Puff Pastry Showstoppers

An ambitious trio of orange-thyme puffs, pear-malt millefeuilles, and blackberry-lemon verbena crème brûlée custard tarts using homemade puff pastry.

Baking Showstopper Puff Pastry Great British Bake Off Millefeuille Custard Tart

Estimated Nutrition

Calories

405

kcal / serving

14580 kcal total

Carbs

41.3g

per serving

1485.6 g total

Fat

24.5g

per serving

880.2 g total

Protein

5.4g

per serving

195.5 g total

Cook Time

120

minutes

Serves

tarts

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

for dusting

130

Caster Sugar

for crème pâtissière

Cornflour

for crème pâtissière

White Chocolate

finely chopped

tsp

Orange Extract

6.5

sheets

Gelatine

soaked in water

100

for pear dredging

for streusel

for butterscotch

130

for lemon crème pâtissière

Cornflour

for lemon crème pâtissière

tsp

Lemon Extract

100

Caster Sugar

for caramel toppings

CondimentsSauces

White Wine Vinegar

Barley Malt Syrup

Dairy

400

Unsalted Butter

for the pastry

piece

Egg

beaten, for glazing

piece

Egg Yolks

for crème pâtissière

700

Milk

for crème pâtissière

200

Double Cream

whipped to soft peaks

Unsalted Butter

softened, for streusel

Unsalted Butter

for butterscotch

Double Cream

for butterscotch

700

Milk

for lemon crème pâtissière

piece

Egg Yolks

for lemon crème pâtissière

Fruits

piece

Orange

zest only

piece

Pears

peeled and sliced 1cm thick

0.5

piece

Lemon

juice only

piece

Lemon

zest and juice

piece

Blackberries

fresh

GrainsCereals

500

Plain Flour

for the pastry

100

Plain Flour

for streusel

Liquids

200

Orange Juice

NutsSeeds

tbsp

Salt

tbsp

Fresh Thyme

chopped

tsp

Lemon Thyme

finely chopped

piece

Vanilla Pod

split lengthways

tbsp

Dried Lemon Verbena

piece

Fresh Lemon Verbena

leaves

Other

tbsp

Malt Extract

tsp

Dried Powdered Malt

toodle.

Puff Pastry Showstoppers

Ingredients

Method