Fluffy basmati rice with garlic potatoes all in one pan? Garlic Baby Potato Pulao or Lasaniya Batata Rice is a delicious and warming rice recipe that’s perfect for the weekend! This vegan and gluten-free pulao is spicy, packed with flavour and filling as a main meal.

Baby potato pulao or Lasaniya bateta pulao in a oval shaped tray next to cucumber raita bowl - 1

I call this recipe Lasaniya Batata Pulao because this rice dish is made from baby potatoes stuffed with a masala made from gujarati lasan ni chutney. The baby potatoes are cooked first in oil to give them a wonderful texture and colour.

This is a recipe that you won’t find anywhere else because it’s one that my Mum came up with when she had some leftover garlic chutney from making Packed Potato Bhajiya . She chose to stuff baby potatoes with a masala made with garlic chutney, fresh tomatoes and ground spices. She added chickpeas to add flavours and texture to the rice.

Traditionally, lasaniya batata is a Kathiyawadi Gujarati recipe of boiled then pan-fried baby potatoes cooked in a spicy garlic gravy.

In this recipe, the potatoes are “lasaniya” or garlicky because they are stuffed with a dry red garlic and tomato mixture that is potent.

Overhead and close up shot of baby potato pulao served in a plate with serving spoons. - 2

Serving Suggestion

This pulao packs in plenty of flavour so it is best eaten as a main dish.

It is wonderful just as it is or goes wonderfully with cooling raita like Butternut squash raita or classic cucumber raita.

I love it with Kachumber salad on the side.

Roasted or fried papad/poppadoms are always a good idea with any Indian rice dish.

I also love my rice dishes with yogurt drinks like caramel lassi or a super creamy Rose Lassi .

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Basmati rice – washed and soaked for half an hour in cold water. We use a good quality basmati rice which makes such a big difference in rice dishes.

Baby potato – you need baby potatoes or salad potatoes for this recipe as we need potatoes that hold their shape well. Prepare the potatoes by peeling off the skin and using a sharp knife, make a cross into the potatoes but leaving one end intact.

Boiled chickpeas – the addition of boiled chickpeas adds extra texture and flavour to the pulao. The chickpeas take on the flavour of the masala really well and blend in so well with the rice and the potatoes. We have cooked our own chickpeas in the instant pot but you can use tinned as well. Drain and wash the chickpeas well before using.

Garlic Chutney – we have used Gujarati Lasan ni Chutney for this recipe. It takes 5 minutes to make and is so good in this recipe.

Spices – red chilli powder, turmeric powder, ground cumin and coriander, garam masala. To keep the rice from becoming too spicy, reduce the amount of red chilli powder as some will also go into making the garlic chutney.

Tomato – fresh red tomato works best of any variety. Finely chop it so it can easily be stuffed into the potatoes.

Fresh finely chopped coriander for garnish.

Oil – use a flavourless or mild oil like sunflower or olive oil that is suitable for cooking with.

Vaghar (tempering)

These are the ingredients required for tempering.

Oil

Mustard seeds

Cumin seeds

Curry leaves

Dry red chillies – go easy on the dried chillies as they too impart their own heat. You could add the dried chilli to the vaghar and then remove it after prior to cooking the rice.

Hing – or asafoetida. Hing is used to aid digestion. If you do not have it, simply leave it out.

How to make garlic baby potato rice

Here are the basic instructions to make Baby potato pulao. For the exact ingredient amounts and steps, check out the recipe card at the bottom of this post.

