Marilyn Monroe

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The Epitome of Elegance: Rose and Apricot Millefeuille

Published April 27, 2013 by The Feminist

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Forget Grace Kelly, Jackie O. and Marilyn. No Hollywood diva can compete with the delicate and dainty appearance of the Millefeuille. Although I usually opt for the more robust cakes and pies with bold and rich flavours, today I felt like tackling the grandeur and grace of one of France’s greatest classics.

My version of the Millefeuille is –as always- a bit different from the original. Instead of thousand layers of puff pastry (which is what “millefeuille” literally means), I just had two. Admittedly, my version may not have the majestic luxury of the French classic, but I believe it still looks rather delicate and refined. (Just nod your head if you agree 😉 )

However, when it comes to flavour, my very own personalized rose and apricot Millefeuille far surpassed the rather boring flavour palette of the original. (no offence to all French pastry chefs) I went for a rose and honey flavoured custard topped with fresh apricot, dried cranberries and home-made meringues. It tasted so exquisite, it was almost impossible to believe I had made it myself! It would even make Michel Roux jealous!

Michel Who? Exactly. No one nails the essence of superior flavour better than I do. Me, pretentious? Just remember: if you want to be a good baker, you have to be a bit boastful! 😉

Rose and apricot Millefeuille

Ingredients(makes 6):

• One sheet of puff pastry
• 2,5 dl milk
• ½ tsp rose water
• 3 egg yolks, (you can save the egg whites for the meringues or use shop-bought meringues)
• 2 tbsp corn flour
• 2 tbsp caster sugar
• 3 tbsp runny honey
• Handful of dried cranberries
• 3 ripe apricots, peeled, stoned and halved
• Almond flakes
• Icing sugar

Method:

1. Preheat the oven to 200°C and line a baking tray with baking parchment. Cut out 6 rectangular pieces of puff pastry, brush them with some of the remaining egg white and sprinkle over some almond flakes. Bake in the oven for 15 minutes. Let them cool completely before cutting them in half horizontally.
2. To make the custard, whisk together the egg yolks, sugar and corn flour until pale and fluffy.
3. Heat the milk, honey and rose water in a pan over medium heat until it starts to boil. (I also added a couple of drops of red food colouring to give the custard a beautiful pink hue.)
4. Add some of the hot milk to the egg mixture and mix well. Then pour the egg mixture back into the pan of milk and beat constantly on a low heat until the mixture starts to thicken. Pour the rose custard in a bowl and cover with cling film. Let it cool completely.
5. Cut the puff pastry cases in half and spread a thick layer of rose custard on the bottom layer.
6. Top with small chunks of apricot, dried cranberries and some crushed meringues.
7. Finish with the top layer of puff pastry and dust with icing sugar.

Stiletto, it’s not just a high-heeled shoe, it’s an attitude

Published September 26, 2012 by The Feminist

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In my world, every day is stiletto-day. Not because stilettos are so comfortable – they are NOT – but because they make me feel like I can conquer the whole world!

I know, sometimes stilettos can hurt like hell and be absolutely impossible to walk in and yes, you can twist your ankle and get blisters, but let’s focus on all the ADVANTAGES of wearing high heels: They elongate your legs (Hello, Heidi Klum!) and make your butt look fabulous (Hello, Pippa Middleton!). Even though they can be very impractical in certain occasions(when driving a car for example) they often come in handy as well ( like when you’re at the grocery store trying to reach the top shelf where those bloody idiots have put your favorite type of pasta). But above all, a pair of stilettos just makes you feel sexy; like a Marilyn Monroe 2.0.

And like the blond bombshell once said: “I don’t know who invented high heels, but all women owe him a lot.” She’s right!