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Prep

30 mins

Bake

20 mins

Serves

6

Difficulty

Medium

About

Indulge in layers of delicate pastry and velvety cream with our exquisite Mille Feuille dessert.

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Pre heat oven to 200c 180c Fan Gas mark 6, Sprinkle a rolling surface with icing sugar and roll out the pastry a little further to make a rectangle 370mm x 250mm.

Step 2

Place the pastry on a large baking tray, prick all over with a fork. Sprinkle with a little icing sugar, cover with baking parchment and place a large weighted object on top of the tray and bake for 15-20 minutes or until golden. Allow to cool.

Step 3

Cut the pastry into 18 rectangles 40mm wide by 100mm long.

Step 4

Whisk the cream until it thickens, slowly add the custard beating until it reaches a soft piping consistency.

Step 5

Make six piles of three rectangles of pastry. Pipe the cream 5x3 piped rounds along the base of the first layer adding fruit as you go, continue with the second and third layers. Finish off with the edible flowers and sprinkle with icing sugar.

Ingredients – 7 items

Serving

1

Puff pastry

Pack ready rolled

1
Fairtrade Cane Icing Sugar

Tate & Lyle Fair trade Icing Cane Sugar

3
Cream

Double cream

300ml

Vanilla custard

200g
Raspberries

Raspberries

250g

Blueberries

250g

Edible flowers

To decorate

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We wouldn't usually recommend reaching for the vodka bottle. But this is one exception!

Unlike water, vodka doesn't help with the formation of gluten, a key culprit in turning pastry hard and leathery.

Plus, it (thankfully) doesn't effect the flavour!
Bakers like to take all the credit for swirly and beautiful icing, but the truth? 

It's all about the nozzles! 

Our friend @elliebakess reveals all...
This is why you need a blowtorch! 

A sprinkle of Tate & Lyle Sugar and a blast of heat brings sweet caramelisation every time, giving tarts and cheesecakes a crispy, sweet brulée topping.

No blowtorch? Then just throw your bakes under the grill for a few minutes! 

Link in bio.
Sweet and citrusy, we recently discovered the joy of a Lemon Drizzle Scone! 

There's no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.

However, if you want to add lemon curd... we won't judge!: 

Ingredients

40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice

Glaze

5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.

Method

1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack. 
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Believe it or not, custard slices actually hail from Australia! 

A delicious vanilla custard block hidden between two crisp puff pastry slices (dusted with plenty of Tate & Lyle Icing Sugar!) 

If you've not made one before, we suggest you rectify it ASAP!:

Ingredients

Pastry

3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf

Method.

Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
Your shortcut to a sweet and satisfying caramel latte! 

With some Tate & Lyle Caramel Barista Syrup in hand,  we promise you can rival the highest quality coffee shops...
Most people's favourite season is summer... but ours is definitely rhubarb season! 

Never sweeter than now, we don't even need to bake with it. We'd be happy just dipping it in some Tate & Lyle Sugar!

That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
Another tea break taken care of! 

Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.

And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that's lighter in calories as well as on your pursestrings! 

Here's what she had to say: 

"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).

I have tried sweeteners before in the past but didn’t stick with it.

However, after trying these sweeteners that I was kindly gifted I definitely will make an effort to use these a lot more.
Can anyone guess what this brand-new scone recipe is? 

CLUE: It's not savoury!

Recipe coming soon... 👀
A savarin-style pear and cinnamon cake...

This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there's some Tate & Lyle Sweetener in your brew!)

Follow the recipe here: 

INGREDIENTS:

200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)

METHOD:

Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn't wait...

Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!

(Especially if we're around... absolutely delicious.)

Link in bio for the recipe.

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