The South African Cook Book by Diane Kersey - HTML preview

Mille-Feuille

26 oz. puff pastry

Custard

4 egg yolks

4 tablespoons castor (“superfine” in USA) sugar

1 small glass Marsala wine

Method: Roll out puff pastry very thinly between two sheets of wax paper and cut into four 7 x 13 inch rectangles. Lay the dough on dampened baking sheets and prick with a fork. Bake in a preheated 4000 F oven for 10 - 15 minutes, until golden brown and crisp. Remove from the oven and cool.

Meanwhile, prepare the custard. In a bowl, using a wooden spoon, beat 4 eggs yolks and castor sugar for about 15 minutes, and stir in the glass of Marsala a little at a time. Cook the custard, stirring constantly over medium heat until it thickens without letting it boil. Remove the custard from heat and let it cool.

Put 1 rectangle of pastry on a serving dish, cover with custard, then another rectangle of pastry and cover with custard. Repeat in this manner. Sprinkle with icing sugar just before serving. Serves 6