  1. In a large bowl combine cold tap water, some salt and turmeric powder. Peel the potatoes using a sharp knife, make a slit horizontally and vertically but leaving one end intact. If some of them cut all the way don’t worry you can still use it. Add potatoes to the bowl.
  2. In another bowl take rice and wash under running water until water comes out clean (this step will remove lots of starch). Soak rice at least 30 minutes in cold water. Make sure you use tap water not from the fridge.
peeled and cut baby potatoes in salt and turmeric water to make baby potato pulao - 3
  1. Mix garlic chutney, red chilli powder (lal mirch), turmeric powder (haldi), ground cumin and coriander (dhana jeeru powder), garam masala, finely chopped tomatoes, freshly chopped coriander/cilantro (dhaniya), oil and salt. I used spoon to mix everything.
  2. Next, remove the potatoes from the water. Fill all of them with the 1/3 of garlic chutney masala stuffing pressing down slowly and carefully. (If you put too much pressure, they might break.
  3. Mix, boiled chickpeas in the remaining masala and leave it aside.
spicy masala in a plate to make baby potato pulao-lasaniya bateta pulao - 4
  1. Prepare vaghar (tempering) by heating oil in a thick bottom pan or kadai.
  2. Add cumin and mustard seeds, once they crackle add hing.
  3. Then add dry red chillies, curry leaves and sauté just for few seconds.
  4. Carefully add stuffed baby potatoes into the pan and lower the heat.
  5. Cover the pan with the lid and let the potatoes cook in it’s own steam for 10-12 minutes.
  6. Keep checking in between, if needed add couple of spoons of water
  7. When potatoes are almost cooked, add all the masala and chick peas.
Baby Potato Pulao - 5
  1. Mix gently and cook for couple of minutes.
  2. Add soaked rice.
  3. Mix gently and add enough water to cook the rice.
  4. Add salt for rice.
  5. Once again cover the lid and let the rice cook.
  6. Once rice is done, let it rest for 3-4 minutes before serving.
Baby Potato Pulao - 6

Tips for the best pulao rice

This recipe is best made with long grain basmati rice because it is less sticky than medium or short grain. You could also use sella rice which is specially used for biryani due to its holding ability upon cooking.

Soak the rice at least for 30 minutes in COLD water as this is what ensures each grain of rice is separate and fluffy. Rice should never be washed and/or soaked in warm or hot water otherwise it starts cooking and will lead to poor cooked rice. The longer you leave the rice, the quicker to cook and fluffier the end result will be.

Remember that different types and brands of rice cook differently so adjust the overall cooking time and volume of water according to your rice.

Use baby potatoes as they hold their shape better after cooking.

Add the potatoes first and allow them to cook until they are about 75% done otherwise the rice will overcook and become mushy if it is all added at the same time.

You can adjust the spice level by adding more tomato and less garlic chutney and chilli powder. You can also add the dried red chilli to the vaghar for flavour but then remove it if you do not want it to become spicy.

Storage

How to store baby potato pulao? Let the pulao completely cool and put it in a air tight container. Store in the refrigerator for 1-2 days. Reheat before consuming it, you may want to add a teaspoon of rice.

How to freeze lasaniya Bateta pulao? Allow the rice to go cool totally, put in an airtight and freezer safe container or zip lock freezer bag. This rice can be frozen for maximum 4 weeks but best eaten in 2 weeks. Make sure to label with the recipe and date.

How to thaw frozen rice? Take out the container of the rice and leave it on the kitchen worktop for 3-4 hours then add in the microwave safe bowl and heat it in the microwave.

Baby potato pulao or lasaniya bateta pulao served in plates with raita, salad and papad - 7

Other rice and baby potato recipes

  • Vegetable Pulao

  • Takeaway style pulao rice

  • Tawa Pulao Recipe

  • Burnt garlic tofu fried rice

  • Yaki onigiri (grilled rice balls)

  • Swaminarayan khichdi

  • Doodh Pak/Paak

  • Marwari dum aloo

  • Schezwan/Sichuan Potatoes

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Human hand is serving a baby potato pulao using a serving spoon - 8

