Millefoglie Recipe: A Classic French Pastry with Vanilla Cream
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 670g |
| Granulated Sugar | to taste |
| All-purpose Flour | 120g |
| Granulated Sugar | 200g |
| Fine Salt | 2g |
| Egg Yolks | 150g |
| Whole Milk | 200g |
| Fresh Cream | 100g |
| Water | 300g |
| Vanilla Bean | ½ pod |
| Powdered Sugar | to taste |
Instructions
Step 1: Preparing the Puff Pastry
To begin preparing your Millefoglie, start by rolling out the puff pastry. Once it’s rested enough, you can begin stretching it out. Instead of using flour to roll out the dough, sprinkle it with granulated sugar to prevent sticking and to create a sweet, caramelized crust. Dust the pastry lightly with sugar, then flip it over and continue rolling to maintain an even texture.
Extend the pastry in length, ensuring that the edges are neat and the dough is stretched into a precise rectangle. The ideal size should be about 58×25 cm, with a thickness of 3 mm. Use sugar as your guiding tool, making sure to smooth out any wrinkles or uneven spots.
Once your dough is perfectly shaped, gently slide your hands underneath to lift it without disturbing the shape. Transfer the pastry onto two baking sheets lined with parchment paper. Make sure they are arranged properly, leaving enough space for the dough to expand as it bakes.
Step 2: Baking the Puff Pastry
Preheat your oven to 190°C (375°F) with static heat. Place both baking sheets in the center of the oven. Bake for 15 minutes to allow the pastry to puff up and begin caramelizing. After 15 minutes, reduce the oven temperature to 170°C (340°F) and continue baking for another 35 minutes. This method ensures that the puff pastry becomes fully dry and crisp while also achieving a beautifully golden-brown color.
Throughout the baking process, keep an eye on the pastry and rotate the baking sheets if needed, especially if your oven heats unevenly. The baking time may vary slightly depending on your oven’s characteristics.
Step 3: Preparing the Vanilla Cream
While the puff pastry is baking, start working on the vanilla cream. In a mixing bowl, combine the flour and sugar, whisking them together thoroughly. Add the egg yolks to the mixture, a little at a time, while constantly stirring with a whisk to ensure the eggs are smoothly incorporated.
In a separate pan, heat the milk and fresh cream together. Split the vanilla bean pod in half, scraping out the seeds, and add both the seeds and the pod into the warm milk mixture. Warm the milk without bringing it to a boil, as this would shock the eggs when they are added.
Slowly pour a little of the warm milk mixture into the egg mixture, whisking vigorously to temper the eggs and prevent curdling. After this, pour the egg mixture back into the saucepan with the rest of the warm milk. Continue stirring the mixture with a whisk, making sure it does not stick to the bottom of the pan and burn.
Allow the cream to cook, stirring constantly, until it thickens and reaches a temperature of about 90°C (194°F). This is when the flour will fully gel, and your custard-like cream will be ready. Once thickened, remove the cream from the heat.
Pour the cream into a low, wide dish and allow it to cool completely. Once cooled, remove the vanilla bean pod. Transfer the vanilla cream into a piping bag without a nozzle to make assembly easier.
Step 4: Assembling the Millefoglie
After the puff pastry has been baked and cooled, it’s time to assemble the Millefoglie. Start by taking the first layer of puff pastry and trimming the edges with a sharp knife to create a clean, neat rectangle. Place it on a serving platter.
Repeat the trimming with the second layer of puff pastry. Then, using the piping bag, carefully pipe the vanilla cream onto the first layer of puff pastry, ensuring even distribution. Continue layering the cream until it’s all used up.
Finish with the third and final layer of puff pastry. Once it’s placed on top, trim the edges once more for a neat appearance. Finally, dust the top layer with powdered sugar for a light, sweet finish.
Step 5: Serving
Allow the assembled Millefoglie to set for a short while, letting the layers meld together. This dessert is best served chilled or at room temperature, allowing the puff pastry to retain its crispness while the vanilla cream remains creamy and rich.
Your Millefoglie is now ready to be served! This elegant dessert, with its delicate layers of puff pastry and luscious vanilla cream, is perfect for special occasions or as a sophisticated treat to end any meal.
Tips for a Perfect Millefoglie
- Use high-quality puff pastry: The quality of your puff pastry directly impacts the final result. If you’re using store-bought, ensure it’s fresh and high-quality for the best results.
- Chill the cream: After cooking, ensure the cream cools completely before assembling. This prevents the layers from becoming soggy.
- Cut with care: Use a sharp knife to cut the finished Millefoglie into neat slices. A serrated knife works best to preserve the layers.
Enjoy the wonderful blend of textures and flavors in this classic Millefoglie. With its crisp, caramelized pastry and velvety vanilla cream, this dessert is sure to impress your guests and satisfy your sweet tooth.
