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Ingredients
- You then roll out your butter pastry package, fold it, roll it out, fold it,
- etc. â creating seams of butter that will puff up into distinct crispy layers
- when baked. The traditional mille-feuille is filled with a vanilla pastry cream
- (crème pâtissière) and is also known as a Napoleon, a custard slice or a
- vanilla slice. Itâs often topped with royal icing and distinctive chocolate
- squiggles, and is popular the world over....
- This is a very time
- consuming dessert if you are trying to make puff pastry at home like I did.... I
- made puff pastry and pastry cream a day ahead and baked and assembled the next
- day....you can easily make this using frozen puff pastry from shops.... Also it
- involves a lot of butter and egg, not a good dessert for faint hearts :D...... Traditionally
- Mille Feuille is rectangle shape but I cut the pastry sheet with a heart shaped
- cookie cutter and baked it.... Also I didnât do the royal icing instead dusted
- with powdered sugar..... For filling,
- instead of Vanilla Pastry Cream I made Passion Fruit pastry cream and it was
- really good with the slight tangy and sweet filling in between crispy and flaky
- puff pastry....You can find step by step direction and so many different filling
- ideas here at the Daring Bakersâ site......
- Our October 2012 Daring
- Bakersâ challenge was hosted by Suz of Serenely Full. Suz challenged us to not
- only tackle buttery and flaky puff pastry, but then take it step further and
- create a sinfully delicious Mille Feuille dessert with it!
- Pâte feuilletée /Puff
- Pastry
- (Servings: Makes 8-10
- mille-feuille (yields: 675g pastry)
- 1¾ cup (250g)
- plain/all-purpose flour
- Scant ¼ cup (55 ml) (1¾
- oz)(50g) unsalted butter, chilled and cubed
- 1 teaspoon (5ml) (6 gm)
- salt
- ½ cup plus 2 tablespoons
- (5/8 cup)(150 ml) cold water
- 14 tablespoons (210 ml) (7
- oz) (200g) butter (for the beurrage), room temperature
- 3½ tablespoons (55ml)
- (30g) plain flour (for the beurrage)
- Additional flour for
- come together, you can use your hands to start kneading and incorporating all
- found hands easiest) shape it into a 4.5â/12cm square. You can use a ruler (or
- 1 cup (225ml) passion fruit pulp, strained
- (200gm) (7 oz) caster sugar
- about the pastry cream continuing to cook off the heat, you can transfer it to
- 2 ¾ cups (660 ml) (12â oz) (350gm) icing sugar
- 2 teaspoons (10 ml) lemon
- can bake them separately. (I cut pastry sheets with a cookie cutter)
- while you prepare the icing / chocolate. (You can completely omit icing part and simply dust with icing sugar as I did)
- through the rows of chocolate. A centimeter (½ inch) or so further across, draw
- puff pastry dough will keep in the fridge for up to two days. Any leftovers can
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 621g | |
| Calories 996 | |
| Calories from Fat 394 | 40% |
| Total Fat 43.87g | 55% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 896mg | 37% |
| Potassium 1387mg | 40% |
| Total Carbs 126.54g | 34% |
| Dietary Fiber 26.5g | 88% |
| Sugars 47.8g | 32% |
| Protein 30.28g | 48% |
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