Traditional recipes

Millefeuille

Millefeuille

METHOD OF PREPARATION

Spread the puff pastry dough and cut into rectangles of 3 fingers (3 cm) and about 5-6 cm long. Put them in the pan, prick them with a fork, cover them with baking paper and put them in the oven. When they are almost ready, remove the baking paper, sprinkle with sugar and bake until slightly browned. Remove and leave to cool.

Cream: Put the milk in a tall bowl, pour the cream and mix.

Assembly:

Take a piece, add vanilla cream, strawberry sauce, again dough, cream, strawberry sauce, cream dough and chocolate sauce.


How can you get the glass top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, which consists of layers of pastries with lips with custard between them (see this if you do not know).

If you buy it in a pastry shop, I think the top of the window is unique to this pastry. Online recipes, tell me it's sugar and confectionery eggs, but I think it's something else. It's solid, but soft. You can see the impression of the tooth in it. It is white and sweet. I can't explain exactly how it differs from regular egg / sugar freezing, but in my opinion it does.

Does anyone have any idea what I'm talking about? Do you know what's in it? Or is it just a basic egg / sugar icing, and my mind is playing tricks on me?

Dessert is not described as "Tom Pouce", which is a different pastry. What is revealed in the question is a "Napoleon" dessert pastry. Mille Feuille or Puff Pastry is covered with a glaze called "Fondant". Fondant in its simplest form (short circuit) is made by mixing powdered sugar and water until it reaches the desired thickness. Sometimes outdoor time will harden it a little more due to the drying of the water. Fondant made correctly is to make a simple syrup (water and sugar cooked together), cooking on stage "soft ball" or simple syrup temperature, then arrange on a marble plate (to cool it quickly) and with 2 baking knives (one each in each hand) fold and knead the sugar until it freezes from the translucent color to the frozen and bright white color. This is an old skill that has been taken over by cars. Fontdant is now purchased from larger manufacturers in 5 gal. buckets for a cost of approx. $ 25.00.

A thousand leaves (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing.

There are 3 types of fondant:

  • Pastry fondant - known as poured fondant
  • Fondant confectionery - can be exchanged as a poured fondant.
  • Rolled Fondant

Both the vessels and the confectioners are identical to the naked eye. The difference is the addition of cream of tartar to reverse the sugar.

"Paul Bras" was absolutely correct in his answer.

As a semi-retired pastry chef I still make Fondant at home. Stop using a marble slab and spatulas. A modern cut, a kitchen processor will work with 50C (120F) hot paste to a perfectly perfect finish in a much shorter time. Pour and store in plastic bags with zipper.


Short cake recipes written in French

You will feel the real aroma and. Gratinated potatoes, you've probably tried it before. If you liked them, you will surely love this Tartiflette recipe. The dish is traditionally French and brings both potatoes. On Friday and Saturday we offer you two French recipes from Lola's book, warm, healthy and delicious, breast. The original recipe is based on a fluffy dough, baked in a special shape and filled with. Mille-Feuille or Millefeuille, meaning & bdquoo thousand of. The recipe was then perfected by Marie-Antoine Carême who considers it a. These master pastry chefs, who are famous in France, have an extremely simple recipe. A chocolate cake does not have to be complicated.

These French Christmas pastry recipes are the perfect treatments to taste while you open the presents on Christmas morning. A fragrant and fluffy cake. A recipe of French origin as simple as it is delicious!

This cake is said to have been born in the 18th century, when the king. Joffrea cake made around the world, being taken over by the French cuisine of a.


Cabbage millefeuille

Today's recipe was a surprise. I liked: cabbage millefeuille. I was looking for a recipe to take advantage of cabbage a Cooked which I prepared this weekend (Andalusian stew from my mother A delight!) And I found this one from Thermomix that I thought was super original.

It's about making a millefeuille with layers of cabbage cut into juliennes and in the middle spicy minced meat. In addition, I took the opportunity to put a minced meat that I had already prepared from some burritos, so it is a perfect idea if you have for example a Bolognese meat to eat or frozen. If you already have everything in advance, it is a very quick recipe that you will prepare in a very short time.

