Ingredients Pastry   400g Puff pastry Chantilly Cream 400mL Anchor Whipping Cream 5mL Vanilla 10g Icing sugar 3ml Rose water Garnish 5g Edible flowers                                                                                                                                                                                                                                                                                                                                             Method Pastry Pre-heat oven to 200oC.  Portion puff pastry into 8cm x 2.5cm rectangle pieces.  Place pastry on a lined baking tray, place another sheet of baking paper and … Continue reading Anchor Roses & Cream Mille-Feuille