Blackcurrant Millefeuille

I have made some fresh cream millefeuille. It is layers of sweet puff pastry with a subtly lemony cream filling, fresh blackcurrants, and topped with feathered icing.

The puff pastry is light and crisp contrasting the soft cream texture perfectly. The blackcurrants are slightly sour and so go with the sweetness of the icing well. They are better than I thought they would be! I have learnt today however that cutting out rounds with a pastry cutter from cooked puff pastry doesn't work!