Bacon Mille Feuille Pastry with Ginger Mouse

Prep Time


Cook Time


Total Time





  • 200 g Eskort Minced Bacon
  • 1 roll puff pastry
  • ½ cup ginger root, grated
  • 1 cup mascarpone cheese
  • 1 cup icing sugar
  • 1 tsp vanilla
  • 12 while chocolate truffles
  • ¼ cup candied ginger


  • Preheat the oven to 200°C.
  • Fry the minced bacon until crispy in a large frying pan over high heat. Remove the fried bacon from the pan and refrigerate to cool.
  • Roll out the pastry on a flour dusted surface.
  • Spread the bacon over half of the pastry and fold the other half of the pastry over the bacon to cover it.
  • Roll out the pastry until thin and place it between two greased oven trays to prevent it from rising and bake for 20 minutes until golden and crispy.
  • Squeeze juice from the grated ginger and place in a mixing bowl with the mascarpone, icing sugar and vanilla.
  • Whip until stiff.
  • Slice the pastry into 2×7 cm fingers and sandwich together with ginger mouse.


Serve with white chocolate truffles and candied ginger.