Bacon & ginger mille-feuille with white chocolate truffles


Our #JustDelicious take on this classic French pastry is filled with crispy bacon and a ginger-infused mascarpone mousse!   


200 g Eskort Minced Bacon

1 roll puff pastry

Ginger mascarpone mousse

125ml (½c) ginger root, grated and juiced

250ml (1c) mascarpone cheese

250ml (1c) icing sugar

5ml (1t) vanilla essence

12 white chocolate truffles

60ml (¼c) candied gingeredible flowers


  • Preheat the oven to 200°C.
  • Fry the minced bacon over high heat until crispy, remove from the pan and refrigerate to cool.
  • Roll the pastry out on a lightly floured surface and spread the cooled bacon over half of it.
  • Fold over the other half to cover the bacon to and roll the pastry out again until it becomes a thin sheet.
  • Place the pastry between two greased baking sheets to prevent it from rising
  • Bake for 20 minutes until the pastry is golden and crispy
  • Allow to cool completely before slicing into 2cm by 7cm fingers.

Ginger Mascarpone Mousse 

  • Add the ginger juice, mascarpone, icing sugar and vanilla essence to a large mixing bowl.
  • Whip until stiff peaks form and spoon into a piping bag.
  • Pipe ginger mousse between layers of puff pastry and plate the mille-feuille on its side.
  • Carefully pipe a zig-zag pattern on the other side and serve decorated with a white chocolate truffle, candied ginger and edible flowers.
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