Baby Potato Pulao – Lasaniya Bateta Pulao

Equipment

  • 1 Thick base pan/kadai
  • 1 Spatula
  • 1 Sharp knife
  • 1 Bowl

Ingredients

  • 500 grams Basmati rice washed and soaked for half an hour in cold water.
  • 250 grams Baby potato
  • 250 grams Chickpeas boiled and drained
  • 3 tablespoon Garlic Chutney or adjust to your liking
  • 2 tablespoon Chilli powder Red
  • 1 teaspoon Turmeric powder
  • 2 tablespoon Ground cumin and coriander 1 tablespoon each
  • 1 medium Tomato finely chopped
  • 2 tablespoon Coriander/Cilantro fresh finely chopped
  • 2 tablespoon Oil
  • 1 teaspoon Garam masala
  • Salt to taste

Vaghar (tempering)

  • 3 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 8-10 Curry leaves
  • 1-2 Dry red chilli
  • Pinch Hing

Instructions

  • In a big bowl add pinch salt and turmeric powder, mix and leave it aside.
  • First peel the skin of the potatoes and cut into cross slits leaving bottom part intact, leave them in a salty water you prepared earlier .
  • Now make stuffing mixture by mixing together garlic chutney, all the masala , salt, coriander , tomatoes and oil.
  • Carefully Stuff the 1/3 of the masala into slit potatoes.
  • Mix boiled chick peas into remaining masala and leave it aside.
  • Now prepare vaghar by heating oil in a thick bottom pan.
  • Add cumin and mustard seeds, once they crackle add hing.
  • Then add dry red chillies, curry leaves and sauté just for few seconds.
  • Carefully put stuffed potatoes into the pan and lower the heat.
  • Cover the pan with the lid and let the potatoes cook in it’s own steam for 10-12 minutes.
  • Keep checking in between, if needed add couple of spoons of water )
  • When potatoes cooked almost 60% , add all the masala and chick peas.
  • Mix gently and cook for couple of minutes.
  • Drain the water from the soaked rice and add to the pan.
  • Mix gently and add enough water to cook the rice.
  • Add salt.
  • Once again cover the lid and let the rice cook.
  • Once rice is done, let it rest for 3-4 minutes.
  • Serve this Pulao hot with plain yogurt or raita, roasted papad and colourful salad.

Notes

  • This recipe is best made with long grain basmati rice because it is less sticky than medium or short grain. You could also use sella rice which is specially used for biryani due to its holding ability upon cooking.
  • Soak the rice at least for 30 minutes in COLD water as this is what ensures each grain of rice is separate and fluffy. Rice should never be washed and/or soaked in warm or hot water otherwise it starts cooking and will lead to poor cooked rice. The longer you leave the rice, the quicker to cook and fluffier the end result will be.
  • Remember that different types and brands of rice cook differently so adjust the overall cooking time and volume of water according to your rice.
  • Use baby potatoes as they hold their shape better after cooking.
  • Add the potatoes first and allow them to cook until they are about 75% done otherwise the rice will overcook and become mushy if it is all added at the same time.
  • You can adjust the spice level by adding more tomato and less garlic chutney and chilli powder. You can also add the dried red chilli to the vaghar for flavour but then remove it if you do not want it to become spicy.
  • This rice dish is spicy!
  • To keep the recipe mild use Kashmiri Red Chilli powder and less Garam Masala.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2016.

Human hand is serving a baby potato pulao using a serving spoon - 9

Baby Potato Pulao - Lasaniya Bateta Pulao

Equipment

  • 1 Thick base pan/kadai
  • 1 Spatula
  • 1 Sharp knife
  • 1 Bowl

Ingredients

  • 500 grams Basmati rice washed and soaked for half an hour in cold water.
  • 250 grams Baby potato
  • 250 grams Chickpeas boiled and drained
  • 3 tablespoon Garlic Chutney or adjust to your liking
  • 2 tablespoon Chilli powder Red
  • 1 teaspoon Turmeric powder
  • 2 tablespoon Ground cumin and coriander 1 tablespoon each
  • 1 medium Tomato finely chopped
  • 2 tablespoon Coriander/Cilantro fresh finely chopped
  • 2 tablespoon Oil
  • 1 teaspoon Garam masala
  • Salt to taste

