueberry cream on it. Repeat the process. Garnish the mille feuille with more blueberry cream, shards of chocolate and fresh strawberry compote.

(Courtesy: Ramit Kohli, Executive Sous Chef – Taj City Centre, Gurugram)