Butterscotch Mille Feuille Recipes

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Mille Feuille (Napoleon Pastry Sheets) image

You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 2

Ingredients

1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
Transfer to cooling rack and cool completely before cutting.
Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g

BLACK AND WHITE MILLE-FEUILLE

Black and White Mille-Feuille image

Provided by Anne Burrell

Categories dessert

Time 1h30m

Yield 6 to 7 servings

Number Of Ingredients 16

Ingredients

1 sheet frozen puff pastry, thawed
2/3 cup granulated sugar
1/2 teaspoon kosher salt
1 vanilla bean, split and scraped
3 cups whole milk
1/4 cup cornstarch
1 tablespoon all-purpose flour
4 large eggs
4 tablespoons unsalted butter, cut into pieces
2 tablespoons Scotch whiskey
2 cups heavy cream
1 cup white chocolate chips
2 tablespoons light corn syrup
1 cup semisweet chocolate chips
Chocolate cookie crumbs, for topping
Sliced almonds, for topping

Steps:

Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack.
Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl.
Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.)
Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
Add the white chocolate chips and 1 tablespoon of the corn syrup to a metal bowl set over a pan of simmering water (do not let the bowl touch the water) and heat until melted and smooth; stir to combine. Add the semisweet chocolate chips and remaining 1 tablespoon corn syrup to a separate metal bowl over a pan of simmering water. Heat until melted and smooth, then stir to combine.
Trim the cooled puff pastry carefully with a serrated knife to produce three identical pieces. Lay down one piece of pastry on a serving plate and pipe a layer of pastry cream on top. Sprinkle with chocolate crumbs. Top with a second layer of pastry and pipe a layer of whipped cream on top. Sprinkle with sliced almonds. Dip the top of the third layer of pastry in the melted semisweet chocolate, then spread with a knife to smooth the top. Top the whipped cream layer with the chocolate-covered pastry. Drizzle on some of the white chocolate with a spoon and create a swirled pattern with a wooden skewer if desired.

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