Mille-feuille


Mille-feuille

A mille-feuille (pronounced [mil.fœj]), vanilla slice, cream slice, custard slice, or Napoleon, is a French pastry consisting of layers of puff pastry alternating with layers of pastry cream, a filling often made with vanilla custard.

Ingredients

1 puff pastry sheet

1 1/2 cups milk

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup sugar

3 egg yolks

1 teaspoon vanilla extract

1/2 cup heavy cream

Powdered sugar, for dusting

Method

1. Preheat oven to 375 degrees F (190 degrees C).

2. On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with edge of pan. Prick pastry several times with fork. Line pan with pastry. Trim pastry even with edge of pan. Bake for 8 minutes. Remove to a wire rack.

3. In a small saucepan, whisk together milk, cornstarch and salt. Gradually whisk in sugar until dissolved.

4. In a medium bowl, whisk together egg yolks and vanilla. Gradually whisk in milk mixture until well blended. Pour into pan.

5. Bake for 25 minutes. Remove to a wire rack. Cool completely.

6. In a small bowl, beat cream until stiff peaks form. Spread over filling. Dust with powdered sugar.

Potential changes & improvements

-Try using a different type of pastry, such as shortcrust or flaky pastry.
-Add fruit to the filling for a fruity twist.
– experiment with different flavourings for the custard, such as chocolate, coffee or almond.

What other food it works well with

-Serve with fresh berries and whipped cream.
-Try pairing with a cup of tea or coffee.

Common Mistakes

-Overcooking the pastry – this will make it tough and difficult to eat.
-Undercooking the custard filling – this can result in a runny filling.

Nutritional Information

-Per serving:

Calories: 537

Fat: 32 g

Saturated Fat: 15 g

Cholesterol: 140 mg

Sodium: 400 mg

Carbohydrates: 56 g

Fiber: 2 g

Sugar: 28 g

Protein: 8 g

Allergens

-Eggs
-Milk
-Wheat


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