Mille Feuille II
Mille Feuille II Recipe from France
Introduction
Mille Feuille, also known as Napoleon, is a classic French pastry that consists of layers of puff pastry and pastry cream. This decadent dessert is a favorite among pastry lovers for its delicate layers and rich flavors.
History
The origins of Mille Feuille can be traced back to France, where it was first created in the 19th century. The name "Mille Feuille" translates to "a thousand leaves" in French, referring to the many layers of puff pastry that make up this dessert. Over the years, the recipe has evolved and variations have been created, but the classic combination of puff pastry and pastry cream remains a staple.
Ingredients
Pastry
- 1 package of 6.5 oz (200 g) puff pastry
- 1 tbsp (15 ml) milk
- 1 tsp (5 ml) sugar
Pastry Cream
- 2 cups (500 ml) milk
- 1 vanilla bean
- 0.67 cup (150 ml) sugar
- 0.33 cup (75 ml) flour
- 2 eggs
Whipped Cream
- 1 cup (250 ml) 35% whipping cream
- 0.25 cup (60 ml) sugar
- 0.5 tsp (2.5 ml) vanilla extract
Frosting
- 1 cup (250 ml) icing sugar
- 2 to 3 tsp (10 to 15 ml) water
- 0.5 square of 1 oz (30 g) chocolate
How to prepare
- Line a baking sheet measuring 43 x 30 cm (17 x 12 inches) with parchment paper.
- Roll out the puff pastry into a rectangle measuring 40 x 20 cm (16 x 8 inches) and with a thickness of 3 mm (0.13 inch). Place the dough onto the baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 200°C (400°F) with the rack in the middle position.
- Prick the entire surface of the dough with a fork. Brush with milk and sprinkle with sugar. Bake for about 15 minutes. Allow to cool.
Pastry Cream
- In a small saucepan, pour the milk. Use the tip of a knife to remove the seeds from the vanilla bean and add them to the milk. Gently heat the milk until it simmers.
- In a saucepan, combine the sugar and flour. Add the eggs and whisk until the mixture is light and fluffy. Gradually whisk in a little hot milk to the egg mixture, and then continue with the remaining milk. Cook over medium heat while whisking constantly.
- Remove from the heat at the first boil. Transfer to a bowl and place plastic wrap directly on the hot cream. Allow to cool.
- Refrigerate until completely chilled, about 3 hours.
Whipped cream
- In a bowl, whip the cream, sugar, and vanilla. Keep it cold.
Frosting
- In a bowl, combine the icing sugar with the water. Set aside.
Assembly
- Slice the baked and cooled puff pastry rectangle crosswise into 3 even strips. Place pastry cream on the first dough strip and cover it with a second strip of dough. Top with whipped cream, then cover with the last piece of puff pastry. Frost the top of the mille-feuille.
- Melt the chocolate in the microwave oven. Pour the chocolate into a small cone-shaped parchment paper and cut the tip.
- Draw straight lines on the frosting, then run a knife in the opposite direction to form a marbled pattern.
- Serve chilled and keep refrigerated.
Variations
- Try adding fresh berries or fruit compote between the layers for a fruity twist.
- Substitute the pastry cream with flavored custard or whipped ganache for a different flavor profile.
Cooking Tips & Tricks
Be sure to refrigerate the puff pastry before baking to ensure it stays flaky and crisp.
- When making the pastry cream, be sure to whisk constantly to prevent lumps from forming.
- Chill the assembled Mille Feuille before serving to allow the flavors to meld together.
Serving Suggestions
Mille Feuille can be served as a decadent dessert for special occasions or as a sweet treat with afternoon tea.
Cooking Techniques
Be sure to bake the puff pastry until golden brown and crisp for the best texture.
- Chill the pastry cream and whipped cream before assembling the Mille Feuille to ensure they hold their shape.
Ingredient Substitutions
If you don't have vanilla bean, you can use vanilla extract in the pastry cream.
