ReceptnaptárMille-feuille
Mille-feuille, meaning "a thousand leaves", is a classic of French pastry-making: crisp puff pastry layered with cream. Its name refers to the thin, airy layers of the pastry, which separate while baking.
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Ingredients
Method
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- Roll the puff pastry into two equal rectangular sheets, place on baking paper, and prick well with a fork so it doesn't puff up unevenly.
- Bake at 200°C (180°C fan) for 20-25 minutes, until golden brown and crisp, then let cool.
- For the cream, beat the egg yolks with the sugar and corn starch until fluffy.
- Heat the milk until hot, then pour it into the egg mixture in a thin stream, whisking constantly.
- Pour back into the pan and cook over medium heat, stirring constantly, for 3-4 minutes, until thickened.
- Take off the heat, stir in the vanilla and butter, then cool, covered with cling film.
- Spread the cream evenly over the two pastry sheets, and stack them on top of each other.
- Dust the top with icing sugar and chill for at least 1 hour before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Prick the pastry before baking, or it will puff up unevenly.
- Stir the cream constantly while cooking, as it catches easily on the bottom.
- Chill the cream with cling film directly on its surface, so it doesn't form a skin.
- Slice with a sharp, serrated knife and a slow motion, so the layers don't slide apart.
Frequently asked questions
Why isn't the pastry crisp the next day?
The moisture in the cream soaks into the pastry over time; it's best assembled a few hours before serving, not a day ahead.
How can the top be decorated?
Traditionally striped with white fondant and chocolate, but a simple dusting of icing sugar is also a nice, homely touch.
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More french ideas
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- Mousse au chocolat light (light chocolate mousse)
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- Crumble pommes-poires à l'avoine (apple and pear oat crumble)
- Compote pommes-rhubarbe (vanilla apple and rhubarb compote)
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