Millefeuille— the famous French cake from Alexander Seleznev

What do you mean millefeuille, you ask? Mille – French for a thousand and feuille is a leaf. So cake "Millefeuille" consists of thousands of petals or should I say layers.

But in any case not to be confused with the classic French dessert cake "Napoleon"! What is the difference and how to cook Mille feuille custard will tell Maestro pastry skills Alexander Seleznev.

Recipe of the FRENCH PASTRY "Mille-feuille" Should be:

2 sheets puff pastry

Custard:
500 ml of milk
1 vanilla pod
3 eggs
125 g sugar
20 g flour
20 g corn starch
500 ml cream 33%
1 tablespoon of brandy

Sauce:
strawberry
sugar
liqueur

powdered sugar for decoration

How to cook:

1. Milk pour into a saucepan, add the seeds from the vanilla pod. Bring to a boil.

2. Mix the eggs with the sugar to avoid lumps. Add the flour and corn starch, stir intensively. Add a little more milk not boiling. Actively stir the mixture with a whisk.

3. Once the milk is boiling, very thin stream pour the egg mixture, in any case, not ceasing to whip the cream. Boil for a minute. As soon as the cream begins to thicken, remove from heat. Transfer to a clean bowl, cover with a lid to form a crust and allow to cool to room temperature.

4. Puff pastry roll out as thin as possible, pre-podpisov the table with flour. Carefully transfer the rolled out dough on the baking tray lined with baking paper. In order to bake the dough up evenly with a knife need to be done around the perimeter of the punctures.

5. Send the dough in the oven, preheated to 200°C and bake for 20 minutes.

6. Return to the custard cream. Add the brandy and mix thoroughly with a whisk. Carefully enter whipped until stiff peaks cream. Stir with a silicone spatula.

7. Ready puff pastry cut into flat strips, each cake consisted of 3 layers.

8. From scraps of dough to make using a blender crumbs.

9. Fill cream pastry bag. On the first layer of the test is to isolate the cream with the thickness 1 see to Lay fresh strawberries. To transplant a little cream. Cover with the second layer of dough. To isolate the cream. Lay the raspberries and red currants. Decorate with cream. Cover with 3 layers of dough.

10. Using a knife to smooth sides of cake and sprinkle them cooked crumb. The surface of the cake sprinkle with powdered sugar.

11. For the sauce, slice the strawberries into 4 pieces. Pour into a heated pan with 1 tablespoon of sugar and melt to a caramel. Add berries. So they are not lost form, the sauce should cook very quickly. Pour the liqueur and flamborough. Evaporate the alcohol.

12. Millefeuille served with a hot berry sauce.



Source: domashniy.ru/