Vaghar (tempering)

  • 3 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 8-10 Curry leaves
  • 1-2 Dry red chilli
  • Pinch Hing

Instructions

  • In a big bowl add pinch salt and turmeric powder, mix and leave it aside.
  • First peel the skin of the potatoes and cut into cross slits leaving bottom part intact, leave them in a salty water you prepared earlier .
  • Now make stuffing mixture by mixing together garlic chutney, all the masala , salt, coriander , tomatoes and oil.
  • Carefully Stuff the 1/3 of the masala into slit potatoes.
  • Mix boiled chick peas into remaining masala and leave it aside.
  • Now prepare vaghar by heating oil in a thick bottom pan.
  • Add cumin and mustard seeds, once they crackle add hing.
  • Then add dry red chillies, curry leaves and sauté just for few seconds.
  • Carefully put stuffed potatoes into the pan and lower the heat.
  • Cover the pan with the lid and let the potatoes cook in it’s own steam for 10-12 minutes.
  • Keep checking in between, if needed add couple of spoons of water )
  • When potatoes cooked almost 60% , add all the masala and chick peas.
  • Mix gently and cook for couple of minutes.
  • Drain the water from the soaked rice and add to the pan.
  • Mix gently and add enough water to cook the rice.
  • Add salt.
  • Once again cover the lid and let the rice cook.
  • Once rice is done, let it rest for 3-4 minutes.
  • Serve this Pulao hot with plain yogurt or raita, roasted papad and colourful salad.

Notes

  • This recipe is best made with long grain basmati rice because it is less sticky than medium or short grain. You could also use sella rice which is specially used for biryani due to its holding ability upon cooking.
  • Soak the rice at least for 30 minutes in COLD water as this is what ensures each grain of rice is separate and fluffy. Rice should never be washed and/or soaked in warm or hot water otherwise it starts cooking and will lead to poor cooked rice. The longer you leave the rice, the quicker to cook and fluffier the end result will be.
  • Remember that different types and brands of rice cook differently so adjust the overall cooking time and volume of water according to your rice.
  • Use baby potatoes as they hold their shape better after cooking.
  • Add the potatoes first and allow them to cook until they are about 75% done otherwise the rice will overcook and become mushy if it is all added at the same time.
  • You can adjust the spice level by adding more tomato and less garlic chutney and chilli powder. You can also add the dried red chilli to the vaghar for flavour but then remove it if you do not want it to become spicy.
  • This rice dish is spicy!
  • To keep the recipe mild use Kashmiri Red Chilli powder and less Garam Masala.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

If you’re looking for an easy mille feuille recipe you’ve come to the right place. Ready-rolled puff pastry sheets are layered with an eggless mille feuille cream yogurt filling that is flavoured with silky white chocolate and saffron. This decadent dessert is wonderful served during a special occasion or eggless afternoon tea.

Three Eggless mille feuille with white chocolate and saffron yogurt cream placed in a rectangle blue tray next to a cup of tea. - 10

So you’re ready to prepare a show-stopper dessert? Mille Feuille, or “thousand leaves” is a beautiful French dessert comprising of alternating layers of feather light puff pastry, smooth vanilla cream (creme patissiere) and topped with a layer of icing. It is eye-catching and delicious and this eggless version is no exeption.

In this recipe, I have made an eggless cream filling using strained yogurt which is flavoured with white chocolate and exquisite saffron. The result is a rich filling that contrasts superbly with the light puff pastry.

Eggless Mille Feuille Cream

Instead of a creme patisere filling, I have make an eggless filling using strained yogurt and whipped cream that is stabilised with tapioca starch. Melted white chocolate and icing sugar is folded into this creamy yogurt filling along with threads of saffron.

The filling has some resemblance to an Indian Shrikhand with cream which is also made from strained yogurt.

