Baileys Easter Egg Mille Feuille

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Directions

  1. Preheat oven to 200ºC (400ºF) and line a large baking tray with parchment paper. 
  2. Cut out the sheets of puff pastry into large egg shapes. 3 of them. 
  3. Place egg shapes on a lined baking tray, 2 at a time if the tray is big enough. Using a sieve, dust the top of the pastry sheet with icing sugar to cover and then cover with a piece of baking paper. Place another baking tray on top and pour baking beans inside the tray to weigh it down.
  4.  Bake for 20 mins and remove the paper and top sheet pan and bake for another 5 minutes until golden brown.  Then remove from the oven then repeat with the other pastry sheets. Let cool completely.
  5. Once they’re all baked, trim the edges with a very sharp serrated knife so they’re all the same size and shape. Let sit aside. 
  6. To make the colourful eggs, melt candy melts until smooth.  Coat an egg in oil and wrap tightly with cling film. Dip half of the egg in the melted coloured chocolate and then let dry on an egg carton in the fridge to set. 
  7. Mix together cocoa powder with a little vanilla extract. Dip a paintbrush into the mixture and splatter the eggs with it to give it a speckled look.
  8. Heat the cream, Baileys and milk in a pot to a simmer.
  9. In a separate bowl, whisk together eggs and sugar until smooth. Pour some of the warm liquid into the eggs while whisking to temper the eggs. Then pour the entire mixture back into the pot. Continue to heat while stirring until it’s thick enough to coat the back of a spoon, about 85º. 
  10. Remove from the heat and add the chocolate.  Using a hand mixer blend the chocolate to ensure it’s evenly melted.  Transfer to a new bowl, cover the surface with cling film and let set in the fridge overnight. Then transfer to a large piping bag fitted with a large round nozzle
  11. Whisk the mascarpone, condensed milk and double cream together until at soft peaks then add the melted, cooled, white chocolate and vanilla extract and whisk again just to combine. Spoon into a large piping bag fitted with a large round nozzle
  12. Lay one piece of pastry down and pipe dots of chocolate pastry cream all over, follow with another piece of pastry, dots of cream filling and place pieces of raspberry in the middle between.  Repeat with remaining alternating chocolate and cream fillings finishing with chocolate and cream on top.
  13. Arrange the halved eggs on the top and fill some of the halves with caramel sauce as well as some fresh raspberries.
  14. Slice carefully and enjoy!