Diy Apple Mille Feuille Recipes

D.I.Y. APPLE MILLE-FEUILLE

Steps:

• Preheat oven to 400°F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20-25 minutes. Let cool.
• Reduce oven temperature to 350°F. Toss apples, vinegar, vanilla, salt, 1/3 cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30-35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20-25 minutes.
• Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon.
• Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup.
• Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

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.

CUSTARD MILLEFEUILLE

Steps:

• Method:.
• Pre-heat oven to 200°C.
• Roll out puff pastry and cut in squares ( approx 4 x 5 cm).
• Place on baking tray (I line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown.
• Remove from oven and allow to cool on a cooling rack.
• Filling:.
• Heat the milk, cream and butter until just under boiling point.
• Remove from heat and add the vanilla essence.
• Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
• Add the custard mixture to the warm milk mixture and stir until smooth.
• Add the egg yolks and once again, stir until smooth.
• Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
• Remove from heat and allow to cool till room temperature.
• In the meanwhile, halve the puff pastry squares.
• Spoon a thick layer of the custard filling onto one half of the pastry square.
• Place the top half of the square on top of the custard.
• Gently sieve/dust puff pastry lid with icing sugar.
• Enjoy!