LAYERED STRAWBERRY CREAM PUFF CAKE (MILLE-FEUILLE) RECIPE BY TASTY
Here's what you need: puff pastry, sugar, egg yolks, sugar, cornstarch, vanilla extract, milk, strawberries
Provided by Rie McClenny
Categories Desserts
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
- Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
- Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
- Cover with a plastic wrap and chill at least 30 minutes.
- Cut the thawed puff pastry into three equal-sized rectangles.
- Pierce each piece of puff pastry with a fork.
- Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
- Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
- Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
- Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
- Place the custard in a piping bag fitting with an large round tip.
- Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
- Dust the top with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 68 grams, Fat 37 grams, Fiber 2 grams, Protein 14 grams, Sugar 25 grams
NAPOLEON DESSERT | MILLE FEUILLE CREAM PASTRY
Layers of flaky French pastry and the most perfect vanilla pastry cream come together in this popular cream pastry, also known as a Mille Feuille. If you like this recipe, you'll also probably like this Cannoli Filled Napoleon.
Provided by Rebecca Blackwell
Categories French Pastries
Time 1h25m
Number Of Ingredients 3
Steps:
- Thaw the puff pastry according to the package directions.
- Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper.
- Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.
- Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
- Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.)
- Remove from the oven and let cool completely before assembly.
- Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of pastry cream evenly over the top. Layer another rectangle of pastry over the cream, repeat with another 1/2-inch thick layer of pastry cream and top with a third pastry rectangle. Press on the top of the Napoleon slightly just to evenly distribute the layers.
- Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. (*See note below.)
- Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving.
- Slice each Napoleon into 6 slices, using a serrated knife.
Nutrition Facts : Calories 385 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 209 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MILLE FEUILLE (NAPOLEON PASTRY SHEETS)
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
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
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