French mille feuille
Today we will prepare a classic French mille feuille — a very popular dessert in France and Italy. It tastes as good as it looks!
Equipment
- 1 mix bowl
- 1 whisk
- 1 saucepan
- 1 food wrap
- 1 baking sheet
- 1 baking paper
- 1 fork
- 1 piping bag
Ingredients
- 250 g puff pastry yeast-free
- 2-3 tsp powdered sugar for the layers
- 250 ml milk
- 2 pcs egg yolk
- 50 g sugar
- 1 pinch salt
- 1 g vanillin or 5 g vanilla sugar
- 12 g flour
- 12 g cornstarch
- 15 g butter
- 45 g chocolate white
Instructions
- Prepare the necessary ingredients.
- Mix egg yolks with sugar, vanillin, and a pinch of salt. The mixture should lighten in color. Add flour and cornstarch. Mix well.2 pcs egg, 1 pinch salt, 1 g vanillin, 12 g flour, 12 g cornstarch, 50 g sugar
- In a small saucepan, heat the milk. While stirring constantly, pour the hot milk into the egg-sugar mixture in a thin stream.250 ml milk
- Return the mixture to the saucepan and cook over medium-low heat. Keep stirring until the cream comes to a boil. After boiling, cook for 1 minute. Add white chocolate and cold butter to the hot cream. Whisk vigorously until these ingredients are completely dissolved.45 g chocolate, 15 g butter
- Cover the cream with food wrap 'in contact' and let it cool down.
- It's best to take the puff pastry out of the freezer the night before and put it in the refrigerator overnight. You can also defrost it on the kitchen table for 2 hours. Once the dough has thawed, roll it out into a rectangle about 3—4 cm thick. Then divide the dough into two parts. Place them on a baking sheet lined with parchment and prick them densely with a fork.250 g puff pastry
- Put the blanks in an oven preheated to 190°C for 15 minutes.
- After that, turn the layers over to the other side and sprinkle with powdered sugar. Return to the oven for another 5—7 minutes, until the layers have a caramel crust. After cooling, trim the edges of the layers so that the layers of the pastries are clearly visible. Then cut each layer into three parts.2-3 tsp powdered sugar
- After cooling, trim the edges of the layers so that the layers of the pastries are clearly visible. Then cut each layer into three parts.
- Whisk the cooled cream. Transfer it to a pastry bag with a nozzle. Pipe the cream onto the layers. The 'Mille-Feuille' dessert should have 3 layers and 2 layers of cream. Decorate the top of the pastry with powdered sugar or apply another layer of cream.
- The dessert can be eaten immediately after assembly. It will be very crispy. Or leave it to soak for a few hours. Enjoy your meal!
Nutrition
Calories: 1098kcalCarbohydrates: 109gProtein: 16gFat: 68gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gTrans Fat: 0.3gCholesterol: 36mgSodium: 608mgPotassium: 435mgFiber: 5gSugar: 38gVitamin A: 405IUCalcium: 186mgIron: 6mg