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One thousand leaves dessert

    

Recipe for one of the most creamy desserts, made up of layers of puff pastry and delicious vanilla cream. Name is translated from French Mille-feuille which means "a thousand leaves".

Cook

No. of servings

8

Ready in

1 h. 30 min.

Difficulty

high

 

 

all-purpose flour / plain flour3.5oz100grams
cooking chocolate0.75oz20grams
egg white4pcs4pieces
egg yolk4pcs4pieces
lemon peel1tsp1teaspoon
lemon-juice1tbsp1tablespoon
powdered sugar3.5oz100grams
puff pastry8.75oz250grams
sugar granulated8.75oz250grams
sugar granulated1tsp1teaspoon
vanilla pod1pc1piece
whole milk 3.5%3.2cup750milliliters
whole milk 3.5%3.25tbsp½decilitre

1. Dough preparation

puff pastry 8.75 oz (250 g)

Use a rolling pin to spread the puff pastry until it is thin and place it on a baking tin with parchment paper. Prick with fork well to reduce the rise of puff pastry while baking.

Dough preparation

2. 

Bake in preheated oven at 340°F (170°C) for about 10 - 15 minutes.

3. 

When the pastry is cool, cut it carefuly into three equal parts. Traditionally dessert is made up of three layers of pastry and two layers of cream. Sometimes the pastry puffs more and we are able to divide it into 6 layers instead of three.

4. Cream preparation

egg yolk 4 pcs  egg white 3 pcs  sugar granulated 8.75 oz (250 g)

Beat eggs with sugar in a bowl. Put aside one egg white for the icing.

Cream preparation

5. 

whole milk 3.5% 3.2 cup (750 ml)  vanilla pod 1 pc  lemon peel 1 tsp

In a pan heat slowly milk with seeds from vanilla pod and lemon zest.

6. 

Once the milk is warm and starts to steam on the surface, use whisk and gradually stir in prepared eggs with sugar.

7. 

all-purpose flour / plain flour 3.5 oz (100 g)

Gradually blend sifted flour in. Continue to stir constantly until the cream gets dense.

8. Icing preparation

egg white 1 pc  powdered sugar 3.5 oz (100 g)  lemon-juice 1 tbsp

Whisk sugar with egg white and lemon juice to prepare the icing.

9. Making up

Lay pastry layer at the bottom and spread cooled cream over it. Continue repeating layers of pastry and cream.

Making up

10. 

Finish with pastry layer on top and flatten it as much as possible so that icing does not stream down. Pour lemon icing over the whole surface.

11. Chocolate design

cooking chocolate 0.75 oz (20 g)  whole milk 3.5% 3.25 tbsp (50 ml)  sugar granulated 1 tsp

From a little bit of plain chocolate, milk and sugar prepare dense, but once cooled out still liquid icing.

Chocolate design

12. 

In the icing "draw" (with syringe) lines with cooled chocolate.

13. 

Create "beaklike" design by making traverse pull with skewer.

14. Serving

If you keep dessert in the refrigerator for at least 12 hours it will be easier to cut .. but who would wait so long ;)

Serving

Bon appetit!

 

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