Orange Blossom Mille Feuille – My Little Persian Kitchen in Paris

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Cardamom & Orange Blossom Mille Feuille 


Shop bought Puff Pastry (as making your own takes forever and shop bought taste’s just as good)
600 ml of double cream
1 tsp of ground cardamom (I always grind my own as the flavour is stronger)
1 tsp of orange blossom extract
3rd of a cup of icing sugar
pistachios to sprinkle


Preheat the oven to 180′ (fan assisted)
Cover a baking sheet with a layer of parchment and sprinkle sugar over.
Lay a sheet of pastry on top and sprinkle with sugar.
Cover with another sheet of parchment and a place heavy baking sheet on top. (I also weigh mine down with a large lasagne dish!)
Place in the oven for 25 minutes.
Remove and leave on a wire rack to cool.
When cooled very carefully remove the parchment and slice into matching size rectangles.
When completely cooled make the cream filling.
Add cream, icing sugar, cardamom and orange blossom to a bowl and whisk until stiff peaks form.
Add to a piping bag (if you want it to look pretty, otherwise just spoon it over) and pipe onto the first layer of pastry. Place a sheet of pastry on top and repeat once more.
Sprinkle with icing sugar and decorate.
Enjoy with a strong cup of Persian Chai. Nooshe Jaan!

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