Rhubarb Mille-Feuille - Queen Professional
Impress your diners with this classic French pastry enhanced with Queen Professional Natural Vanilla Extract and Orange Extract.
Ingredients
- 500 mL milk
- 2 tsp Hansells Natural Vanilla Essence
- 120 g caster sugar
- 6 egg yolks
- 40 g flour
- 7.5 g titanium gelatine leaves, softened in cold water
- 250 g mascarpone
- 120 g pouring cream
- 130 g caster sugar
- 110 g roasted hazelnuts
- pinch of salt
- 24 thin stalks rhubarb, cut into 15cm lengths
- 220g caster sugar
- Thinly peeled rind and juice of 2 oranges
- 1 tsp Hansells Orange Flavoured Essence
- Icing sugar, to dust
- Extra hazelnut praline
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