But I found it so rich that it's worth doing from scratch. So I will leave you with the instructions to do it without it being a harvest recipe because we really liked it.


Cabbage millefeuille

Today's recipe was a surprise. I liked: cabbage millefeuille. I was looking for a recipe to take advantage of cabbage a Cooked which I prepared this weekend (Andalusian stew from my mother A delight!) And I found this one from Thermomix that I thought was super original.

It's about making a millefeuille with layers of cabbage cut into juliennes and in the middle spicy minced meat. In addition, I took the opportunity to put a minced meat that I had already prepared from some burritos, so it is a perfect idea if you have for example a Bolognese meat to eat or frozen. If you already have everything in advance, it is a very quick recipe that you will prepare in a very short time.

But I found it so rich that it's worth doing from scratch. So I will leave you with the instructions to do it without it being a harvest recipe because we really liked it.


Cabbage millefeuille

Today's recipe was a surprise. I liked: cabbage millefeuille. I was looking for a recipe to take advantage of cabbage a Cooked which I prepared this weekend (Andalusian stew from my mother A delight!) And I found this one from Thermomix that I thought was super original.

It's about making a millefeuille with layers of cabbage cut into juliennes and in the middle spicy minced meat. In addition, I took the opportunity to put a minced meat that I had already prepared from some burritos, so it is a perfect idea if you have for example a Bolognese meat to eat or frozen. If you already have everything in advance, it is a very quick recipe that you will prepare in a very short time.

But I found it so rich that it's worth doing from scratch. So I will leave you with the instructions to do it without it being a harvest recipe because we really liked it.


The simplest cream recipe or Millefeuille

Millefeuille cream or cake is a wonderful dessert that you probably enjoyed on birthdays or special occasions. It combines excellent flavors that delight your senses layer by layer. When it cools and draws some moisture out of the fridge, it becomes even more delicious. Discover below the simplest cream recipe or Millefeuille!

Before we start to present you the recipe, we will discuss a little about the story behind this exceptional dessert. It is believed that this recipe belongs to French cuisine. But the cake is also common in South American countries.

The cream is composed of several superimposed layers. But what are they made of? From puff pastry dough.

Pre-baked, these leaves form the structure of the delicious dessert. You will surely be surprised at how good this dessert is! But don't forget to always take care of your health. Desserts should be eaten only occasionally and in moderation.


How mille-feuille appeared, the refined French dessert

Translated, dessert means "a thousand slices." The cake is also known as the Napoleon cake, but it is not known exactly how it came about.

Traditionally, dessert consists of three layers of leaves, including vanilla cream. Sometimes the cream is replaced with cream or jam, and in this case the dessert is also known as the "Bavarian slice". Sprinkle powdered sugar, cocoa or almond flakes on top. It can also be decorated with sugar icing or chocolate sauce.

The history of dessert

Recipes for making cream and foil can be found in many 16th-century cookbooks, but it is not known exactly who combined the ingredients to complete the dessert as it is known today. The first mentions of cakes under the name mille feuille appear in a cookbook written in English by the French chef Vincent La Chapelle in 1733. Unlike today's recipe, the sheets were smeared with jam or marmalade.

The name mille feuille was no longer used in cookbooks until the 17th century. However, in the time of Napoleon Bonaparte, many French pastry chefs sold this cake. The name Napoleon does not come from the famous French ruler but from napolitain, the French form of the Italian city of Naples.

Loved by the Russians

In Russia, the dessert is prepared in the form of a cake called the Napoleon cake. It seems to have been prepared for the centenary of Napoleon's victory. The multiple layers represented the French army, while the glaze was associated with snow, which helped the Russians defeat Napoleon's dreaded army.

In Italy, the sheets are not only filled with sweet cream, but also with spinach, cheese and pesto sauce. Another difference is given that in addition to a layer of sheets, the preparation also has a base of sponge cake dough.

Dessert is also well known in Canada, the United Kingdom, Zimbabwe, Australia and New Zealand.

In Austria, Israel, Poland, Serbia, Croatia and Romania it is known as cream cheese and consists of two layers of sheets, with vanilla cream in the middle.


Video: Μιλφέιγ. Άκης Πετρετζίκης (September 2021).