Mille-Feuille with Cranberry sauce

Occasionally I would baked some fruity pastry using store bought puff pastry for a quick fix for dessert or tea snacks. But I've not attempted Mille Feuille, most commonly referred as Napoleans. The puff pastry dough which when baked, rises into thousands upon thousands of layers of flaky, buttery pastry. Once cooled the layers are then spread with Pastry Cream. Some people may use Whipped Cream or Jam, or a combination of the two with some fresh fruits (according to some info provided in the website)

So, here's my first attempt in this French pastry together with all the pretty ladies in this 'Bake-Along theme Mille Feuille'

 

Mille Feuille with Homemade Cranberry Sauce (Bake-Along #73)

Ingredient:
Puff Pastry Sheets (1 sheet)
Refer to source : m.puffpastry
Below my slightly modified version.

Directions:
Heat the oven to 180°C.
Unfold the pastry sheet on a lightly floured surface.
Cut the pastry sheet into cookie cutter of your choice.
Place the cut out pastry onto a baking sheet.
*Note:
I didn't thaw the pastry sheet. About 1 - 2 minutes after taken out from the freezer, I cut the pastry sheet with cookie cutter as I find it easier to handle. I used a 9cm diameter cookie cutter, made 5 rounds in 1 pastry sheet.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers.

I've left with half the pack of fresh cranberries from last Christmas. Decided to make some cranberry sauce for these pastry filling and other tarts.

Recipe source : My Baking Addiction
Below my slight modification made.
Cranberry sauce 
Ingredients:
50g granulated sugar
50g light brown sugar
90ml water
90ml orange juice
250g fresh cranberries
1 tablespoon Grand Marnier

Directions:
In a medium saucepan over medium heat, combine the sugars, water and orange juice.
Stir continuously until sugars are dissolved. Add in the cranberries.
Cook until the cranberries start to pop (about 10 minutes), stir constantly. Remove from heat, stir in Grand Marnier and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Whipped cream 
250ml heavy cream
1.5 tablespoons caster sugar

Directions:
Whisk the heavy cream and caster sugar with an electric mixer till stiff peak.

To assemble :
Some strawberries - thinly sliced

Top 1 layer with a heaped teaspoon of cranberry sauce, then a teaspoon of whipped cream.

Cover with another puff pastry layer. Spread 1.5 teaspoon of whipped cream. Place some sliced strawberries on the whipped cream.

Cover with the 3rd puff pastry and gently press it.
To serve, dust with some icing sugar and serve with some strawberries ^-^!

Enjoying my afternoon break
... this delicate French pastry

Yummy .. ! Love this tangy creamy
sweet pastry !

Ha ha ! .. I gave this plate of Mille Feuille a good 2 minutes of hard stare ... cos I don't know if I should use a pair of knife and fork to eat this.  Ha ha ! ... use my fingers, of course ! Very flaky. .. and the fillings oozed out with every bite ! Yummy-licious ^-^!

I'm submitting this post to
Bake-Along #73 - Theme : Mille Feuille
Hosted by Lena, Joyce and Zoe