Over the break I decided to do a sort of
demonstration to some of my mum’s friends to show them how to make a Mille
Feuille. It was a lot more fun than I thought it was going to be and I loved
being the teacher instead of being a student. They all seemed to enjoy it,
especially when they got to try it, so I thought I would share the recipe to
all those that weren’t there.
Just on a side note the Auckland Regional
Culinary Fare is on the 28th and 29th of June so I have
decided to enter in the traditional fruit flan competition this year. I am very
excited to be able to do a competition so I will let you know if I
completely fail at it or get a medal.
Anyway here is the recipe; it’s quite long
but not very difficult. My sister made one the other week using this recipe and
she nailed it, so if she can do it any one can do it.
Mille Feuille Recipe
1 sheet of Convenience puff pastry
Pastry Cream
300g milk
50g sugar
1 egg yolk
25g custard powder
100g cream (whipped)
Royal Icing and Decoration
2 egg whites, room temperature
2 teaspoons lemon juice
3 cups icing sugar (approx.)
80 g bittersweet chocolate, melted
Method
Pastry Baking
1. Preheat your oven to 200° C
2. With a sharp knife, cut the dough into three equally-sized
pieces
3. Transfer the dough to a baking pan (or pans) lined with
parchment paper and pierce the dough all over with a fork
4. Cover the dough with another sheet of parchment paper and place
a baking pan or pie weights on top to weigh down the dough as it bakes
5. Bake for approx. 15minutes or until the dough is golden brown
Pastry Cream
1. Place half the sugar and most of the milk
(retain 2 tablespoons for later use) into a saucepan and bring to the boil
2. Mix custard powder and sugar together, add
the left over milk (two tablespoons) to the mixture.
3. Stir in the yolk
4. Pour the boiled milk over the prepared
mixture of milk, custard powder, sugar and yolks while stirring
5. Pour back into the saucepan and cook
thoroughly, constantly whisking
6. Pour into a clean bowl
7. Cover the pastry cream (not the bowl) with
glad wrap
8. Put in the fridge to cool down
9. Once cool beat the pastry cream until lump
free
10. Fold in the whipped cream
Assembly
1. Work on a flat surface lined with
baking paper
2. On the bottom layer spread half of the
pastry cream
3. Put the middle layer of puff pastry on
top of the pastry cream and slightly press down
4. Spread the rest of the pastry cream on
top of the middle layer and finish by putting the last layer of puff pastry on
top
5. Put in the fridge to set
Decoration
Royal Icing
1. Beat the egg whites and lemon juice
until foamy
2. Add most of the icing sugar and mix on low speed until very
smooth and glossy
3. Add the rest of the icing sugar if
necessary so that the icing drips off the beater and sits briefly on the top of
the mixture before sinking back in
4. Melt the chocolate and put into a
paper piping bag
5. Pour the royal icing over the Mille
Feuille and spread until flat
6. Working quickly, drizzle the chocolate
across the top in horizontal parallel lines from one side to the other
7. Using the tip of a sharp knife make
perpendicular vertical “cuts” down through the chocolate
8. Next do the same as step 7 but up
through the chocolate instead of down
9. Set in the fridge
Once the royal icing has hardened trim
the edges to improve the appearance and don’t throw away the off cuts, I’m sure
someone will want to eat them.
This recipe is absolutely delicious, but once you start eating it you can't stop. Ever. It's that good.
So I hope you all have a fantastic week full of sweet things and great moments.
That's all from me,
B.
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