Ingredients
RECTANGULAR PUFF PASTRY
1 loaf
POWDERED SUGAR
q.b.
CASTER SUGAR
q.b.
RED FRUITS
q.b.
FOR THE CUSTARD
LATTE
450 gr
YOLKS
6
CASTER SUGAR
150 gr
MORE STARCH
50 gr
VANILLA EXTRACT
1 Teaspoon
The millefeuille is a great classic of French pastry , a traditional and timeless dessert that always satisfies everyone, young and old. Also known as Napoleon, it consists of three layers of fragrant puff pastry , interspersed with two of vanilla-scented custard ; sprinkled on the surface with abundant icing sugar and finally garnished with red fruits, it is a crunchy dessert with a delicate taste, perfect for a delicious end of meal , but also for special occasions, birthday parties and anniversaries.<\/p>\n\n\n\n
The millefeuille is a dessert that no one will be able to resist, thanks to the contrast of textures between the fragrant pastry and the soft and velvety cream. Easy to make, we suggest you fill it, decorate it and finally serve it within a few minutes, so you can enjoy it in all its crumbliness and goodness. Alternatively, you can prepare puff pastry and cream in advance and assemble them just before serving the dessert.<\/p>\n\n\n\n
For an impeccable result, we advise you to use the ready-made pastry , but if you are particularly skilled in the kitchen, you can make it at home with our recipe . You can also flavor the custard with lemon zest and enrich it with chocolate chips, strawberries or mixed berries; for an even more scenographic effect , you can also alternate a layer of white cream and a chocolate one.<\/p>\n\n\n\n
How to prepare millefeuille<\/p>\n\n\n\n
Step 1
Separate the egg whites from the yolks
1
.<\/p>\n\n\n\n
Step 2
Whip the egg yolks with the sugar using an electric whisk
2
.<\/p>\n\n\n\n
Step 3
You will have to obtain a swollen and frothy mixture
3
.<\/p>\n\n\n\n
Step 4
Then add the sieved cornstarch to the egg mixture
4
and mix gently to avoid disassembling the compound.<\/p>\n\n\n\n
Step 5
In a saucepan, heat the milk with the vanilla
5
.<\/p>\n\n\n\n
Step 6
As soon as it comes to a boil, add the whipped egg
6
.<\/p>\n\n\n\n
Step 7
The egg mixture will float on the surface for a few seconds
7
, so craters will form soon after.<\/p>\n\n\n\n
Step 8
That will be the time to mix vigorously for a few moments: you will see that in a moment the cream will take on its typical velvety consistency
8
.<\/p>\n\n\n\n
Step 9
Remove from the heat and pour the cream into a low, wide container to let it cool
9
.<\/p>\n\n\n\n
Step 10
Cover with cling film and keep aside
10
.<\/p>\n\n\n\n
Step 11
Cut the puff pastry roll in half and arrange the two rectangles on a baking tray lined with parchment paper
eleven
.<\/p>\n\n\n\n
Step 12
Prick the surface to prevent it from swelling unevenly during cooking
12
.<\/p>\n\n\n\n
Step 13
Distribute a little granulated sugar on the surface and bake at 200 \u00b0C for about 10-15 minutes
13
.<\/p>\n\n\n\n
Step 14
When they are golden, take the sheets out of the oven and let them cool
14
.<\/p>\n\n\n\n
Step 15
Trim the sides by trimming the ends
15
.<\/p>\n\n\n\n
Step 16
Shape the sheets according to your tastes
16
.<\/p>\n\n\n\n
Step 17
Consider that each millefeuille must be made up of 3 layers of pastry
17
.<\/p>\n\n\n\n
Step 18
Transfer the now cold cream into a sac \u00e0 poche and fill the first sheet
18
.<\/p>\n\n\n\n
Step 19
Cover with the second layer and continue in the same way
19
.<\/p>\n\n\n\n
Step 20
At the end, you will have to obtain three layers of puff pastry and two of custard
20
.<\/p>\n\n\n\n
Step 21
Decorate the surface with plenty of icing sugar
21
.<\/p>\n\n\n\n
Step 22
Garnish with red fruits
22
.<\/p>\n\n\n\n
Step 23
Keep the mille-feuille in the refrigerator until it’s time to serve<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsRECTANGULAR PUFF PASTRY1 loafPOWDERED SUGARq.b.CASTER SUGARq.b.RED FRUITSq.b.FOR THE CUSTARDLATTE450 grYOLKS6CASTER SUGAR150 grMORE STARCH50 grVANILLA EXTRACT1 TeaspoonThe millefeuille is a great classic of French pastry , a traditional and timeless dessert […]<\/p>\n","protected":false},"author":2,"featured_media":2224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2223"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2223\/revisions"}],"predecessor-version":[{"id":2225,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2223\/revisions\/2225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2224"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}