Rhubarb and Pistachio Milly Filly
Poh reveals her secret to creating her signature mille feuille dessert
Air Date: 14 Jun 2018
Poh has made a delicious pastry dessert in this MasterClass where she has included Rhubarb pieces, Crème Patisserie and Rough Puff.
Recipe by: Poh Ling Yeow
- Preheat oven to 90C fan-forced.
- For the Rhubarb, line the bases of four 8cm round ceramic ramekins with 3 strips of orange peel.
- Combine vanilla seeds and caster sugar in a small bowl and rub together to combine. Add the rhubarb pieces and toss to coat. Tightly pack the rhubarb into the ramekins by standing the pieces up, working from the outer edge into the centre.
- Cover with foil and bake for 2 hours at 90C. Remove from the oven cool the rhubarb, then cover with cling film and refrigerate overnight to allow pink colouring to be reabsorbed.
- Increase oven temperature to 180C.
- For the Rough Puff, mix the flour and salt together in a bowl. Break the butter into small chunks and add to the flour. Take handfuls of the mixture and rub between hands so the chunks break down a little, with marble sized pieces of butter remaining. Make a well in the centre, pour the water in and gently gather the mixture into a single, crumbly lump - do not knead, instead use a circular gathering motion.
- Flour a clean work surface well, place the dough onto the floured surface and shape into a rectangle, with the longer part placed vertically in front of you. Don’t be concerned if the dough looks a crumbly mess of wet and dry bits, so long as it’s generally holding together.
- Begin to roll the dough so it’s just over double in length than it is wide, and then fold into thirds. Always pat the sides inwards to make sure you have a nice uniformed rectangle to work before you start the next turn. Turn the dough 90 degrees clockwise, and repeat the folding and rolling process another 2 times. Wrap in cling film, then rest in the fridge for 30 minutes.
- Once rested, remove the puff pastry from the fridge. Uncover and roll the puff until it is 4mm thick. Place onto a large shallow baking tray lined with baking paper. Cover with a second piece of baking paper, then weigh down with a second baking tray on top. Place into the oven set at 180C, and bake until golden brown, about 40-45 minutes.
- Remove from the oven and allow to cool completely. Once cool, carefully transfer to a clean chopping board. Using a sharp serrated knife, trim the edges of the pastry to neaten. Cut pastry into 5cm x 9cm rectangles.
- For the Crème Patissiere, place the milk into a heatproof bowl and microwave on high until hot, about 4-5 minutes.
- Meanwhile, working quickly, whisk the whole egg and yolks with the sugar in a large heatproof bowl until pale and thick. Whisk in the cornflour until smooth. Add to the hot milk and whisk to combine.
- Microwave for 2 minutes then whisk vigorously until smooth. Microwave in 30 second intervals and whisk a further 3 times or until the mixture is very thick and swirls stay put like whipped cream.
- Set aside to cool slightly for 5 minutes. Whisk in the butter and vanilla until combined. Set aside to cool for 30 minutes, whisking vigorously every 10 minutes to remove any steam from the custard. Cover with plastic wrap pressed directly onto the surface of the custard and refrigerate until completely chilled, about 60 minutes.
- For the Chantilly Cream, combine all ingredients in a stand mixer fitted with a whisk attachment and whisk to medium stiff peaks. Transfer to a piping bag fitted with a flat nozzle and set aside in the fridge until needed.
- For the Praline, combine the sugar and pistachios in a small saucepan over medium heat. Stir constantly until the sugar dissolves, coats the nuts and becomes a dark caramel, about 8-9 minutes. Remove from the heat, pour onto a baking tray lined with baking paper and allow to cool completely.
- Once cool, break up praline into chunks and crush in a mortar and pestle to a fine crumb.
- Remove the Crème Patissiere from the fridge. Add the praline crumb and whisk through to combine.
- Transfer to a piping bag fitted with a 1cm round nozzle.
- Uncover the Rhubarb pieces. Lay 7 rhubarb pieces, lengthways next to each other, neatly onto a paper lined small tray to create a long rectangle. Trim the rhubarb to neaten.
- Place one rectangle of Rough Puff pastry onto the serving plate. Pipe the Crème Patissiere in a zig-zag motion onto the layer of pastry. Top with a second rectangle of pastry then pipe a second layer of Crème Patissiere on top. Use a spatula to gently lift the Rhubarb rectangle from the tray and place directly onto the layer of Crème Patissiere so that the edges line up exactly. Top with a third pastry rectangle. Finish by piping the Chantilly Cream in a zig-zag motion on top of the pastry.
Notes: This recipe requires the rhubarb to sit in the fridge overnight.