A pastry consisting of thin layers of puff pastry separated by layers of cream (which may be flavoured), jam or some other filling. The top is covered with icing sugar, fondant icing (frosting), or royal icing.
Mille-feuilles are usually small rectangular pastries, but they can also be made as large gateaux (a rich cake, typically one containing layers of cream or fruit) which may be round.
Mille-feuilles dates back to the late 19th century. Savoury dishes may be prepared in a similar way using puff pastry with a filling of fish or shellfish .They are served as hot entrées or hors d’ouevre.
- Mix 1.5 kg(13 cups) plain (all-purpose) flour
- 2 tablespoons fine salt and 575 g butter.
- Add 3 tablespoons milk
- 400 ml double (heavy) cream.
- Stir without giving too much shape to the dough. Rest for 4 hours.
- Work 300 g unsweetened cocoa powder into I.25kg butter.
- Roll out the dough into a square and put in a cool place. Now place the marbled butter in the middle of the square and fold the ends of the dough over the butter to enclose it. Roll out again, fold into three again, then allow to rest for 30 minutes. Repeat this operation 5 times, allowing the pastry to rest each time for 30 minutes between operations.
- Finally roll out the pastry to a thickness of 3 mm.
- Cut into 3 strips and allow to rest for 30 minutes. Trim the ends of the strips and place on a baking (cookie) sheet. Bake in a preheated oven at 200 degrees celcius for 5 minutes, then at 150 degrees celcius for 1 hour 10 minutes. Cool on a wire rack.
- Bring 750 ml milk to the boil. In a mixing bowl, beat 8 egg yolks with 100g caster (superfine) sugar until the mixture turns a pale yellow.
- Add 50 g plain flour, then 150 g cocoa powder but without stirring. Pour the boiling milk into the egg mixture, stir, bring to the boil and cook for 3 minutes. Pour into a bowl and cover with cling film (plastic wrap). Allow cool.
- Assemble the mille-feuille by sandwiching the chocolate pastry together with the chocolate creme patissiére, spreading it thickly.
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