INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 220 C, 425 F, Gas Mark 7.
2. Unroll the pastry and roll out on a lightly floured surface to
form a rectangle 32 x 24cm (13 x 10 inches). Cut the pastry into 24
rectangles,
8 x  4cm (3 1/4 x 1 3/4 inches).
3. Place the rectangles on lightly oiled baking trays and bake in the
preheated oven for 10-12 minutes or until golden. Transfer to a wire
rack and allow to cool.
4. Place the cream in a bowl and whip until fairly thick, then stir
in the coffee essence and icing sugar.
5. Spread the cream mixture over 16 pastry rectangles. Stack 2 cream
topped rectangles on top of each other then place a plain one on top.
Press down slightly.
6. Place the granulated sugar and water in a pan. Stir over a
moderate heat until the sugar dissolves. Leave to boil and caramelize
for 1-2 minutes, without stirring, until golden.
7. Spoon half over the 8 pastry tops, to run down the sides of the
pastry. Dip 2 forks in remaining syrup and stretch threads of sugar
between them. As the threads are formed, arrange on top of the mille
feuille.
Alternative ingredients: -Other flavours can be added to the cream
instead of the coffee. Try a little grated zest of lemon, lime or
orange, or 50g (2oz) melted dark chocolate. -Instead of the spun
sugar topping, a little glace icing or melted chocolate can be used.
Converted by MC_Buster.
NOTES : These delicate pastries make a perfect dessert for a special
meal. Also delicious served in the afternoon with tea.
Converted by MM_Buster v2.0l.

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