Editor Emma Ballard tries to create the Milhojas de Créma y Nata that is being served at Jon Rahm's Masters Champions Dinner

After the success (using this term loosely) of last year's Warm Chocolate Chip Skillet Cookie, we thought it would be fun to have a go at another Masters Champions Dinner dessert.

Masters tradition, started in 1952 by Ben Hogan, dictates that the winner of the previous years Championship can pick their own menu for the following year. The Masters Champions dinner takes place on the Tuesday evening of Masters week and can be attended by all past Masters Champions, who all look fetching in their Masters green jackets.

Last year Jon Rahm remained steady and patient in the final round to come from two shots behind Brooks Koepka to claim his first green jacket. The win was made more poignant by the fact that he won on what would have been Seve Ballesteros' 66th birthday and 40 years after Seve won his second green jacket.

On March 19th, The Masters announced Jon Rahm's Champions Dinner menu:

This prompted us to ask the Women & Golf Instagram followers whether we should try and create the Milhojas de Crema y Nata dessert - the result was an overwhelming 'yes', so we duly (actually should say dubiously) agreed.

The following recipe is based on the original by Anna Recetas Faćiles. It's worth noting that Milhojas de Crema y Nata is also know as Mille Feuille (for all the Great British Bake Off fans out there)

Milhojas de Créma y Nata Ingredients:

Milhojas de crema y nata recipe ingredients

One sheet of roll out puff pastry
Icing sugar for dusting

For the whipped cream:
- 300 ml of double cream
- Tbsp of icing sugar

For the vanilla custard:
- 2 egg yolks
- 250ml milk
- 62g of caster sugar
- 20g of corn flour
- 1 tsp of vanilla extract

Milhojas de Créma y Nata Method:

Make the vanilla custard:
1. Take 125ml of milk, add the corn flour and mix together
2. Place the egg yolks in a bowl with the caster sugar and whisk to combine
3. Add the milk/corn flour mix to the eggs and sugar and whisk all together
4. Put a saucepan on a medium heat, add the rest of the milk and the milk/eggs/sugar mixture together and whisk until a thick consistency
5. Put the mixture in a bowl and cover with clingfilm (make sure the clingfilm touches the mixture) and set aside to cool completely.

Prepare the pastry:
1. Cut the pastry into oblong pieces around 5cm by 10 cm*
2. Evenly space on a baking tray
3. Prick the pastry with a fork (to stop it from rising too much)
4. Place in an oven at 170°c for 10-15 minutes (until golden brown)
5. Remove from the oven and leave to cool

Make the whipped cream:
1. Add 300ml of double cream into a mixer or bowl with one tbsp of icing sugar
2. Whip until firm

Time to assemble:
1. Put the whipped cream and vanilla custard into two separate piping bags
2. On top of one piece of pastry, pipe two lines of vanilla custard
3. Place another piece of pastry on top of the vanilla custard
4. On top of the second piece of pastry, pipe two lines of whipped cream
5. Add the third and final piece of pastry on top of the whipped cream
6. Dust with icing sugar to finish
7. Repeat the process until all complete

*As you'll see from the YouTube video, if we were to make again, we would roll the pastry out thinner before dividing.

Milhojas de cream y nata

There are probably calls to stick to the day job rather than food blogging but hopefully you enjoyed a fun take on a Masters tradition!

Let me know if you attempt or have attempted making a Milhojas de Crema y Nata and feel free to tag us in your creations on social media.