Recipes
Mille-feuille
Mille-feuille
Recipe Details
“Mille-feuille" in French means “thousand layers” in English, it also named as”thousand layers cake”. There are totally 3 golden brown layers of puff pastry, stuffed with rich vanilla cream and it gives you a light and airy texture in your mouth. When the teeth compress the puff pastry, the pastry cream will leak from the sides, the layers texture brings the taste revolution. The puff pastry cracks with a clear sound when the fork stab in it. Every bite you have are like playing a note, brings in the happiness. Which like the honeymoon period, you are the only thing in my eye.
Ingredients
General Ingredients
Custard Paste Ingredients
Decorative ingredients
Step by Step Instructions
Step 1
Preheat the oven to 220 degree celsius, soak the gelatin in cold water, cut open the vanilla grass
Step 2
Use a pot to boil 180g milk, 40g sugar and the cut vanilla grass.
Step 3
Mix the custard powder, cornstarch, egg and 70g milk into the remaining sugar, stir well.
Step 4
When the mixture in step 1 boils, cook over low heat. Pour the mixture in Step 3 into the pot, whisk until they are thick and bubbly, add the soften gelatin and stir well.
Step 5
Transfer the pastry to a container and wrap it with cling wrap, put it into the fridge overnight after cooling down.
Step 6
Beat the whipping cream until soft peaks form, transfer it to another container. Use the same machine to beat the overnight pastry slowly until it soften, add in the beaten cream and stir well.
Step 7
Mix the flour, sugar and salt together, then add 40g of soft yellow butter to the flour.
Step 8
Add water slow to the mixture and knead into a dough. Wrap it with cling wrap, rest in the fridge for 20 minutes.
Step 9
Put the yellow butter in a bag and roll it into a film by using the rolling pin. Freeze it in the fridge to make it hard.
Step 10
Roll the dough to a rectangular shape, the length is approximately double of the width of the yellow butter film and the width will be 1 cm more than the length of the yellow butter film.
Step 11
Place the frozen, hard yellow film in the centre of the rectangular dough. Fold the dough towards its centre and cover on the butter film, wrap the butter film inside the dough.
Step 12
Compress and seal one end of the dough, squeeze out the air bubble in the dough from the unsealed end of the dough by compressing the dough along the sealed end, to the unsealed end by hand. This is t
Step 13
Rotate the dough for 90 degree, roll it into a rectangle again by rolling pin. (during the rolling, start from the centre to the corners will help to roll a regular rectangle.
Step 14
Fold the dough from two ends to the centre.
Step 15
Fold the dough from one end to the other end. The first quad fold is done, Wrap it and rest in fridge for 20 minutes.
Step 16
Take the rested dough out, repeat step 7-9, then perform two quad fold, three quad fold in total.
Step 17
Roll the dough into a rectangle with thickness 0.4 cm.
Step 18
Put the rolled dough to the baking tray, use a fork to stab tiny holes on the dough, rest for 20 minutes.
Step 19
Preheat the oven to 220 degree celsius, put the dough in, cook for 8 minutes until the layers spread completely. lower the temperature to 180 degree celsius, keep on cooking for 10- 15 minutes until t
Step 20
Cut the puff pastry into the 3 piece of the size you like.
Step 21
Place one puff pastry to the bottom, spread a layer of custard paste, place another layer of puff pastry, spread another layer of custard paste, cover the last puff pastry on the top and freeze in the fridge for 1 hour. spray some sugar frost and it is done.(you can also cut the cake into small pieces after freezing, then spray the sugar frost and wait for defrost.)
Ingredients
General Ingredients
Custard Paste Ingredients
Decorative ingredients
“Mille-feuille" in French means “thousand layers” in English, it also named as”thousand layers cake”. There are totally 3 golden brown layers of puff pastry, stuffed with rich vanilla cream and it gives you a light and airy texture in your mouth. When the teeth compress the puff pastry, the pastry cream will leak from the sides, the layers texture brings the taste revolution. The puff pastry cracks with a clear sound when the fork stab in it. Every bite you have are like playing a note, brings in the happiness. Which like the honeymoon period, you are the only thing in my eye.
Step by Step Instructions
Step 1
Preheat the oven to 220 degree celsius, soak the gelatin in cold water, cut open the vanilla grass
Step 2
Use a pot to boil 180g milk, 40g sugar and the cut vanilla grass.
Step 3
Mix the custard powder, cornstarch, egg and 70g milk into the remaining sugar, stir well.
Step 4
When the mixture in step 1 boils, cook over low heat. Pour the mixture in Step 3 into the pot, whisk until they are thick and bubbly, add the soften gelatin and stir well.
Step 5
Transfer the pastry to a container and wrap it with cling wrap, put it into the fridge overnight after cooling down.
Step 6
Beat the whipping cream until soft peaks form, transfer it to another container. Use the same machine to beat the overnight pastry slowly until it soften, add in the beaten cream and stir well.
Step 7
Mix the flour, sugar and salt together, then add 40g of soft yellow butter to the flour.
Step 8
Add water slow to the mixture and knead into a dough. Wrap it with cling wrap, rest in the fridge for 20 minutes.
Step 9
Put the yellow butter in a bag and roll it into a film by using the rolling pin. Freeze it in the fridge to make it hard.
Step 10
Roll the dough to a rectangular shape, the length is approximately double of the width of the yellow butter film and the width will be 1 cm more than the length of the yellow butter film.
Step 11
Place the frozen, hard yellow film in the centre of the rectangular dough. Fold the dough towards its centre and cover on the butter film, wrap the butter film inside the dough.
Step 12
Compress and seal one end of the dough, squeeze out the air bubble in the dough from the unsealed end of the dough by compressing the dough along the sealed end, to the unsealed end by hand. This is t
Step 13
Rotate the dough for 90 degree, roll it into a rectangle again by rolling pin. (during the rolling, start from the centre to the corners will help to roll a regular rectangle.
Step 14
Fold the dough from two ends to the centre.
Step 15
Fold the dough from one end to the other end. The first quad fold is done, Wrap it and rest in fridge for 20 minutes.
Step 16
Take the rested dough out, repeat step 7-9, then perform two quad fold, three quad fold in total.
Step 17
Roll the dough into a rectangle with thickness 0.4 cm.
Step 18
Put the rolled dough to the baking tray, use a fork to stab tiny holes on the dough, rest for 20 minutes.
Step 19
Preheat the oven to 220 degree celsius, put the dough in, cook for 8 minutes until the layers spread completely. lower the temperature to 180 degree celsius, keep on cooking for 10- 15 minutes until t
Step 20
Cut the puff pastry into the 3 piece of the size you like.
Step 21
Place one puff pastry to the bottom, spread a layer of custard paste, place another layer of puff pastry, spread another layer of custard paste, cover the last puff pastry on the top and freeze in the fridge for 1 hour. spray some sugar frost and it is done.(you can also cut the cake into small pieces after freezing, then spray the sugar frost and wait for defrost.)