To Bake 9 sable biscuits and arrange them in towers of 3, using cream, berries and spun sugar to decorate.
90g Icing Sugar
30g Ground Almonds
Mix the dry ingredients together and add the egg. Knead the ingredients until they are at the correct consistency, then wrap in cling film and leave to rest in the fridge.
When chilled, take the sable from the fridge, roll it out and using pastry cutters to cut out 9 thin biscuits. Place them on a baking tray and bake at 170 degrees for 10-12 minutes, or until they are ready.
350ml Fresh Cream
1 Vanilla Pod
50g Icing Sugar
Whip the cream adding the icing sugar and the seeds from the vanilla pod to taste. Using 3 sable biscuits, the Chantilly cream as well as one strawberry, onw blueberry and one raspberry per tower - assemble a mille feuille. Repeat three times.
250g Caster Sugar
225g Cold Water
Bring the sugar a water to a simmer in a saucepan. Use a pastry brush dipped in cold water to brush down the inner side of the pan to prevent sugar crystals forming while simmering. Cook the syrup until it reaches a pale amber colour.
Sugar syrup is incredibly hot at this stage, please be careful!
Immediately remove from the heat and plunge the pan into cold water to halt the cokking.
To spin the sugar, take two forks places back to back and hold tightly. Dip the forks into the syrup and flick back and forth over a rolling pin or ladle to create long hair like strands.
Next gather up the strands of spun sugar and simply shape them by moulding the strands in your hands.
Arrange the mille feuille and the spun sugar on a black slate for presentation.