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Do these look good or what???? And they taste even better!!! First mille-feuille I ate was made by my mother. Sometimes she would mix chopped up fresh peaches into the cream..YUM! :))

I made these with strawberries…and for those who are wondering, that serving dish is my mothers :D I gave it back after the photo shoot! (UPDATE: She bought me one too!! :))

 

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Step 1: You will need two baking sheets that fit into each other. Grease the inside of one, and the bottom of the other.

 

 

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Step 2: If you’re using Puff Pastry squares (4 x 4 inches), line the squares on the baking sheet (the one that you’ve greased inside), about 1 inch apart. (You can also use regular puff pastry and roll it out into a thin sheet, a little bit smaller than the size of the baking sheet you’re using. You don’t need to cut the puff pastry; you can cut it after it bakes.)

 

 

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Step 3: Pierce the squares with a fork.

 

 

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Step 4: Put the other baking sheet, bottom (greased) side facing down, into the baking sheet with the puff pastry.

 

 

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Voila!! Ready to go in the oven.

 

 

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Step 5: Bake for about 25 – 30 minutes. Remove from oven and let cool for a bit; then remove the top sheet. Place the squares on a cooling rack to cool completely.

 

 

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Let’s prepare this amazingly delicious pastry cream!! (this is mom’s recipe btw :D)

Step 6: Sift the flour and combine with the sugar and vanilla (if using powdered vanilla) in a pot. (If you’re using liquid vanilla, add the vanilla in the end when you’re ready to move it off the stove.) Add the milk and whisk until smooth and there are no lumps. Put the pot on medium/low heat and stir continuously with a wooden spoon until the cream thickens and lets off a few bubbles. Cook for 1 more minute and remove from heat.

 

 

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Step 7: As the cream cools, using an electric beater beat the cream every few minutes. Once completely cooled, add the powdered Dream Whip and beat for about 3 – 5 minutes until it’s fluffy.

 

 

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I used a Wilton round plain no: 12 tip.

 

 

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Step 8: The easiest way to put the cream into the pastry bag is to put the pastry bag into a tall glass or jug and fold the edges around the glass. (Alternatively, you can use a spoon to spread the cream on the puff pastry sheets, you don’t need to use a pastry bag but it makes it easier).

 

 

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Step 9: Using a spatula, fill the pastry bag about half full. If you fill it too much, it will be hard to hold and handle.

 

 

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Strawberries make me smile and remind me of Turkey :))

 

 

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Step 10: Thinly slice the strawberries

 

 

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Step 11: Because the puff pastry sheets are too big for one serving, I cut them in half with a serrated knife. If you’re ok with the serving size, you don’t need to cut them. If you’ve used a larger sheet of puff pastry, you can cut the to the size you want. Keep in mind that you’re going to stack 3 pieces on top of each other so no matter what size you cut them into, they have to be equal.

 

 

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Step 12: Pipe some pastry cream on one sheet. Don’t get too close to the edges; when you put the second sheet on top, it will spread (and maybe even overflow :p)

 

 

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Step 13: Line with sliced strawberries, then put the second sheet on top and repeat the process. Then put the third sheet on top.

 

 

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Final Step: When you have finished with all of the mille-feuille’s, sift powdered sugar on them and decorate with half a strawberry :))

 

 

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Mille-Feuille with Strawberries
Recipe type: Dessert
Serves: 10
 
Light and creamy puff pastry dessert with strawberries!
Ingredients
For the Mille-Feuille
  • 1 pack of 15 puff pastry squares (size of square is about 4×4 inches (10x10cm))
  • 250 grams fresh strawberries
  • A few tablespoons powdered sugar (icing sugar) for the top
For the Pastry Cream
  • ¾ cup all purpose flour
  • ½ cup granulated sugar
  • 2 cups milk
  • ½ pack (about 2½ tablespoons) powdered Dream Whip
Instructions
Prepare the Mille-Feuille Sheets
  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. Using two identical baking sheets that fit into each other, grease the inside of one, and the bottom of the other.
  3. If you're using Puff Pastry squares (4 x 4 inches), line the squares on the baking sheet (the one that you've greased inside), about 1 inch apart. (You can also use regular puff pastry and roll it out into a thin sheet, a little bit smaller than the size of the baking sheet you're using. You don't need to cut the puff pastry; you can cut it after it bakes.)
  4. Pierce the dough all over with a fork.
  5. Put the other baking sheet, bottom (greased) side facing down, into the baking sheet with the puff pastry.
  6. Bake in a preheated oven for about 25 - 30 minutes. Bake for about 25 - 30 minutes. Remove from oven and let cool for a bit; then remove the top sheet. Put the squares on a cooling rack and leave to cool completely.
Prepare the Pastry Cream
  1. Sift the flour in a medium sized saucepan and combine with the sugar and vanilla (if using powdered vanilla). (If you're using liquid vanilla, add the vanilla in the end when you're ready to move it off the stove.)
  2. Add the milk and whisk until smooth and there are no lumps.
  3. Put the saucepan on medium/low heat and stir continuously with a wooden spoon until the cream thickens and lets off a few bubbles. Cook for a further 1 minute.
  4. Remove from heat. As the cream cools, using an electric beater beat the cream every few minutes.
  5. Once completely cooled, add the powdered Dream Whip and beat for about 3 - 5 minutes.
Assembling
  1. Fit a Wilton round No. 12 plain tip into a pastry bag. The easiest way to put the cream into the pastry bag is to put the pastry bag into a tall glass or jug and fold the edges around the glass. (Alternatively, you can use a spoon to spread the cream on the puff pastry sheets, you don't need to use a pastry bag but it makes it easier).
  2. Using a spatula, fill the pastry bag about half full. If you fill it too much, it will be hard to hold and handle.
  3. Thinly slice the strawberries.
  4. Cut the puff pastry sheets into the desired size. Keep in mind that you're going to stack 3 pieces on top of each other so no matter what size you cut them into, they have to be equal.
  5. Pipe some pastry cream on one sheet. Don't get too close to the edges; when you put the second sheet on top, it will spread.
  6. Line with sliced strawberries, then put the second sheet on top and repeat the process. Then put the third sheet on top.
  7. Finally, sift powdered sugar on top and decorate with half a strawberry.

 

 

Enjooooy!! ;)

 

lovetuba

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