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".
recipe,photo-recipe,puff pastry,whole milk 3.5%,whole milk 3.5%,vanilla pod,Cream deserts,French cuisine
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||3.5||oz||100||grams|
|whole milk 3.5%||3.2||cup||750||milliliters|
|whole milk 3.5%||3.25||tbsp||½||decilitre|
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.
Bake in preheated oven at 340°F (170°C) for about 10 - 15 minutes.
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
Beat eggs with sugar in a bowl. Put aside one egg white for the icing.
In a pan heat slowly milk with seeds from vanilla pod and lemon zest.
Once the milk is warm and starts to steam on the surface, use whisk and gradually stir in prepared eggs with sugar.
all-purpose flour / plain flour 3.5 oz (100 g)
Gradually blend sifted flour in. Continue to stir constantly until the cream gets dense.
9. Making up
Lay pastry layer at the bottom and spread cooled cream over it. Continue repeating layers of pastry and cream.
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
From a little bit of plain chocolate, milk and sugar prepare dense, but once cooled out still liquid icing.
In the icing "draw" (with syringe) lines with cooled chocolate.
Create "beaklike" design by making traverse pull with skewer.
If you keep dessert in the refrigerator for at least 12 hours it will be easier to cut .. but who would wait so long ;)