Millefeuille or mille feuille is a piece of pastry made of three layers of puff pastry and two layers of pastry cream. The top is glazed with icing sugar or fondant. We can add jam or fruit.
Ingredients (for four people):
- 1/4 of a metric capacity unit of milk
- eighty g of sugar
- one tablespoon amylum
- one ingredient and one egg
- ten g flour
- one hundred fifty g butter
- one puff pastry
- two tablespoons of sugarless chocolate
preparation:
Boil the milk.
Meanwhile work on the ingredient , egg and sugar. Add the flour, starch and cocoa.
Mix the cream with the new milk and cook for two minutes.
Add [*fr1] the butter , stir and let cool.
Roll out the puff pastry into a parallelogram and bake at two hundred ° C for 15-20 minutes and let cool.
When the cream is cold, add the remaining butter and whip the cream to the batter .
Cut the dough into three equal elements , unfold the cream on the primary layer, then cowl with a sq. of dough and repeat till you've got three layers. sprinkle the highest of the mille feuille with somewhat of baking chocolate.
- Preparation time: 30 minutes
- Cooking time: 15 minutes
Ingredients (for four people):
- 1/4 of a metric capacity unit of milk
- eighty g of sugar
- one tablespoon amylum
- one ingredient and one egg
- ten g flour
- one hundred fifty g butter
- one puff pastry
- two tablespoons of sugarless chocolate
preparation:
Boil the milk.
Meanwhile work on the ingredient , egg and sugar. Add the flour, starch and cocoa.
Mix the cream with the new milk and cook for two minutes.
Add [*fr1] the butter , stir and let cool.
Roll out the puff pastry into a parallelogram and bake at two hundred ° C for 15-20 minutes and let cool.
When the cream is cold, add the remaining butter and whip the cream to the batter .
Cut the dough into three equal elements , unfold the cream on the primary layer, then cowl with a sq. of dough and repeat till you've got three layers. sprinkle the highest of the mille feuille with somewhat of baking chocolate.
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