Millefeuille (also known as Napoleon) is a classic French pastry which is popular .
INGREDIENTS
Pastry
- 1 1/2 lbs. frozen puff pastry
- 1 batch of vanilla pastry cream
- icing sugar
1 Make the pastry cream. Once it has cooled to room temperature, chill it in the fridge until needed.
2 Bake the pastry layers. Preheat your oven to 400° F (200° C). Roll out the puff pastry dough into an elongated rectangle the thickness of a thin piece of cardboard. With a sharp knife, cut the dough into three equally-sized pieces.
Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork. 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.
Transfer the dough to racks to cool completely. Assemble and Decorate the millefeuille.
3 It's best to work on a flat surface for easy transfer of the finished pastry to a serving dish. Have everything at hand – the baked puff pastry layers, the pastry cream, and the ingredients for frosting and decorating. Don't worry if your baked pastry layers look unevenly sized; after assembly you'll be trimming the edges for a uniform look.
4 Start by distributing half of the pastry cream over one layer of baked puff pastry. Top with another layer of dough, pressing gently to adhere it to the pastry cream below. Spread the remaining pastry cream over the second layer of pastry. Top with the third layer of pastry and again press down gently.
5 Decorate with icing sugar or chocolate, for dusting.
6 Now you'll want to trim the edges of the millefeuille to give it a cleaner, professional look. With a long, sharp knife, cut 1/4" off the edges of the pastry all around to make a neat, evenly proportioned rectangle. (Don't discard the scraps – save them to eat as well!)
7 Carefully transfer the trimmed millefeuille to a serving dish and refrigerate. Allow an hour or two to chill before serving.
Millefeuille may be made a day or two in advance.
No comments:
Post a Comment