Mille feuille

Standard

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Ingredients

  • 1 1/2 box puff pastry
  • 1/2 cup icing sugar (confectioners sugar)
  • 1 tablespoon butter, melted and cooled
  • 1 tablespoon milk
  • 1 tablespoon cocoa

Basic pastry cream

Method:

  1. Make the pastry cream and set aside to cool. Roll out each one of the three sheets of puff pastry . Meanwhile, line a baking tray with non-stick baking paper. Place one sheet on the tray and Chill for 30 minutes.
  2. Preheat oven to 400F or 200C. Top the pastry with another sheet of baking paper and another baking tray and bake for 16-18 minutes . Set aside for 30 minutes to cool. Repeat until done with three sheets .
  3. In a bowl, whisk together the icing sugar, butter and milk to make the glaze. Once you have reached a spreadable but firm consistency, remove 1/4 of the glaze to a separate bowl. To that, add the cocoa powder. Add a drop more milk if necessary. Transfer the cocoa glaze to a small piping bag.
  4. Spread the white glaze on top of one of the cooled pastry strips. Spread evenly . Then pipe the chocolate across gently from side to side. Lightly drag a wooden toothpick down the length of the pastry, in alternating directions, to create the pattern.
  5. Spread the pastry cream over the remaining two pastry strips, creating layers of pastry, pastry and then glaze. Chill for 30 minutes. Use a large serrated knife cut the pastry into portions and then serve immediately.

Serves 5-6

 Basic Pastry Cream 

Ingredients:

  • 1 1/4 cups milk
  • 1/2 tsp Vanilla
  • 3 large egg yolks
  • 1/4 cup granulated white sugar
  • 1/4 cup cornflour

Method:

  1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Add the cornflour to the egg mixture until you get a smooth paste. Set aside.
  2. Meanwhile in a saucepan add milk on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Add Vanilla .
  3. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes very thick and it is hard to stir.
  4. Remove from heat and pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.  
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