Saffron is one of the most used spices in our kitchen, not only in making Indian desserts or sweets like Saffron Milk Halwa (prepared in microwave) but also added to aromatic Saffron Vinaigrette for this cosy and warm Carrot, Ginger and Coconut Soup .

I love the addition of saffron in this comforting Italian Vegan Saffron and Asparagus Pasta . Why not incorporate saffron in this refreshing, creamy and smooth rice-based Mexican drink Saffron Cardamom Horchata . We have given lovely saffron twist to these Eggless Saffron and Clementine Buns . These Saffron and Pistachio Shortbread are one of my favourite with a hot cuppa!

Some vegan recipes use a vegan custard filling using custard powder and plant milk but I felt that strained yogurt would hold its shape better. It also meant that I could pipe the cream rather than spread it across the pastry.

A close up shot of eggless mille feuille with white chocolate saffron yogurt cream placed in a blue tray - 11

ingredients

Puff Pastry – you will need 1 sheet of good quality ready rolled puff pastry. If using frozen pastry, ensure to thaw well in advance in the refrigerator. Then unwrap it and leave it on the smooth worktop for 10 minutes before you need it.

Eggless Creme Ingredients

White chocolate – Ensure you use good quality white chocolate, always look for a higher cocoa percentage to get the most out of your chocolate. The higher the percentage of cocoa butter the smoother it will melt. I used normal white chocolate but you can also use cooking white chocolate if you wish.

Use leftover white chocolate to make this halloween popcorn -simply switch up the colours to suit the season.

Yogurt – we have used plain full-fat natural yogurt which is then strained for a few hours. You can also use greek yogurt but note even greek yogurt needs some straining. You could use yogurt from a Turkish supermarket that is pre-strained.

Double cream – We have used fresh cream which is then whipped. In the UK double cream is rich with a fat content of 48% (percent). In USA it is known as heavy cream. DO NOT use extra thick double cream in this recipe, which is more of a spooning cream.

Sugar – You will need icing sugar for filling and frosting for this Mille Feuille recipe. Icing sugar contains cornstarch that helps to thicken the filling and frosting. In other countries known as powdered sugar or confectioners’ sugar.

Tapioca starch or agar agar powder – If you want to pipe your creme then I suggest using either tapioca starch or agar agar powder to stabilise it. This way, the creme will hold its shape under the weight of the layers and even once it is left out of the fridge. If you want to spoon the creme and spread it evenly then you can leave out the starch. Do not use more than the recipe recommends as too much will leave a “floury” uncooked taste in the creme. You can easily find either of these powders in Asian grocery stores, health food stores or online.

Optional flavours:

Cardamom powder – optional but if you’re making a fusion dessert, a pinch of cardamom powder works wonders and will provide depth to the recipe.

Saffron threads – traditional millie feuille cream recipe contains egg yolks which gives golden hue to the creme patissiere. We have used saffron which imparts both flavour and a similar golden colour.

Icing Ingredients:

Do not underestimate the power of topping the mille feuille with icing – the sweetness is so good against the pastry and surprisingly it does not over sweeten the dessert.

This icing will set as it dries but will not harden so that it cracks. It remains soft and smooth. I have not flavoured this icing as there are plenty of gorgeous flavours in the creme. I also want the icing to remain crisp white.

Icing sugar – commercial icing sugar is a blend of finely powdered granulated sugar and an anticaking agent.

Milk – we have used whole milk for rich and creamy taste.

Yellow food colouring – if you want to create the chevron design, then add a pinch of yellow food colouring to a small amount of the icing.

We have some unique fusion Puff Pastry recipes on this blog, take a look at them.

Create this showstopper dessert Rose and Pistachio Puff Pastry Cream Cones and impress your guest.

How to make Mille Feuille with Puff Pastry

The recipe is broken down into different steps. To save time, I start with preparing the creme filling which takes a few hours to make! Remeber this isn’t a last minute dessert so give yourself time, buy plenty of the ingredients and have any special equipment to hand.

