Mille-Feuille

Crispy puff pastry layers alternating with vanilla pastry cream and topped with fondant icing piped in a feather pattern.

Ingredients

• 1 kg pork lardons
• 1 cup baguette
• 2 tbsp sliced leeks
• 2 tsp cracked black peppercorns
• 3 tbsp extra-virgin olive oil
• 200g leeks
• a handful of fresh parsley, chopped
• crème fraîche, to taste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the arborio rice and fresh thyme until evenly combined.

3. 3

   In a separate bowl, blend the cognac with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 25 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of crème fraîche.

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