• Home
  • Strawberry millefeuille with crème pâtissière
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
puff pastry non-yeasted 400 g
butter 20 g
FOR THE CRÈME
milk 400 ml
vanilla sugar 25 g
sugar 180 g
egg 4 pcs
corn starch 40 g
butter 30 g
berries 100 g

Nutritional information

cal
255,48
prot
4,62
fat
12,88
carbs
30,17
Share

Strawberry millefeuille with crème pâtissière

Strawberry millefeuille with crème pâtissière

Ingredients

  • FOR THE CRÈME

Millefeuille is a true French classic. A very similar cake, Napoleon, is not. In France it is not a cake but a square individual pastry. Unlike our Soviet version, it has just two or three layers. As for millefeuille, its layers should be thin and crunchy, not soft and melt-in-the-mouth, as we are used to. Millefeuille is often made with berries or fruits. Making a millefeuille at home is not at all difficult but requires knowing and observing some fine points. We used a Deco Pocket pastry bag by Mastrad provide by Williams and Oliver to decorate our millefeuille. It is made from silicone, so it can be used in a microwave to make the crème or melt the glaze.


Ann Tcvelih

Recipe author

Anya, 27, lives in the suburbs of Moskow. She is wife, accountant in the decree, Sanya's mother (2.3 years). Ann likes to cook and, more recently, to take pictures of food. She is positive and open, loves people and believes that it is mutual!

Steps

1
Done

Step 1

Defrost the pastry in advance, remove the butter from the fridge to soften and preheat the oven to 200°C.

2
Done

Step 2

Roll out the pastry thin between two sheets of parchment. Spread a thin layer of softened butter, keeping 30 g for the crème. Sprinkle with icing sugar to get a nice caramel touch. Cover the pastry with another sheet of parchment; put some weight on it (e.g. a small baking tray). This will prevent the pastry from rising and help to get thin and crunchy layers. Bake till golden, about 7-10 mins. Leave to cool.

3
Done

Step 3

Make the crème. Bring 200 ml milk to a boil, add vanilla sugar, stir and set aside to cool.

4
Done

Step 4

Whisk eggs with sugar till homogeneous (but not foamy). Add cornstarch or potato flour, mix well and break up all the lumps. Slowly add the remaining 200 ml milk and mix.

5
Done

Step 5

Pour the mixture to the cooled milk. Cook over medium heat, stirring continuously, till it starts boiling. As long as the crème is thin, continue stirring. When it starts thickening, remove from heat, add the butter (30 g) and stir with a silicone spatula. Scrape the crème from the sides and the bottom of the pan. Take this procedure seriously. If the crème burns, the dessert and the impression it makes will be spoilt. When the crème is done, it will fall from the spatula in lumps. Set aside to cool.

6
Done

Step 6

Meanwhile, using a bread knife cut the cooled pastry into 9 or 12 equal parts (depending on the number of servings). To make sure the pastry pieces are equal, you can make a paper pattern and use it. Don’t be fussy cutting the pastry, as it is very fragile.

7
Done

Step 7

Put the crème into the pastry bag with a bid round tip.

8
Done

Step 8

Put the first piece of pastry on a plate. Pipe the crème on it.

9
Done

Step 9

Cover with another piece of pastry. Don’t press down. Repeat the piping.

10
Done

Step 10

Repeat the procedure once again.

11
Done

Step 11

Decorate the millefeuille with berries and herbs and sprinkle with icing sugar.

12
Done

Step 12

Refrigerate for 30 mins and serve immediately.

13
Done

Step 13

Strawberry millefeuille with crème pâtissière is done! Enjoy your meal!

Tips:

1. The most convenient way to make your millefeuilles is to make it as small individual pastries. The dessert is fragile and will lose its beauty if being cut.
2. If you don’t have berries, you can cover the sides of your pastries with the rest of the crème and decorate with sliced almonds. Sprinkle the top with ground pistachios.

Strawberry millefeuille with crème pâtissière

Millefeuille is a true French classic. A very similar cake, Napoleon, is not. In France it is not a cake but a square individual pastry. Unlike our Soviet version, it has just two or three layers. As for millefeuille, its layers should be thin and crunchy, not soft and melt-in-the-mouth, as we are used to. Millefeuille is often made with berries or fruits. Making a millefeuille at home is not at all difficult but requires knowing and observing some fine points. We used a Deco Pocket pastry bag by Mastrad provide by Williams and Oliver to decorate our millefeuille. It is made from silicone, so it can be used in a microwave to make the crème or melt the glaze.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 400 g puff pastry non-yeasted
  • 20 g butter
  • 400 ml milk
  • 25 g vanilla sugar
  • 180 g sugar
  • 4 pcs egg
  • 40 g corn starch
  • 30 g butter
  • 100 g berries

Способ приготовления

  • Defrost the pastry in advance, remove the butter from the fridge to soften and preheat the oven to 200°C.

  • Roll out the pastry thin between two sheets of parchment. Spread a thin layer of softened butter, keeping 30 g for the crème. Sprinkle with icing sugar to get a nice caramel touch. Cover the pastry with another sheet of parchment; put some weight on it (e.g. a small baking tray). This will prevent the pastry from rising and help to get thin and crunchy layers. Bake till golden, about 7-10 mins. Leave to cool.

  • Make the crème. Bring 200 ml milk to a boil, add vanilla sugar, stir and set aside to cool.

  • Whisk eggs with sugar till homogeneous (but not foamy). Add cornstarch or potato flour, mix well and break up all the lumps. Slowly add the remaining 200 ml milk and mix.

  • Pour the mixture to the cooled milk. Cook over medium heat, stirring continuously, till it starts boiling. As long as the crème is thin, continue stirring. When it starts thickening, remove from heat, add the butter (30 g) and stir with a silicone spatula. Scrape the crème from the sides and the bottom of the pan. Take this procedure seriously. If the crème burns, the dessert and the impression it makes will be spoilt. When the crème is done, it will fall from the spatula in lumps. Set aside to cool.

  • Meanwhile, using a bread knife cut the cooled pastry into 9 or 12 equal parts (depending on the number of servings). To make sure the pastry pieces are equal, you can make a paper pattern and use it. Don’t be fussy cutting the pastry, as it is very fragile.

  • Put the crème into the pastry bag with a bid round tip.

  • Put the first piece of pastry on a plate. Pipe the crème on it.

  • Cover with another piece of pastry. Don’t press down. Repeat the piping.

  • Repeat the procedure once again.

  • Decorate the millefeuille with berries and herbs and sprinkle with icing sugar.

  • Refrigerate for 30 mins and serve immediately.

  • Strawberry millefeuille with crème pâtissière is done! Enjoy your meal!

previous
“Garnet bracelet” salad with chicken
next
Chicken strips in cornflakes breading
previous
“Garnet bracelet” salad with chicken
next
Chicken strips in cornflakes breading

Add Your Comment