Strawberry Mille-Feuille Masterclass | MasterChef New Zealand | MasterChef World

right what i'm going to do is i'm going to make a strawberry milfury anyone know what a meal fury is anyone know what the word means meal like a million thousand a thousand yeah food leaves okay so that comes from the fact that we're using flaky pastry this wonderful wonderful stuff you have a look here and it's got all these layers and it's like flour and water paste it's been made really thin with butter in between and so when it cooks the butter melts and starts to fry and all the layers start puffing up and that's what flaky pastry is and because it's in this particular shape which makes it rise when you're using it you can't just sort of go like this you've got to keep those layers horizontal all the time so if you have any off cuts you don't just sort of put them into a ball and roll them out again because you've upset all the layers if you do that what you've got to do is you've got to put them all on top of each other nice and flat and then you can reuse them but anyway we've got a really lovely piece of flaky puff pastry here made with butter which is the way it's supposed to be made if i'm buying this stuff i always buy the one with butter love it you know butter's good stuff just don't eat it every day that's all tracy lee i've got a few other things that need to be done while i'm doing this so would you like to race up and help me absolutely all right now this is what i want you to do see these big gnarly looking strawberries i want you to whip the holes out take that bowl don't get those green bits and i just want you to slice them like that all right do about three quarters of that bowl first thing i need to do is roll out the pastry and i'm going to make three rectangles that are going to be the three layers of this funny little sweet french club sandwich i'm making when you're rolling you get some people they're rolling you know just sort of hoping it's going to do make it do what you want to do you know be gentle with it you don't want to upset those layers need a little bit of flour but make it go where you want it to go i'm going to roll this into a large a large sort of rectangle and then i'm going to cut it into three rectangles about 15 centimeters by 30 centimeters which is quite big so i think we're there and one two three that piece there will be made into a small jam top you know for my daughter or something like that which is always the big treat thing when you're doing pastry so they can go on there like that because they've got lots of butter in them they're never going to stick to anything and how do i stop this from rising because i don't want this to rise in the oven how do i stop that yeah prick it with a fork yeah it's called docking i'm going to dock this with a fork all over and that stops those layers from rising but still gives me a really crisp piece of pastry which is what i want what you don't want with flaky pastry and i'm sure you've all tried it it's really nasty is flaky pastry that hasn't been really well cooked and slightly greasy and slightly soft it's nasty you don't like it flaky paste is such lovely stuff it should be crisp and it should have that lovely brown butter flavor yeah it's good stuff this goes in the oven and whoopee doodah here's one we baked earlier got the idea that would have been in a 200 for 20 minutes at least a lot of people think 10 minutes it's not long enough you know you can cook this stuff quite a long time because you definitely you want to get that crisp no greasy no softness yeah jacks so ray with flaky pastel you don't have to rest it at all no you don't it's sometimes a good idea to put if it's very soft to put it back in the fridge for a while and let it harden up so that those layers can sort of fry almost like one at a time and they'll just go up and up and up like that this one is a lot more forgiving i'm not interested in a great big rise out of this what i'm wanting is crisp brittle pastry that's gonna break and in no way be greasy and soft that's why i've cooked them so well right put that over there as usual you can do all the work we're gonna whip some cream so let's throw some cream in there a bit of brandy or cointreau orange liqueur grappa kirsch bit of alcohol going on there some sugar beat that until it's nice and thick but no way buttery okay we're getting quite picky aren't we this is when you got to pay attention but you don't want to end up with butter no now i'm thinking we should stop doing that always safer to do this once you get it and get the whisk out the hand whisk where you've got more control over it you've got to be careful with that i mean they do tend to have a mind of their own sometimes and you know you do look up the ceiling or something or check your watch and whoops you know it can go that fast look what we're going to do is just thicken that up a bit like that and it's almost not quite because this is going to be the filling for a sandwich so i don't want it to sort of flow out it's got to be thick enough to hold itself up like like that see so it's holding itself up there but it hasn't gone buttery this is the filling basically so tip those in there like that and very careful don't sort of take to it because you'll actually over beat your cream so carefully just fold these in and you've got this great big thing full of whipped cream and sliced strawberries with brandy and sugar in it so you can smell that the smell of strawberries is just quite something isn't it it's really lovely right very good i'm going to start putting these together but you're going to do this you're going to pick me out a whole lot of really nice ones cut it in half