French Millefeuille is a great classic in French pastry that has stood the test of time with wisdom but with confidence, often going to our plates! I invite you to discover this recipe of millefeuille mixing tradition and one of originality.
- 250 g quick puff pastry (See the recipe for quick puff pastry)
- 250 g fondant glaze
- 30 g dark chocolate 50% cocoa
- icing sugar
Mascarpone pastry cream :
- 0,5 l milk
- 5 egg yolks
- 100 g caster sugar
- 30 g cake flour
- 30 g cornflour
- 1 vanilla pod
- 150 g mascarpone
- We will use a puff pastry called “quick method” which you will find on video on my channel. This puff pastry inflates only a little, and is ideal for millefeuille.
- Divide the piece of puff pastry into 3, then start spreading one of the pieces using a rolling pin and a bit of flour.
- We are going to make a 20 cm wide hexagonal millefeuille. Roll out the puff pastry to obtain a larger piece and with a thickness of 2 to 3 mm.
- Prick the puff pastry using a fork. Place the dough on a sheet of baking paper, then cut the hexagonal shape using a frame of the same shape.
- Remove the excess puff pastry. To make the millefeuille, we will need 3 bottoms of identical size and shape.
- Take a second piece of dough, add the remaining pieces of dough from the first bottom, then spread out the whole to make a second bottom. Same step for the last bottom.
- Place the 3 bottoms of puff pastry on top of each other and each of them on a sheet of baking paper and put the whole set in the refrigerator for about 3 hours.
- Pour the milk into a saucepan and add a lengthwise cut half vanilla pod. Bring to a boil.
- Meanwhile, in a container, pour the yolks and add the caster sugar. Mix with a whisk.
- Sift the flour and the cornstarch together over the egg yolks, mix gradually and finish energetically.
- When the milk comes to a boil, remove the vanilla pod, then scrape the seeds inside using a knife tip and put them in the milk.
- Gradually pour the hot milk over the egg yolk mixture while stirring with a whisk, then pour everything into the pan.
- Cook the cream over medium heat, making sure to stir everywhere and regularly until the first bubbles. At this precise moment, continue cooking for 30 seconds.
- The pastry cream is cooked, remove the saucepan from the heat. Pour the pastry cream in a container and cover it with cling film in contact with the cream.
- Let the cream cool in the fridge. We will add the mascarpone later.
- After three hours, cook each bottom of puff pastry separately on a baking sheet covered with greaseproof paper, in an oven at 180 ° C for 15 to 20 minutes.
- Place a grid on top of the puff pastry so as to control the inflation of the dough during the cooking process and keep it even.
- At the end of cooking, turn the bottom of puff pastry, sprinkle with icing sugar, and continue cooking for a few minutes to caramelize the dough.
- After cooking, put each bottom on a wire rack and let them cool. Choose one of the three bottoms to make the top of the millefeuille.
- To make the marbled frosting, start by heating the pastry fondant over low heat to soften it until a temperature of 37 ° C.
- Adjust the consistency by adding a bit of water if necessary. When you stop stirring the fondant with a spatula, its surface should smooth after 4 to 5 seconds.
- When the fondant is ready, make a baking paper cone and fill it with melted chocolate. Close it and cut off the end to let a trickle of chocolate flow.
- Place the top of the millefeuille on a wire rack, stir the fondant again if necessary, then pour it over the top. Quickly spread the fondant using a palette knife.
- Using the cone, make parallel lines of melted chocolate with a space of 1 cm between each, and use a knife to make the marbled drawing.
- Let the fondant harden, then using a knife dipped in hot water and wiped, cut the fondant excess on the sides.
- Add the mascarpone to the cooled pastry cream, then mix with a whisk. Fill a pastry bag fitted with a large round tip.
- Place one bottom of french millefeuille on a presentation tray, then place pastry cream tips all over the surface.
- Place the second puff pastry base on the cream, then repeat the operation by placing cream tips again.
- To finish the french millefeuille, place the puff pastry decorated with fondant on top.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.