Filling

Firstly, strain the yogurt. Place paper towels in a colander with a bowl underneath to catch the whey. Spoon the yogurt into the paper towels. Add a weight to speed up the straining process. It will take around 2-3 hours. Once the yogurt is strained mix until smooth and set aside. You can leave out this step if you have pre-strained yogurt.

For me, this is the easiest method to melt the chocolate. You may find that a bain marie method works better for you. Add chunks of white chocolate (break the chocolate into smaller pieces) to a microwave safe bowl with 50ml double cream and saffron threads if using. Microwave in 10 second bursts until the chocolate begins to melt slightly but not bubbling. Whilst it is warm, whisk together the chocolate and double cream and set aside. It should remain a thick yet spoonable consistency.

Whip the remaining double cream until forming soft peaks.

Fold the whipped cream, strained yogurt, chocolate, icing sugar, tapioca starch and cardamom powder together and mix gently until smooth.

Transfer to a piping bag with a nozzle already attached and refrigerate for 2-3 hours. Meanwhile, you can get on with the pastry.

Pastry – baked in the oven method

Take the ready-rolled puff pastry out of the fridge approximately 10 mins prior to handling. You’ll know its ready to use when you unroll it slightly and no cracks appear. If there are too any large cracks, leave it a few minutes longer.

Pre-heat the oven to 190C.

Lay out the ready pastry sheet and roll until 1/2cm thick.

Cut into equal rectangles using a sharp knife or pizza cutter. We used 4″x2″. Pierce the pastry with a fork several times so the pastry does not rise as it bakes.

Place the rectangles on baking parchment in a baking tray. Place another piece of parchment on top and then lay another baking tray to create a weight on top of the pastry. This prevents the pastry from rising.

Bake for 10 minutes then remove the top baking tray and bake for a further 5-10 minutes or until golden-brown. At this point, the pastry should only brown a little but not rise or puff!

If required, using a grater, grate the edges of the pastry until even in size and for an even finish. Set aside in groups of 3 similar sized pieces. This technique also makes it appear you have made a large mille feuille and then cut it.

Icing/Frosting

Place icing sugar in a bowl, you can sieve if there are any lumps, and add the milk bit by bit whisking until a thick paste forms. I would aim for a thick paste as a thinner paste will drip down the sides.

Spoon some of the icing into a different bowl and add food colouring. Add this to a piping bag with a very small hole.

Spread the thick white icing across one rectangle from each group. At this point, work fast to add the design as the icing will begin to set. Try to spread the icing gently in a way that crumbs from the pastry will not spread across the icing and ruin the finish.

Pipe small equidistant lines of the colour icing across the rectangles. Before the icing sets, rake a toothpick across the lines to create a chevron pattern.

Assembly

When ready to assemble, take the filling out of the fridge just before using.

Pipe dollops onto a pastry rectangle. Top this with another piece and repeat. Finish with a rectangle that has been iced.

Alternatively, spread the filling onto the pastry without piping and assemble the same way.

The Mille Feuille are ready to serve! At this point, they can also be placed in the fridge if not served straight away.

Air-fryer Mille Feuille Puff Pastry

I love using the Air-Fryer for most of my puff pastry recipes as the pastry cooks evenly.

Preheat the air-fryer to 190C.

You will need baking trays that are small enough to fit in your air-fryer basket.

Take your cut puff pastry rectangles and place in a parchment lined baking tray. As above, top with another piece of parchment and then place another tray to provide weight.

Air-fry at 190C for 7 minutes. Remove the baking tray and brown the pastry for another 5 minutes. Judge at this point, if the pastry is already looking brown, reduce the timings.

