Comments on: Ispahan Millefeuille recipe

By: pj

pj — Tue, 05 Jul 2011 02:25:28 +0000

Gorgeous. Truly. Two questions:
Can any of the components be made in advance?
And, once assembled, can the millefeuilles be held in the fridge for any length of time?

By: Ja

Ja — Tue, 27 Oct 2009 08:33:06 +0000

Incredible ! my goodness, look at ur platting design... .-= Ja´s last blog ..Happy (Birth) Day ! =-.

By: Adrian @ Food Rehab

Adrian @ Food Rehab — Mon, 26 Oct 2009 11:58:14 +0000

Looks so delicate. Not only would I have had the patience to assemble but also the resistance not to eat it all before the final result. LOL

Great work!

By: shaz

shaz — Sun, 18 Oct 2009 11:27:45 +0000

That is an absolutely beautiful creation. So much effort!

By: linda

linda — Sun, 18 Oct 2009 10:18:32 +0000

@ Ellie- Thanks Ellie. You definitely should try this awesome combination, you won’t regret it

@ Jacq- Thanks heaps Jacq. It tastes better than it looks. The white chocolate went so well with the sourish raspberry.

@ Jessica- Thanks Jessica

@ Nana Glen Mum- Thanks =D

By: Nana Glen Mum

Nana Glen Mum — Fri, 16 Oct 2009 07:47:23 +0000

Breathtaking!!

By: Jessica

Jessica — Wed, 14 Oct 2009 21:29:53 +0000

This is so pretty! Lovely photos.

By: Jacq

Jacq — Wed, 14 Oct 2009 10:48:35 +0000

Amazing! It’s so beautiful I don’t know if I could eat it! Love the white chocolate rose

By: Ellie

Ellie — Wed, 14 Oct 2009 05:56:22 +0000

Wow! What a great creation. I must try ispahan after reading this post and the ispahan macarons on trissa’s blog.

By: linda

linda — Wed, 14 Oct 2009 05:49:14 +0000

@ Trisha- hahaha I’m not sure about the smartest baker, probably more the crazy one. Ooh Millefeuille is easier than it looks, give it a go, play around with the flavours of the layers.

@ Belle- Thanks Belle. I’ve never had any ispahan desserts, but now I know what I’ve been missing out on.

By: Belle@OohLook

Belle@OohLook — Tue, 13 Oct 2009 11:27:29 +0000

Your creation is so beautiful. Ispahan in all its forms is my fave dessert, and yours is lovely. Love the raspberry circles on the plate, too.

By: Trisha

Trisha — Tue, 13 Oct 2009 09:16:20 +0000

Oh aren’t you the smartest baker around? Such wonderful, mad creations! I can only begin to imagine how challenging tackling a millefeuille recipe would be – and you pulled it off!! Plus add to that it looks absolutely gorgeous! Ahhh!

By: linda

linda — Tue, 13 Oct 2009 03:51:03 +0000

@ Yas- You have to try your own puff pastry Yas.. Tastes even better than the frozen ones. If I can do it, it should be so easy for you. Never had any PH creations, would love to go to Tokyo for it though, sashimi and PH, awesome combo.

@ Steph- LOL Thanks Steph, lol I was a little desperate for red roses.

@ Karen- Thanks Karen. The flavour combination was soooo good.

@ shez- LOL alot of time when I’m baking, I go all Macgyver style. I barely have any baking tools.

@ Helen- Thanks helen, haha I’m too messy to be a food stylist.

@ Suey- I’ll make you one next time I come across nice roses.

@ Y- Coming from you, that’s a huge compliment, thanks heaps =D. I was soo happy when I pulled off the clear plastic, the white chocolate was so shiny, my favourite word associated with chocolate “tempered”

@ Tina- Aww thanks Tina, I had so much fun making it.

@ Penny (jeroxie)- Thanks Penny, it’d be awesome to just be a fly (hahaha OHS alert) on the wall of pastry chefs doing their thing, I have heaps of respect for them.

@ Trissa- LOL Wasabi and grapefruit, wow, interesting combo. I would love to do a wasabi inspired dessert though.

@ Chris- Thanks heaps Chris. You should give it ago, because it tastes better than it looks =D

@ Arwen- Thanks Arwen. I think my favourite part of the millefeuille was the white chocolate rose petal.

By: Arwen from Hoglet K

Arwen from Hoglet K — Mon, 12 Oct 2009 09:40:49 +0000

Magnificent effort. The petals look great – worth the long hunt!

By: Chris

Chris — Mon, 12 Oct 2009 09:17:12 +0000

That’s absolutely stunning. My mouth dropped when I saw it at uni…and it dropped again when I came back to admire it now. Beautiful effort!

By: Trissa

Trissa — Mon, 12 Oct 2009 08:33:23 +0000

Ah Linda! You’ve done it again! Congratulations on your first introduction to Pierre Herme. When am I going to see wasabi and grapefruit vol au vents from you!?!

By: penny aka jeroxie

penny aka jeroxie — Mon, 12 Oct 2009 02:26:25 +0000

that looks amazing! I reckon this is your second calling. so beautiful and delicate.

By: Tina

Tina — Mon, 12 Oct 2009 01:43:27 +0000

Whoa – that’s some serious pastry skill right there – well done!!! And that flavour combination sounds divine…

By: ms delicieuse

ms delicieuse — Mon, 12 Oct 2009 01:42:01 +0000

Seriously elegant stuff!

By: Y

Sun, 11 Oct 2009 23:21:16 +0000

Wow, beautiful! I like the petal/white choc disc on top.