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Mille feuille

Mille feuille

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Introduction

If you’re looking to make a rich, delicious dessert that will impress your friends, look no further than the mille feuille. This French pastry is made up of many layers of puff pastry and whipped cream—the perfect combination for any party. Just follow these steps and enjoy!

Mille feuille

  • 1 sheet puff pastry
  • 3 tbsp caster sugar
  • 4 tbsp water
  • 225 g strawberry jam
  • 50 g unsalted butter

Mille feuille

Mille Feuille is a French pastry consisting of multiple layers of puff pastry, with a sweet cream filling between each layer. It’s pronounced mee-lay, which means “a thousand leaves.”

The first time I tried Mille Feuilles was at a bakery in France called Ladurée. They were delicious! The puff pastry was flaky and buttery, while the cream filling was light, fluffy and sweet. Topped with strawberries and powdered sugar (or vanilla), these pastries are perfect for breakfast or dessert – just make sure you don’t eat them all at once!

INGREDIENTS

For the pastry:

2-1/2 cups all-purpose flour, plus more for dusting

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1 sheet puff pastry (15×20 cm)

1 sheet puff pastry (15×20 cm)

  • Thaw the puff pastry in the fridge for at least 30 minutes before you want to use it. Keep it wrapped in plastic while thawing, or it will dry out and become difficult to work with.

2 tablespoons butter, melted

1/4 cup sugar powder

3 tbs caster sugar

3 tablespoons caster sugar

Preferably seedless, this is the type of sugar you’ll find in most supermarkets. It has a finer texture than granulated white sugar and dissolves more easily into liquids. If you can’t find caster, regular granulated will work just fine!

4 tbs water

  • Use a water spray bottle. Do not use boiling water, as it could cause the dough to become too soft and tear.
  • Spray evenly over the dough, making sure not to miss any spots.
  • Use a pastry brush to spread the water around evenly on top of your mille feuille (or whatever other dessert you’re making), until all surfaces are covered with a thin layer of moisture.

225g strawberry jam (preferably seedless)

To make the filling, in a small saucepan over low heat, warm the strawberry jam until it’s just melted. Do not boil or you will end up with a thin layer of strawberry syrup instead of a thick jam-like consistency. Add 1 tablespoon water if necessary to keep the jam from sticking to the bottom of your pan. Remove from heat and let cool completely before using it as a filling for your mille feuille (or any other pastry).

50g unsalted butter, melted

In a large bowl, mix together the flour and salt with a fork. Add the butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Add 100ml/3 1/2fl oz water to the pastry and mix until just combined (do not overwork).

Wrap in cling film and chill for 30 minutes before rolling out on a lightly floured surface to about 5mm thick. Line two baking trays with parchment paper or silicone mats, then place one sheet of pastry onto each tray; chill again for 15 minutes while you prepare your filling(s).

Mille Feuille is a popular French pastry.

Mille Feuille is a popular French pastry. It consists of three layers of puff pastry, with a layer of jam in between each one. The topmost layer is brushed with icing sugar and sliced into squares.

Mille Feuille was invented in France in the 18th century by Antonin Caréme, who was responsible for revolutionizing French cuisine at that time.

Conclusion

Mille Feuille is a popular French pastry.

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