Adam Liaw’s Weet-Bix Mille-Feuille

One of my favourite French pastry ingredients is pailleté feuilletine – crumbled pieces of crisp crêpe or wafer used to add a crunchy layer to cakes like entremets and gâteaux opéra. That all sounds very fancy, but it’s actually a very similar texture to a good-old Weet-Bix.

This is an edited extract from Time For Dinner by Adam Liaw published by Hardie Grant Books

Photography: Steve Brown

SERVES 4

Active time –10 minutes

Resting time – 30 minutes

INGREDIENTS

4 Weet-Bix

1 tablespoon strawberry jam

1 tablespoon melted butter

1 cup (150 g/5½ oz) mixed berries

VANILLA CREAM

300 ml (10 fl oz) thickened (whipping) cream

50 g (1¾ oz) icing (confectioners’) sugar, plus extra for dusting

½ teaspoon vanilla extract

To make the vanilla cream, whip the cream together with the icing sugar and vanilla to soft peaks. Transfer to a piping (icing) bag fitted with a petal nozzle and refrigerate for at least 30 minutes.

Split each Weet-Bix in half horizontally to create a thin wafer. Combine the strawberry jam and melted butter and brush over the top of each wafer. Pipe the top of half the wafers with cream and stud with a few berries. Place an extra wafer on top and pipe with cream again. Stud with a few more berries and dust with icing sugar to serve.

Tip

If you don’t have a piping bag (or can’t be bothered) just crumble the Weet-Bix over a small bowl of cream and berries.