French Vanilla Slices Mille Feuilles 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

FRENCH VANILLA SLICES (MILLE-FEUILLES)

French Vanilla Slices (Mille-feuilles) image

French Vanilla Slices are called 'Mille-feuilles' and are made with puff pastry sandwiched together with jam, cream, or confectioners' custard. They can be dusted with confectioners' sugar or iced with a glaze icing. For coffee-flavored custard, omit the vanilla, and add strong coffee essence to taste just before use. For orange-flavored custard, infuse the zest of an orange in the milk.

Provided by TOO TOO

Categories French Recipes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups milk
7 ½ tablespoons all-purpose flour
1 whole vanilla bean
¾ cup castor sugar or superfine sugar
1 pinch salt
6 egg yolks
1 ½ (17.5 ounce) packages frozen puff pastry
½ cup apricot preserves
confectioners' sugar for dusting

Steps:

In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.
Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork.
Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet.
When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.

Nutrition Facts : Calories 752.7 calories, Carbohydrate 88.4 g, Cholesterol 158.5 mg, Fat 39.6 g, Fiber 1.8 g, Protein 11.5 g, SaturatedFat 10.8 g, Sodium 266.5 mg, Sugar 37.6 g

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