I love Christmas, especially the buildup. London is amazing at this time of year, with lights decorating every high street, and people rushing around, hot chocolate in hand. I get really into the whole thing, and start feeling festive as soon as the calendar reads ‘December.’
However, come December 26, I am usually over the whole thing. I want no more mention of Christmas, no more festive songs and certainly no more food! I am ready to move on with my life.
This year, it’s been a bit different. While I was still a student, I would done with uni and home from Christmas no later than mid-December. I would then still have two weeks before Christmas to be at home and start getting properly festive. But now, I have a job, and that meant staying in London, and in the office, until the 22nd. I got home with three days to spare- and to do all the at-home-Christmas things that I consider compulsory. It has also meant that I have been extremely busy, and therefore baking, and unfortunately posting, have somewhat fallen by the wayside.
So, the few days after Christmas haven’t felt quite the same for me. The celebration has sort of carried on, and I am still feeling quite Christmassy. It is in this spirit of elongating the festivities, that I share this recipe for Christmas mille feuille with you. Deliciously light puff pastry, sandwiched with ‘chai spiced’ whipped cream and pomegranate seeds make it taste just like Christmas. I have to admit, I baked these about a week before Christmas for some friends, but they would still be delicious eaten during this week of post Christmas revelling.
Christmas Mille Feuille
for the pastry:
25og plain flour
pinch of salt
225g cold butter
For the filling:
25oml double cream
5og icing sugar, plus extra to decorate
1 teaspoon ground cinnamon, plus extra to decorate
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
seeds of half a pomegranate
Put the flour and salt in a food processor. Turn it on and steadily pour in 15oml cold water. As soon as the dough comes together, wrap it in cling film and put it in the fridge to rest.
Lightly flour your surface and roll out the dough into a rectangle. Place your butter between two pieces of greaseproof paper, and, using a rolling pin, bash your into a flat rectangle, that is about two thirds of the size of the rolled out dough. Place the flat slab of butter over the bottom two thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up. You should now have layers of dough, butter, dough, butter, dough. Pinch the edges of the dough down, to make sure the butter is completely encased.
Roll out to a rectangle and repeat the rolling and folding process. Then, wrap the pastry in cling film and place it in the fridge to rest for at least 2o minutes. This rolling and folding process must then be repeated at least 3 more times, with a 2o minute resting period between each fold.
Preheat the oven to 18o degrees celcius. Once your pastry is suitably rolled and folded, roll it out to a large rectangle. The pastry should be less than 1/4 of an inch thick- it will puff up in the oven! Cut out smaller rectangles of pastry, about 3 inches long and 2 wide, and place them on a greased and lined baking tray.
Bake for about 2o-25 minutes, or until the pastry has puffed up, feels crisp and looks golden brown. Remove from the oven and allow to cool.
Meanwhile, whisk the double cream until it is firm. Mix in the icing sugar and spices- do this to taste!
When the pastry is cool, spread whipped cream over half of the pieces, then sprinkle pomegranate seeds over the cream. Sandwich the other pieces on top, and finish with a dusting of icing sugar and cinnamon.
Happy (belated) Christmas!