Coffee and cinnamon millefeuilles recipe

Recipes

Eric Lanlard
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A sophisticated dessert made of lighter than air crunchy caramelised filo pastry and a deliciously intense coffee cream.

For the pastry

For the filling

Take the milk to the boil in a saucepan. In a mixing bowl and using a whisk, beat the sugar and egg together until pale and fluffy. Add to it the corn flour, cinnamon and coffee; pour half of the hot milk over the egg mixture and beat very well before pouring back into the saucepan. Bring it back to the boil, stirring continuously. Cover with kitchen film and leave to cool.
Preheat the oven to 200C. Melt the butter in a small saucepan. Cut the filo pastry into 72 small rectangles, then brush each piece of pastry with the butter and dust with the cocoa powder and the cinnamon.
Make little 'piles' of pastry (four layers to each pile) and gently move them onto a baking tray lined with baking paper. Cover the pastry with another sheet of baking paper, and place another baking tray on the top.
Bake for 10 minutes in the hot oven. Then gently remove the top tray and paper and bake for another 5 minutes. Leave to cool.
To build the desserts: whisk the cold egg mix at a fast speed with an electric whisk to aerate it. Secure a piece of the pastry onto your serving plate with a bit of cream. Then using a piping bag or a small palette knife, spread a bit of cream on top of one pastry pile, then top with another pastry pile. Repeat until you've used three pastry piles per dessert.
Dust with cocoa and icing sugar to serve.

Recipe courtesy of Carte Noire Instinct. For all Carte Noire updates please visit the Carte Noire Facebook page.

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