because i want some really good looking strawberries to go on the top of this thing and i'm looking at these and i'm thinking that's the smallest one so that's the only size it can be if i push that down it's going to break but i don't care and i'm just going to see how you can cut this stuff i'm just going to trim the edges but see these all that stuff i want that we'll use that for something else so all i'm going to do is trim the smallest one carefully saving all the crumblings all these off cuts go in there don't waste anything good cooks don't waste anything and i want to make these all the same size i'm doing a very simplified version of this often a meal food will have a custard in it a homemade custard i'm just gonna do it with whipped cream strawberries jam and that's about it really okay so i think you should have a little rest okay okay and i'm gonna start putting this together so what i will do is put a bit of glue on first and i'm going to very carefully pile these onto here ray could you use raspberries or blackberries or you could but remember that they're much softer than strawberries strawberries are good because you know they're not going to collapse on you and this is a bit of a structure so you do want something that's going to help support everything and trace early what you can do is get a small pot i want you to very very gently melt this red currant jelly we're using red currant jelly because it's red you know matches red red okay and it's not too sweet so it's quite a nice thing to put with strawberries meanwhile i'm back here putting this together so try and get it level like that and i think we'll put that one in the middle so put that one in the middle just squash it down a bit so it goes out uh there's no reason why i suppose that you couldn't make a mixture of berries the strawberries that you do use as long as you use strawberries the strawberries will support it and it would be quite nice to have a few raspberries and blackberries and you know mixed in with that and on the top it won't matter you can do a mixture of you know but of course it'll have to be in perfect straight lines and you know i mean really otherwise we'd just get too anxious wouldn't we yeah look this may seem really compulsive you know obsessive about being in the kitchen but you do this so that a you never make messes for other people and b you can work efficiently you cannot work in a kitchen if there's a mess everywhere put this lid on top push it down push the whole thing down a bit and we're going to paste the edges together see how we'll see what happens spread it all over the pastry keep a little bit of the cream to do that the smell of these strawberries it's intoxicating isn't it i just love that smells like summer smells like christmas it smells good it makes your cheeks sing you know when you get that makes your cheeks sing right is that something that goes on donald tulpo i don't know what you mean you get that yeah so you sort of square it all up like that and then you get all these these are the off cuts wouldn't work unless it was cooked properly don't break them into an absolute sort of powder it's good to see a few bits and then you just slap these up against the edge okay so that you don't waste anything you can make this several hours before you want it the pastry will soften rather nicely without going soft and nasty tracy lee you're going to very carefully without wrecking my creation paint the top of that with some red currant jelly are we all nice and that's better square now slap it on just light nice light touch very nice indeed all the way to the edge yeah yeah all the way to the edges lovely okay why cool right could you do it with a strawberry jam on top you could do it with a strawberry jam but strawberry jam is very sweet so it gets a bit sickly whereas that stuff isn't isn't so sweet right yeah a little bit tart you know now this is why i got you to do this because what i want to do is get three across there we'll just squeeze those on and see where we were going we you know i think we've over catered a little bit here but you know like that and perfect and that's all we need and we just pretend we didn't cut all those up they can go into a lovely fruit salad or something like that and of course this stuff once it's cold this is still quite hot it'll go like jam again it'll set when you put this on really slap it on fill all those little gaps and everything you plaster those strawberries with the red currant jelly you can do the same thing with an empty tart shell you know like a sweet tart shell whipped cream and strawberries these things on top hit it with the jam and you've got a strawberry tart dead easy it's a simple dish but with all simple dishes as i've said before there's nowhere to hide so you've got to get it all right another thing in summer is that you don't want to be in a hot kitchen working yeah i do i love being in a hot kitchen i don't care but like a real something cooks love it we just cook that's what we do we cook we cook all the time we don't care if it's hot you work in a restaurant it's hotter no no no no no i know what you mean and here you have between the two of us we have made a very very basic strawberry meal fee well done [Applause]

Channel: MasterChef World

Views: 83,916

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef new zealand, masterchef new zealand season 2, masterchef new zealand season 2 episode 16, masterchef new zealand masterclass, Masterclass, Dessert, masterclass, creamy, strawberries, baking, ray mcvinnie recipes, ray mcvinnie chef, mille feuille masterchef, mille feuille

Id: RwDbo3CZtvo

Length: 12min 17sec (737 seconds)

Published: Mon Mar 22 2021