À propos de la recette
Millefeuille, translating to "a thousand leaves," is a quintessential French pastry that epitomizes the art of patisserie. This dessert features three layers of buttery, flaky puff pastry interspersed with two layers of rich, velvety vanilla pastry cream. The top is traditionally adorned with a feathered icing of white fondant and chocolate, or simply dusted with powdered sugar. While the preparation requires attention to detail and patience, the end result is a stunning and delicious creation that is well worth the effort. Perfect for celebrations or as an impressive finish to a gourmet meal.
Ingrédients
Puff Pastry:
1 package (500g) of puff pastry (or homemade if preferred)
Pastry Cream:
500 ml whole milk
1 vanilla bean
5 large egg yolks
100 g granulated sugar
40 g cornstarch
50 g unsalted butter
Icing:
200 g powdered sugar
2-3 tbsp water
50 g dark chocolate
Préparation
Prepare the Puff Pastry:
Preheat the oven to 200°C (400°F).
Roll out the puff pastry into three equal rectangles (approximately 25 cm x 10 cm).
Place the pastry rectangles on a baking sheet lined with parchment paper. Prick the pastry all over with a fork to prevent it from puffing too much.
Cover the pastry with another sheet of parchment paper and place another baking sheet on top to keep the pastry flat.
Bake for about 15-20 minutes until golden brown and crisp. Allow to cool completely.
Make the Pastry Cream:
In a medium saucepan, heat the milk with the split vanilla bean until just boiling. Remove from heat and let it infuse for 10 minutes. Remove the vanilla bean.
In a bowl, whisk the egg yolks with the sugar until pale and thick. Add the cornstarch and mix until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
Remove from heat and stir in the butter until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold.
Assemble the Millefeuille:
Place one piece of puff pastry on a serving platter. Spread half of the pastry cream evenly over the pastry.
Top with the second piece of puff pastry and spread the remaining pastry cream.
Place the final piece of puff pastry on top.
Prepare the Icing:
Mix the powdered sugar with enough water to make a thick, spreadable icing.
Melt the dark chocolate and place it in a piping bag with a small nozzle.
Decorate:
Spread the white icing evenly over the top layer of puff pastry.
Pipe thin lines of chocolate across the icing. Use a toothpick to drag lines perpendicular to the chocolate lines, alternating directions to create a feathered effect.
Chill and Serve:
Refrigerate the millefeuille for at least an hour to set before serving.
Cut into portions using a sharp knife, wiping the blade between cuts to maintain clean edges.
Enjoy your homemade millefeuille, a true treasure of French patisserie!