What could be better than making this lovely mille-feuille for a special occasion? Crisp layers of puff pastry with juicy pear and a delicious white chocolate pistachio ganache – It just melts in your mouth!
Readymade puff pastry makes this an easy option. I made the pistachio paste from scratch because it’s not available here. I got the recipe from here https://www.sweetandsavorybyshinee.com/homemade-pistachio-paste/. It was really good. Instead of the usual Creme Patissiere I opted for a white chocolate ganache for the filling and mixed it with the pistachio paste. It blended perfectly with the pears. I used regular baking chocolate and I was happy with the result. You could use Guittard if it’s a special occasion.
There are many good white chocolate ganache recipes available on the web. It’s also really easy to make either by the stovetop method or by microwave. However, this is the recipe that I used – https://letthebakingbegin.com/white-chocolate-ganache/.
I cut out the pastry heart shapes before baking them. This makes it much easier to handle and assemble. I hope you enjoy making them. This recipe makes around 7-8 mille-feuille pastries.
PREP: 15 minutes COOK TIME: 30-40 minutes
250 grams puff pastry
1 large pear, thinly sliced
1 cup white chocolate ganache
5 tbsp pistachio paste
Green food colour (optional)
Preheat the oven to 200C.
Blend the white chocolate ganache with the pistachio paste and a drop of green food colouring, if using. Transfer this mixture to a piping bag and chill in the fridge for about 30 minutes.
Roll the puff pastry to a thickness of about 2mm using a little flour to dust the surface and cut out the heart shapes. Use the remaining pastry in the same way. Prick the pastry with a fork to prevent them from rising. Line a baking tray with parchment and place the heart-shaped pastries on it. Cover it with another piece of parchment and place a baking tray over it. Bake for about 20 minutes rotating the tray halfway to ensure even baking. The pastry should be golden brown in colour. Remove the tray from the oven and transfer the pastries from the parchment on to another tray. Let the pastry cool completely.
To assemble, place some pear slices on top of a pastry and pipe some pistachio ganache on it. Place another pastry on this and repeat the same process. Top with another pastry heart and dust with icing sugar on top. Assemble all the pastries this way.