To prepare the puff pastry: Preheat the oven to 200°C. Place the puff pastry on a baking sheet lined with parchment paper, spreading it slightly. Bake for 15 to 20 minutes, until golden brown and crispy. After baking, let them cool on a wire rack.
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Vanilla Cream: In a saucepan, heat the milk until gently boiling. In a separate bowl, beat the egg yolks with the sugar, then add the flour. Pour the hot milk over the yolks, stirring constantly to prevent the eggs from curdling. Return everything to the saucepan and cook over low heat until the cream thickens (about 5 to 8 minutes). Add the vanilla extract and mix well. Cover with plastic wrap to prevent a skin from forming and let cool.
Whipped Cream: Whip the whipped cream with the icing sugar until stiff.
Mille Feuille Assembly: Cut the puff pastry into three rectangular pieces. On one of the pieces, spread a layer of vanilla cream, add another layer of cake, then cream again. Finish with the last layer of cake. You can sprinkle a little icing sugar on top.
Serving and Storage Instructions:
Before serving, chill the cake in the refrigerator for a few hours to allow the cream to set and the cake to soften but remain crisp.
The cake is best enjoyed within 2 to 3 days of preparation.
You can also decorate the top of the mille-feuille with fresh fruit or chocolate chips.
Variations:
With fruit: You can add fresh fruit, such as raspberries or strawberries, to the cream to add a fresh touch to the dessert.
With chocolate cream: Instead of traditional vanilla cream, try making a chocolate cream with melted chocolate and cream.
FAQ:
1. Should I use puff pastry? Yes, puff pastry is essential, as its layered structure gives the mille-feuille its characteristic lightness and crispness. However, you can use ready-made puff pastry to save time.
2. How should I store the mille-feuille? It’s best to keep the cake refrigerated to ensure the cream maintains the right consistency. Before serving, the cake should be chilled for several hours.
3. What other fillings can I use for the mille-feuille? In addition to classic vanilla cream, mascarpone and chocolate-based creams, as well as various fruit creams, such as lemon or raspberry, work very well.
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