Mille Feuille With Rhubarb And Custard Cream

Recipe

Custard Cream
225 ml milk
2 egg yolks
75 g caster sugar
10 g plain flour, sieved
10g cornflour
250ml double cream
Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill.
Whip the cream to stiff peaks and fold in the custard.

Poached rhubarb
4 thin sticks rhubarb, cut into 2cm pieces
75g castor sugar
150ml water

Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn’t over cook. Cool.

Pastry Crisp

1 pack ready rolled puff pastry
Icing sugar for dusting

Line a baking tray with parchment paper and set oven to 180oc.
Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden.
Divide into 8 rectangles with a serrated knife.

To assemble

250ml double cream whipped
Fold the custard into the cream.
Spoon a quarter onto 4 of the pastry crisps.
Top with rhubarb
Top with another crisp and dust with icing sugar