Create a stand-out French dessert with minimum fuss with this luscious passionfruit yoghurt millefeuille.
Directions
1 sheet frozen puff pastry, thawed
1 tbsp almond meal
2 tsp caster sugar
3/4 cup thickened cream
1/2 cup Vaalia Probiotic Yoghurt Passionfruit, plus 2 tsp extra
2 tbsp icing sugar, sifted
Passionfruit pulp, to serve (optional)
Directions
Step 1
Preheat oven to 220°C or 200°C fan-force. Line a baking tray with baking paper.
Step 2
Cut pastry into 8 rectangles. Place on prepared tray. Combine almond meal and sugar in a small bowl. Sprinkle over pastry. Cover pastry with a sheet of baking paper. Top with a second baking tray. Bake for 10 minutes. Remove second baking tray and paper and bake pastry for another 5 minutes or until golden. Set aside to cool.
Step 3
Meanwhile, whisk cream and 1/2 cup yoghurt with an electric beater until very firm. Chill until needed.
Step 4
Combine icing sugar and extra 2 teaspoons yoghurt in a small bowl. Spread yoghurt glaze over half of pastry. Set aside.
Step 5
Place remaining 4 pastries on 4 serving plates. Using a piping bag or snap lock bag, pipe passionfruit cream onto pastry (or simply dollop passionfruit cream using a soup spoon). Cover with glazed pastry. Serve with passionfruit pulp if you like.
