This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Blueberry and lemon millefeuille

Lorraine Pascale’s elegant dinner-party dessert recipe is made with shop-bought puff pastry for simplicity.

Equipment and preparation: You will need a piping bag fitted with a 1cm/¼in straight nozzle.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the sweetened cream