Blueberry and lemon millefeuille
Lorraine Pascale’s elegant dinner-party dessert recipe is made with shop-bought puff pastry for simplicity.
Equipment and preparation: You will need a piping bag fitted with a 1cm/¼in straight nozzle.
- 115g/4oz icing sugar, plus extra for dusting
- 250g/9oz shop-bought puff pastry
- 200g/7oz (or 1 punnet) blueberries