Grapefruit Millefeuille - Nest in Normandy Dieppe

Grapefruit Millefeuille

Ingredients: Yields 4 servings

From the fresh produce market:
2 grapefruit
1 lime

From the grocery store:
20cl grapefruit juice
400g flaky pastry

From the cheesemarket:
3 eggs
100g melted butter

From your larder:
150g sugar
1 tsp. cornflour

  • Prick the flaky pastry with a fork in several places and bake it between 2 baking sheets covered in baking parchment for 20 minutes at 200°C.
  • Place the sugar, the eggs, 15cl grapefruit juice in a water-bath (double boiler) and mix.  Continue stirring until the cream thickens.  Remove from the heat and add the butter.
  • Mix 5cl of grapefruit juice with the cornflour on low heat.  Remove from the heat when the mixture starts to thicken.
  • Peel the grapefruit and slice the grapefruit segments.  Drain them on an absorbent paper towel.
  • Remove the flaky pastry from the oven and cut out 12 rectangles using a cookie cutter.  Pipe out the grapefruit cream on 8 pastry pieces using a piping bag fitted with a wide nozzle.
  • Decorate the remaining 4 pieces with cream and the grapefruit segments.  Assemble the millefeuille, topping it off with the grated zest of a lime.
  • Place the millefeuille in the center of a plate. Decorate it with the grapefruit segments and a few drops of the thickened grapefruit juice.