Sweet and sour cherry millefeuille
Ingredients Inverted Puff pastry - Cheftobe recipe on my site 1 Tbs confectioner's sugar 4 oz sour cherries, pitted and halved 4 oz sweet cherries, pitted and halved 1 Tbs cornstarch + 1 Tbs+ 1 tsp water ¼ C sugar ⅓ C water 1 tsp vanilla extract 1 Tbs lemon juice (about ½ a lemon) 1 ½ C heavy cream ¼ C confectioner's sugar 1 tsp almond extract Procedure - Before placing in the oven omit the egg wash and sift 1 Tbs of confectioner's sugar over the top of the puff pastry, then proceed to bake the puff pastry as a whole sheet, for the time and temperature in my Puff Pastry recipe.
. In a medium to large sized saucepan combine the cherries, lemon juice, and water Bring the cherries to a simmer, then sprinkle in the sugar of the cherries, allow this to sit for 30 seconds before stirring together. Add the vanilla and cook the cherries down for another 5-6 minutes until they start to soften. While the cherries cook down whisk together the cornstarch and water to make what's called a slurry. When then cherries come up to a simmer stir in the slurry. Cook for another 3 mins on low heat. Remove from the heat when the cherries and surrounding sauces flow of the spatula as if flowing lava. Set the cherries aside to cool just to room temp (76 degrees) Cut the baked puff pastry into 3 parts longways, set aside. Whisk together the heavy cream ,almond extract and confectioner's sugar. Put into a piping bag of plastic baggie and cut a hole ½” wide. Pick the best looking layer of the puff pastry to be a base and the best to be a top. Place the base face side down, then pipe a layer of the whipped cream atop the pastry then a layer of cherries (half the mix). Continue until each layer (except the top has whipped cream and cherries). Finish the pastry with a dusting of confectioner's sugar and enjoy.
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