Traditional Recipe of the Thousand Leap.
Get ready to discover the secrets of the French pastry shop with this crunchy and creamy Mille-Feuille recipe. Follow each step to obtain golden laminated diapers and creamy cream.
– For Laminated Paste (Cutting):
Ingredients:
300 g of flour T55
6 g of salt
150 g very cold water
25 g melted butter
230 g PDO butter Charentes-Poitou for turning
Preparation:
Make the soak by mixing flour, salt, cold water and melted butter.
Integrate the turning butter and perform two simple towers. Leave to stand for 30 minutes.
Perform two simple tricks again and rest the dough for 2 hours, or leave cool for the next day.
Make one final simple lap before detailing and baking.
For Pastry Cream:
Ingredients:
750 g of milk
150 g sugar
150 g of eggs
20 g of blank powder
60 g flour
75 g of butter
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