Foodbook #786 Mille-feuille (Napoleon)

By Krevasilis | My life with multiple sclerosis | 25 Nov 2021

Good morning my friends, is anyone there up for Mille-feuille ???? Please be my guest and you not regret it . Otherwise if you can’t join me I will show you the way to create this easy and fast

Ingredients

1 sheet of puff pastry

Sugar, crystalline for sprinkling the leaf

Cinnamon, grated to sprinkle the leaf

For the cream:

1 lt milk, whole

220 gr. crystal Sugar

125 gr. butter, frozen

60 gr. corn flour

30 gr. semolina

2 eggs, medium

2 vanillins

For serving:

Whipped cream

Powdered sugar

Roasted almond

Preparation

1
Spread the puff pastry in a pan that has been coated with oil glue. Carve it in such a way that 4 equal rectangular pieces are formed and sprinkle them with a little sugar and cinnamon. Then, cover the pieces of puff pastry with oil paste and with the same pan and bake them in a preheated oven at 190 ° C for 20-25 minutes in the air. Once they are ready, leave the leaves to cool.

2
Place a saucepan over medium-high heat, pour in the milk and let it heat up until it starts to steam.
3
At the same time, we empty the sugar, the vanilla, the corn flour, the semolina and the eggs in a bowl, beating them well with a hand wire so that they are homogenized, until they take the form of a thick cream.
4
Once the milk has warmed up, remove it from the heat and with a ladle add it in portions to the egg mixture so that they get warm, stirring at the same time with a hand whisk.
5
Then, return the mixture back to the pot, put it back on medium heat and stir constantly in circular motions with a hand whisk, until the cream is firm.
6
Once the cream is firm, remove the pan from the heat and add the butter, continuing to stir. Finally, cover with a film so that it touches the surface of the cream and leave it aside. Once it has cooled well, pour the cream into a pastry bag and leave it in the fridge.
7
Next, place some of the cream on a plate so that the sheet sticks, which we place immediately on top.
8
Then, cover with a small amount of cream, and place another sheet.
9
Immediately after, spread the remaining cream and cover with the third sheet.
10
Finally, crumble with your hands the fourth sheet that we baked, decorate the millefeuille with whipped cream, roasted almonds, puff pastry shavings, powdered sugar, cut into pieces and serve.