MILLE FEUILLES AUTHENTIC RECIPE | TASTEATLAS
Adapted from RoadtoPastry.com, this is the recipe for the classic millefeuilles with pastry cream and the signature fondant glaze on top. Here the pastry cream is made with whole eggs, not only egg yolks as in the traditional pastry cream recipe, which makes it less heavy and fat, while the glucose helps improve the texture and prevents dehydration.
Provided by TasteAtlas
Prep Time 1 hours
Cook Time 50 minutes
Yield 10 servings
Number Of Ingredients 14
Steps:
- To prepare the pastry, you will need a rectangular 30x40-cm baking tray. Roll out the puff pastry to fit the tray, transfer it to the tray, and then prick the pastry with a fork.
- Bake in an oven preheated at 200 °C for 15 minutes, then remove from the oven and cover with parchment paper. Now, place the same sized baking tray over the parchment-covered pastry to prevent the pastry from rising too much, but be careful that the tray is not too heavy, then bake for another 30 minutes.
- Once the 30 minutes have passed, take out of the oven, set the oven temperature to 260 °C and turn on the grill mode. Now, remove the cover tray and parchment paper, and sprinkle the pastry with powdered sugar, then bake for 5 minutes, but be careful not to burn the pastry. Immediately after you take the puff pastry out of the oven, cut it in three equally sized bands (smaller side of the big rectangle, once cut, becomes the long side of the bands).
- To make the pastry cream, in a saucepan heat milk with one-half of the sugar and a vanilla bean. Then, in a separate bowl, whisk eggs, cornstarch, and sugar and once the milk has boiled, pour it in three times over the egg mixture--that way the eggs will not curdle. Place the entire mixture into a saucepan and continue cooking on medium heat while continuously whisking.
- Once boiling, leave the cream to boil for two minutes, remove it from heat and pour on a pan covered with plastic wrap, then cover the pastry cream with a plastic wrap, and leave to chill.
- When both the cream and the pastry bands have cooled, fill a piping bag fitted with a big plain tip with cream, and pipe stripes of cream on the band of pastry (flat side down), place the second band of pastry to on top and repeat with the cream. Finish by placing the third band of pastry flat side up and let the assembled mille feuille chill.
- To make the glaze first melt the chocolate and place it in a parchment paper piping cone. In a bain marie, heat the fondant with half a spoon of water, but make sure you do not overheat it. Ideally, the temperature should only be at around 35-37°C. Pour the runny fondant on top of the mille-feuille and quickly spread it with a spatula. The fondant dries quickly, so make sure you do this fast.
- Before the fondant dries completely, with a piping cone quickly draw on it multiple chocolate lines. Using the back tip of a knife, make evenly-spaced perpendicular lines, then halfway between those lines, make marks with a knife, but this time in the opposite direction.
- Chill the finished mille-feuille for a couple of hours in the refrigerator or freeze it for 20 to 30 minutes then, using a serrated knife, cut a couple of millimeters from the edges to make them straight.
- Once the mille-feuille is cold and firm, cut it into individual portions with a serrated knife.
MILLE FEUILLE (NAPOLEON PASTRY SHEETS) | ALLRECIPES
You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.
Provided by Chef John
Categories Everyday Cooking
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
- Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
- Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
- Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
- Transfer to cooling rack and cool completely before cutting.
- Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.
Nutrition Facts : Calories 683 calories, CarbohydrateContent 57.3 g, FatContent 46.7 g, FiberContent 1.8 g, ProteinContent 8.9 g, SaturatedFatContent 11.8 g, SodiumContent 305 mg, SugarContent 3 g
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CHOCOLATE MILLEFEUILLE AUTHENTIC RECIPE | TASTEATLAS
This recipe adapted from Larousse Gastronomique is for a chocolate millefeuille. Here cocoa is used in both the pastry and the cream, while the top layer is decorated with mint leaves and cherries which are known to pair well with chocolate. An extra kick of chocolate comes from the chocolate sauce that is served with millefeuille.
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Reviews 4.4
Cuisine French
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