Open the air-fryer basket immediately once the timer goes off. Leaving food in the basket closed will continue to cook in the heat and will burn!!! I’ve learnt this the hard way…

Eggless mille feuille with white chocolate saffron yogurt served in a round vintage plate with a fork. - 12

Other yogurt recipes

  • Yogurt Sandwich

  • Cashew, Date and Yogurt Popsicle

  • Creamy Rose Lassi

  • Bhapa Doi with Spiced Orange Syrup (steamed/baked yogurt)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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eggless mille feuille served on a blue plate with a fork - 13

Eggless Mille Feuille with White Chocolate Saffron Yogurt Cream

Equipment

  • 1 Colander
  • 1 cheese cloth or kitchen tissue paper (strong ones)
  • 1 Bowl
  • Piping bag
  • Oven/Air fryer
  • Baking trays
  • Knife/nutmeg grater

Ingredients

Pastry

  • 320 gram puff pastry ready rolled (1 packet)

Chocolte and Yogurt Cream Filling

  • 500 g Yogurt full fat
  • 200 g white chocolate
  • 150 ml double cream
  • 3 tbsp icing sugar
  • 1 tbsp tapioca starch or agar agar powder

Optional Flavours

  • ½ teaspoon cardamom powder
  • 10 strands saffron

Icing

  • 100 grams icing sugar
  • 25-50 mls whole milk

Instructions

Chocolate Yogurt Cream Filling

  • Firstly, strain the yogurt. Place paper towels in a colander with a bowl underneath to catch the whey.
  • Spoon the whole pot of yogurt into the paper towels. Add a weight to speed up the straining process.
  • It will take around 2-3 hours. Once the yogurt is strained mix until smooth and set aside.
  • Add chunks of white chocolate to a microwave safe bowl with 50ml double cream and saffron threads.
  • Microwave in 10 second bursts until the chocolate begins to melt slightly but not bubbling.
  • Whilst it is warm, whisk together the chocolate and double cream and set aside. It should remain a thick yet spoonable consistency.
  • Whip the remaining double cream until forming soft peaks.
  • Fold the whipped cream, strained yogurt, chocolate, icing sugar, tapioca starch and cardamom powder together and mix gently until smooth.
  • Transfer to a piping bag with nozzle and refrigerate for 2-3 hours.

Pastry – Oven

  • Prior to assembly, prepare the puff pastry. Pre-heat the oven to 190C/375F gas mark 5.
  • Lay out the ready pastry sheet and roll until 1/2cm thick.
  • Cut into equal rectangles using a sharp knife or pizza cutter. We used 4"x2". Pierce the pastry with a fork several times so the pastry does not rise as it bakes.
  • Place the rectangles on baking parchment in a baking tray. Place another piece of parchment on top and then lay another baking tray to create a weight on top of the pastry.
  • Bake for 10 minutes then remove the top baking tray and bake for a further 5-10 minutes or until golden-brown.
  • If required, using a grater, grate the edges of the pastry until even in size. Set aside in groups of 3

Pastry – Air fryer

  • Preheat the air fryer at 190C for 3 minutes.
  • Place pastry pieces in the basket on baking parchment, place another piece of parchment on top and put heavy baking tray or bread loaf tin.
  • Air fry for 6-7 minutes on 190C.
  • Remove tray and parchment paper and air fryer another 4-5 minutes or til nice and golden brown.

Icing/Frosting

  • Place icing sugar in a bowl and add the milk bit by bit whisking until a thick paste forms.
  • Spoon some of the icing into a different bowl and add food colouring. Add this to a piping bag with a very small hole.
  • Spread the thick white icing across a rectangle from each group.
  • Pipe small equidistant lines of the colour icing across the rectangles. Before the icing sets, rake a toothpick across the lines to create a chevron pattern. Set aside.

Assembly

  • When ready to assemble, take the filling out of the fridge just before using.
  • Pipe dollops onto a pastry rectangle. Top this with another piece and repeat. Top with a rectangle that has been iced.
  • Alternatively, spread the filling onto the pastry without piping and assemble the same way.
  • The Mille Feuille are ready to serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.