Mille Foglie
- Ready In:
- 28mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 2⁄3 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large egg yolks, room temperature
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, diced
directions
- Oven 425 or 450 (I use 450).
- for the puff pastry - place between 2 sheet pans with a piece of parchment paper above and below the pastry (you want to stack the sheet pans on top of each other).
- Bake for 10 minutes - if pastry isn't crisp and golden brown - remove top sheet pan and parchment and bake about 1-2 minutes longer.
- cool on wire rack.
- for the pastry cream - Whisk together the flour, salt, sugar, and cornstarch, in a non-reactive saucepan.
- In a mixing bowl, whisk the milk into the yolks.
- then whisk them into the sugar-starch mixture. Whisk well to be sure all the cornstarch and flour is picked up off the pan bottom and dissolved.
- Set the pan over medium heat and cook the custard mixture for about 12 minutes, until it thickens and comes to a boil (Stir with a wooden spoon on and off for the first 5 minutes, then stir constantly for about 7 minutes longer) until the mixture really thickens and reaches a boil, and you see fat heavy bubbles work up to the surface and burst between stirs.
- Occasionally use a whisk instead of the spoon to break up and remove any lumps.
- Then boil for 1 full minute (count to 60) while stirring constantly, covering the entire bottom of the pan with the spoon. Remove the pan from the heat.
- The cream is sufficiently cooked if it is smooth and thick and will generously coat the spoon--it should hold a clearly defined line when you draw your fingertip through the cream clinging to the back of the spoon.
- If you suspect that the cream may be lumpy, pass it through a strainer set over a bowl.
- Stir in the butter and the vanilla extract, if using.
- Spoon the cream into a bowl. To prevent a skin from forming, press a piece of buttered plastic wrap onto the surface, or dab it with butter or sift on a very light coating of confectioners' sugar.
- Cool, then cover and refrigerate (the cream should be cool enough to use after about 20 minutes).
- Cut the puff pastry in half, place 1 half on the bottom of a pyrex (I use 9x13, but it will be smaller)
- Spread the cream over the pastry, and top with remaining half.
- Sift powdered sugar over all, and chill till ready to serve (about 1 to 2 hours is best).
- Cut with a serrated knife.
- You can double this by doubling the cream (make 2 separate batches - it's easier) and using 2 sheets of pastry - you will have to trim the pastry to fit into a 9x13 pan on the sides.
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Reviews
-
In Italy "Millefoglie" is one of the favorite cakes for birthdays<br/><br/>Usually we don't use cornstarch, and before putting the puff pastry in the oven, it would be better sprinkle with sugar and then bake in a heated oven at 350° F until the pastry is puffed and golden (approx 15 minutes).<br/><br/>For me, the best match for the Millefoglie is with cream (chantilly is better) and strawberries.<br/>If you want to try, here is the complete recipe:<br/> http://www.academiabarilla.com/recipes/desserts-fruits-1/strawberry-chantilly-millefoglie.aspx
RECIPE SUBMITTED BY
Gohogsgirl
Kansas City, 0
I love to cook.