Name: Berry flatbread mille-feuille
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 300 millilitre single cream; 100 gram milk chocolate; 1 tablespoon icing sugar; 1/2 teaspoon ground cinnamon (optional); huntly & palmers toasted sesame flatbread; selection of seasonal summer berries (we used blackberries, strawberries, blueberries and raspberries); toasted sesame seeds to serve

Berry flatbread mille-feuille

When I was growing up, a French chap from New Caledonia moved into town and opened a patisserie, which back then was rather exciting and very exotic. A flaky, layered custard mille-feuille was the first thing Mum bought us to try – I was mesmerised by the height and deliciousness of it. This recipe using Huntly & Palmers Toasted Sesame Flatbread is super simple and looks just as chic – fold some store bought custard into the cream and replace the berries with preserved fruit if you want a slightly richer version for the cooler seasons.

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Makes 6

Prep

20M

Cook

Total

25M

Ingredients

300 millilitre single cream

100 gram milk chocolate

1 tablespoon icing sugar

1/2 teaspoon ground cinnamon (optional)

huntly & palmers toasted sesame flatbread

selection of seasonal summer berries (we used blackberries, strawberries, blueberries and raspberries)

toasted sesame seeds to serve

Method

1.To make the chocolate sauce – heat 100ml of the cream to almost boiling point. Remove from heat, break the chocolate into pieces and add to hot cream. Set aside.

2.Add the icing sugar (and add the cinnamon if using) to the remaining 200ml of the cream and whip to a firm consistency – (you can alternatively substitute the cinnamon for a Tbsp of your favourite liqueur for an adult version or a Tbsp cocoa powder for an extra chocolate hit).

3.By now the chocolate would have melted into the hot cream. Stir well to combine and set aside or refrigerate to cool slightly.

4.To assemble: To secure your mille-feuilles put a small blob of chocolate sauce on your plate and set a flatbread on the top. Spread a Tbsp of the flavoured cream and top with a few berries. Place another flatbread on top, more berries and continue to make 3 layers. Top with a final flatbread. Pour over some of the chocolate sauce and sprinkle with toasted sesame seeds.

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