RECIPES

Blueberry and lemon millefeuille

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.

Ingredients

  • 115g/4oz icing sugar, plus extra for dusting
  • 250g/9oz shop-bought puff pastry
  • 200g/7oz (or 1 punnet) blueberries

For the sweetened cream