Day 80: Mille Feuille

Mille Feuille is a yummy puff pastry dessert. Filled with cream and topped with a chevron pattern, it's truly irresistible! Make this for parties, birthdays (see note), or just dessert in your house.

If you want you can add whipped cream to the cream. This doubles the volume, and makes it a little lighter. If you want to do that: Whip 1/4 cup heavy whipping cream, and powdered sugar until stiff peaks form. Fold this into the cream mixture and it's ready!

I just used frozen puff pastry, but you can certainly make it. The thing that's special in this recipe is that you actually don't want your pastry to puff. Odd, I know. That's why I put ramekins to prevent it from puffing up. If it does, just pat it down with a glove.

Mille Feuille is actually not the same as Napoleon. Napoleon uses almond cream whereas Mille Feuille uses pastry cream. Another fact: Mille Feuille means "thousand sheets".

Level: 👩🏽‍🍳👩🏽‍🍳

Serves: 6

Total Time: 2 hours and 50 mins


RECIPE: INGREDIENTS:

  • 2 cups whole milk

  • 2 tablespoons vanilla paste

  • 6 egg yolks

  • 2/3 cup sugar

  • 1/4 cup cornstarch

  • 1 tbsp unsalted butter

  • 1/2 cup whipping cream

  • 3 tbsp powdered sugar

  • 1 package frozen puff pastry

  • powdered sugar

  • 2 tsp vanilla

  • 1/4 cup milk

  • 1/4 cup cocoa powder

STEPS:

Over medium heat boil milk and vanilla paste. Meanwhile whisk together egg yolks, sugar, and cornstarch until light and creamy. Slowly pour in your milk/vanilla mixture and stir together. Strain, and pour back into the pan. Stir constantly until it thickens and add the butter. Cool in the fridge for 2 hours.


After you've thawed your puff pastry, roll out until 1/6" thick. Cut 2x4" rectangles and place in a baking sheet. Then add another layer of parchment paper OVER your rectangles and place ramekins over your squares. Bake for 15 minutes.


While your puff pastry is baking, whisk powdered sugar, vanilla, and milk until spreadable. Take 1/3 of this to another bowl and whisk in the cocoa powder. Pour the chocolate mixture into a piping bag and keep the plain frosting in the same bowl.


To assemble, brush the vanilla icing over one puff pastry rectangle. Pipe small lines with your chocolate icing and with a skewer, strike two lines through the icing. With the other two puff pastry rectangles pipe small cream dots and layer them with the chevron patterned rectangle.


Enjoy!


- The Bored Baker 👩🏽‍🍳


Note:

If you want to use this as a "birthday cake" you can add a birthday candle. Or you can make 1 giant mille feuille, to represent a birthday cake.



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