Wild young berry millefeuille

Wild young berry millefeuille

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  • 6
  • Easy
  • 20 minutes
  • 20 minutes
  • Kanu Rosé 2009


  • 1 roll ready-made puff pastry
  • 1 free-range egg, lightly beaten with a little milk
  • 2 cups whipping cream
  • icing sugar, for dusting
  • For the young berry compote:
  • 250 g fresh young berries
  • 250 g unrefined sugar
  • a pinch of salt and black pepper

Cooking Instructions

Preheat the oven to 180°C. On a clean work surface, lay out the puf-pastry and cut into four rectangular shapes.
Transfer to a baking sheet and lightly brush with the beaten egg. Bake for 20 minutes, or until golden.
To make the berry compote: In a saucepan over a medium to low heat, gently bring all the ingredients to the boil.
Simmer for 20 minutes, or until thickened and syrupy, then allow to cool.
To serve: Whip the cream until stiff, then fold in half the berry compote. Layer sheets of puff pastry, the creamy compote mixture and extra berry compote. Dust with icing sugar and  serve immediately.

TASTE’s take:

Also known as “braambessies” in Afrikaans, young berries produce a rich, dark-burgundy coloured jam with an alluring, slightly tart taste.
Use frozen mixed berries if young berries are out of season.

Jacques Erasmus Recipe by: Jacques Erasmus
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