- You can use store-bought puff pastry instead of making it from scratch.
Make Ahead Tips
You can make the pastry cream and whipped cream ahead of time and assemble the Mille Feuille just before serving.
Presentation Ideas
Garnish the Mille Feuille with chocolate shavings, fresh berries, or edible flowers for a beautiful presentation.
Pairing Recommendations
Serve Mille Feuille with a cup of coffee or tea for a delightful dessert pairing.
Storage and Reheating Instructions
Store leftover Mille Feuille in the refrigerator for up to 2 days. It is best enjoyed fresh but can be reheated in the oven at a low temperature to crisp up the pastry.
Nutrition Information
Calories per serving
Each serving of Mille Feuille contains approximately 300 calories.
Carbohydrates
Each serving of Mille Feuille contains approximately 30 grams of carbohydrates.
Fats
Each serving of Mille Feuille contains approximately 20 grams of fats.
Proteins
Each serving of Mille Feuille contains approximately 5 grams of proteins.
Vitamins and minerals
Mille Feuille is not a significant source of vitamins and minerals.
Alergens
Mille Feuille contains dairy, eggs, and wheat.
Summary
Mille Feuille is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.
Summary
Mille Feuille is a classic French pastry that is sure to impress with its delicate layers and rich flavors. Whether enjoyed as a special dessert or sweet treat, this decadent pastry is a true indulgence for pastry lovers.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Mille Feuille II. It was tucked away in an old cookbook that belonged to my great-grandmother, a treasure trove of culinary secrets passed down through generations. As I flipped through the yellowed pages, my eyes landed on the delicate layers of puff pastry and creamy vanilla custard, topped with a glossy chocolate glaze. The picture alone was enough to make my mouth water.
I had always been drawn to the art of baking, finding solace in the rhythmic motions of kneading dough and the alchemical magic of transforming simple ingredients into decadent treats. And so, armed with determination and a sense of adventure, I set out to master the art of making Mille Feuille II.
My great-grandmother's cookbook was filled with recipes from all corners of the world, each one a testament to her adventurous spirit and love for all things culinary. It was a treasure trove of flavors and techniques, a window into a world of gastronomic delights waiting to be explored.
I read through the recipe for Mille Feuille II carefully, taking note of the precise measurements and detailed instructions. The process seemed daunting at first, with multiple steps and intricate techniques involved. But I was undeterred, fueled by a passion for baking and a desire to unravel the mysteries of this exquisite dessert.
I began by preparing the puff pastry, a labor-intensive process that required patience and precision. I rolled out the dough, folding and chilling it multiple times to create the flaky layers that are the hallmark of a good Mille Feuille. The kitchen was filled with the scent of butter and flour, a comforting reminder of the magic that was unfolding before my eyes.
Next came the creamy vanilla custard, a luscious concoction of eggs, sugar, and milk that required constant stirring and vigilance to prevent it from curdling. As I watched the custard thicken and coat the back of a spoon, I knew that I was on the right track. The custard was velvety smooth, with a fragrant hint of vanilla that danced on my taste buds.
Finally, it was time to assemble the Mille Feuille II. I carefully layered the puff pastry with the vanilla custard, creating a tower of delicate sweetness that seemed almost too beautiful to eat. The final touch was a glossy chocolate glaze that dripped down the sides, adding a decadent finish to this masterpiece of a dessert.
As I took my first bite of Mille Feuille II, I was transported to a world of flavors and textures that danced on my palate. The crispy layers of puff pastry gave way to the creamy custard and rich chocolate glaze, creating a symphony of tastes that left me craving more. It was a moment of pure bliss, a celebration of my culinary journey and a tribute to the generations of women who had come before me.
And so, the recipe for Mille Feuille II became a part of my repertoire, a symbol of my love for baking and my respect for the traditions that had shaped me. It was a reminder that good food has the power to connect us to our past, to nourish our bodies and souls, and to create memories that will last a lifetime. And for that, I am forever grateful.