Transform dessert time with this $3 trick from a MasterChef star: ‘It’s super easy!’

You don’t always need fancy ingredients or a big budget to whip up mouthwatering desserts. With a little creativity and a few affordable supermarket staples, you can make indulgent sweet treats without breaking the bank. 

From clever store-bought hacks to easy homemade recipes, let’s dive into how you can satisfy your sweet tooth while keeping your wallet happy. Thanks to MasterChef and Dessert Masters star Adriano Zumbo and his confectionery wizardry.

While his creations are nothing short of edible art, Zumbo insists that we, too, can whip up a dessert that’s sure to impress, and it all hinges on a humble $3 item from Coles and Woolworths.

Vanilla chocolate millefeuille

His millefeuille recipe uses the Wicked Sister High Protein Puddings, selling for a mere $3 at Coles and Woolworths.

Millefeuille, which translates to ‘a thousand leaves,’ is a classic French dessert featuring layers of crisp puff pastry and creamy filling.

‘I used reverse engineering to develop this version, focusing on creating an easy-to-make dish that’s typically quite intricate. I explored ready-to-use products that could save time and simplify the process for those less experienced in the kitchen,’ Zumbo explained to Yahoo Lifestyle.

Ingredients
Pastry layers

  • 1 sheet of ready-made puff pastry
  • Icing sugar, for dusting

Filling

  • Around 10 fresh raspberries, halved
  • 70g Wicked Sister High Protein Chocolate Pudding
  • 200g Wicked Sister High Protein Vanilla Pudding
  • 65g cream

Procedure

With these simple ingredients, ‘most of the work is already done,’ says Zumbo. ‘Just bake the puff pastry and whip some cream—it’s super easy.’

Preheating and preparing

  • Preheat oven to 180C.
  • Place a frozen puff pastry sheet on a baking tray lined with baking paper. Let it thaw slightly, then poke holes all over with a fork.
  • Cut the pastry in half, cover with another sheet of baking paper, and place a second baking tray on top to weigh it down.

Baking the pastry

  • Bake for 25-30 minutes until golden brown.
  • Remove from oven, take off the top tray and baking paper.
  • Transfer one half to another tray. Cut the other half into four slices, flip them over, and dust with icing sugar.

Caramelising the pastry

  • Increase oven temp to 190C.
  • Bake the sugared pastry slices for 8-15 minutes until caramelised. Let cool.

Millefeuille assembly

  • Cut the other half of the pastry into four pieces. Each millefeuille needs three layers: Two plain and one caramelised.
  • Place halved fresh raspberries along the edges of the first layer (about 10 halves).
  • Pipe 70g of Wicked Sister High Protein Chocolate Pudding in the centre.
  • Add the second plain pastry layer on top.
  • Whip 65g cream, fold into 200g Wicked Sister High Protein Vanilla Pudding and transfer to a piping bag.
  • Pipe two to three long strips of the vanilla mixture on the second layer, then two shorter strips on top.
  • Finish with the caramelised pastry layer with the shiny side up.

Lastly, refrigerate the millefeuille until set, then enjoy.

Zumbo’s approachable take on this dessert is a testament to his belief that anyone can create something special in the kitchen.

‘I believe anyone can make this—even a wood duck,’ he joked. His top tip? Don’t shy away from store-brand frozen puff pastry, as it can yield surprisingly good results.

For those with dietary restrictions, Zumbo has you covered. The recipe can be adapted for gluten-free diets by substituting the puff pastry with a gluten-free alternative.

In addition, if chocolate and vanilla aren’t your flavours of choice, Wicked Sister offers other pudding varieties like strawberry or banana to suit your palate.

Other speedy dessert delights

Beyond the millefeuille, Zumbo shares other simple yet impressive dessert ideas for those short on time. Chocolate lava cake, ice cream terrine, and panna cotta are all included in his list of easy-to-make ‘go-to’ sweets that still boast a ‘wow’ factor.

To make a quick and easy chocolate lava cake, he suggests grabbing ‘one or two sides from the supermarket, like fruit, ice cream, dessert pudding, custard, or granola.’

Meanwhile, for his ice cream terrine recipe, he recommends: ‘Just layer two or three of your favourite ice cream flavours in a cake tin, freeze, then slice and serve with your choice of accompaniments.’

Have you tried making a dessert with a budget-friendly supermarket find? Share your experiences and favourite tips in the comments below. We love hearing from you, and who knows, your suggestion might just help a fellow YourLifeChoices reader.

Also read: The best iced coffee in Australian supermarkets, according to coffee experts

Floralyn Teodoro
Floralyn Teodoro
Floralyn covers different topics such as health, lifestyle, and home improvement, among many others. She is also passionate about travel and mindful living.

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