Millefeuille Recipe

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Millefeuille
Recipe

• by Balendra Singh

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Millefeuille also known as Napolean literally
means thousand leaves.Traditionally, a
mille-feuille is made up of three layers of puff
pastry (pâtefeuilletée), alternating with two
layers of pastry cream(crème pâtissière), but
sometimes whipped cream or jam are substituted.
The top pastry layer is dusted with
confectioner's sugar, and sometimes cocoa, pastry
crumbs. Alternatively the top is glazed with
icing or fondant in alternating white (icing) and
brown (chocolate) stripes, and combed.
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S. No Ingredients Quantity Quantity
1 Puff pastry (pg no. 30) 300 Gm
2 Icing sugar 50 Gm
3 Pastry cream (pg no 27) 300 Gm
4 Mixed fruit jam
5 Icing sugar 300 Gm
6 Water 50 Gm
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• .
  Method
• Roll out the puff pastry to a rectangle about 13
  20 in. Place on a sheet pan lined with
  parchment paper. Dock the dough and refrigerate
  for 20 minutes.
• Bake at 200C. When the pastry is about 90
  baked, remove from the oven and dredge generously
  with confectioners sugar.
• Increase the oven heat to 240C. Return the
  pastry to the oven and bake until the sugar
  caramelizes, about 23 minutes.
• Remove from the oven and let cool.
• With a serrated knife, trim the edges of the
  pastry so they are straight and square. Then
• Cut crosswise into three equal rectangles. Exact
  size depends on how much the pastry shrinks.
  Select the best of the three rectangles and
  reserve it for the top layer.
• Spread one of the pastry rectangles with a layer
  of pastry cream. Cover with a second layer of
  pastry.
• Top with another layer of the pastry cream.
• Cover with the third layer of pastry.
• Apply jam on the top layer.
• Make the topping by melting icing sugar and water
  over heat till a creamy texture is formed.

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