{"id":32615,"date":"2023-03-07T20:35:28","date_gmt":"2023-03-07T20:35:28","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/millefeuille-the-easy-recipe\/"},"modified":"2023-03-07T20:35:28","modified_gmt":"2023-03-07T20:35:28","slug":"millefeuille-the-easy-recipe","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/millefeuille-the-easy-recipe\/","title":{"rendered":"Millefeuille, the easy recipe"},"content":{"rendered":"


\n<\/p>\n

Millefeuille, the easy recipe<\/h1>\n

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There millefeuille cake<\/strong>simply said “a thousand leaves<\/em>\u201d in Italy and \u201cNapoleon<\/em>\u201d in the rest of the world, it is a delicate dessert composed of layers of puff pastry<\/strong> alternated with firm and full-bodied custard. The millefeuille is one of the favorite cakes for birthdays, graduation parties, special occasions, precisely because it is so delicious and because it remains excellent for several hours<\/strong>. We offer you an easy millefeuille recipe which involves the use of ready-made rectangular puff pastry, simply to be pricked, brushed with egg yolk, sprinkled with brown sugar and bake for 12-15 minutes<\/strong>. It should then be filled with custard, whose recipe with advice and suggestions can be found here and decorated as desired with berries or chocolate flakes.<\/p>\n

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<\/i> Ingredients for for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Rectangular puff pastry: 1 roll<\/li>\n
  • <\/i> Yolks: 7<\/li>\n
  • <\/i> Cane sugar: 3 tbsp<\/li>\n
  • <\/i> Fresh whole milk: 450 ml<\/li>\n
  • <\/i> Granulated sugar: 150 g<\/li>\n
  • <\/i> Corn starch: 50 g<\/li>\n
  • <\/i> Vanillin: 1 sachet<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 10 minutes<\/i><\/li>\n
    • <\/i> Cooking: 15 minutes<\/i><\/li>\n
    • <\/i> Total: 25 minutes<\/i><\/li>\n
    • <\/i> Calories: 674 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Work 6 egg yolks with the sugar in a bowl, mixing them with a hand whisk. <\/p>\n\n

      2<\/span><\/p>\n

      Add the cornstarch (or cornstarch) a little at a time, stirring constantly until the mixture is well blended. <\/p>\n\n

      3<\/span><\/p>\n

      Heat the milk in a saucepan, adding the vanilla too. As soon as the milk reaches the boil, add the egg mixture, pouring it slowly. Stir continuously with the whisk for about 5-6 minutes, until the mixture is creamy, smooth and shiny. <\/p>\n\n

      4<\/span><\/p>\n

      When the cream is ready, pour it into a bowl. Cover it with a sheet of kitchen film, keeping it in contact with the cream: in this way the surface will avoid hardening. Let it rest at room temperature, then place it in the refrigerator. <\/p>\n\n

      5<\/span><\/p>\n

      Prepare the millefeuille bases: unroll the rectangular puff pastry gently, so as not to cut or break it. <\/p>\n\n

      6<\/span><\/p>\n

      Leave the puff pastry on its parchment paper and cut it delicately into 3 equal parts, obtaining 3 rectangles. On two of them, prick holes with the prongs of a fork. On the third rectangle, make three oblique cuts, parallel to each other. <\/p>\n\n

      7<\/span><\/p>\n

      Brush the sheets with the remaining beaten egg yolk, using a pastry brush. <\/p>\n\n

      8<\/span><\/p>\n

      Place them on a baking sheet and sprinkle with brown sugar. Bake them at 170\u00b0 in static mode. <\/p>\n\n

      9<\/span><\/p>\n

      Bake the puff pastry bases for about 12-15 minutes, until they are golden brown. <\/p>\n\n

      10<\/span><\/p>\n

      Remove from the oven and leave to cool completely before composing the dessert.<\/p>\n<\/div>\n

      11<\/span><\/p>\n

      When everything is cold, put the custard in a sac-\u00e0-few or in a syringe with a round serrated nozzle. <\/p>\n\n

      12<\/span><\/p>\n

      Place the first layer of puff pastry with holes directly on the serving plate and make a layer of tufts of cream. <\/p>\n\n

      13<\/span><\/p>\n

      Lay the second layer of puff pastry so as not to crush the cream. Stuffed then with other cream in the same way. <\/p>\n\n

      14<\/span><\/p>\n

      Add the last layer of pastry, the one with the oblique cuts, and sprinkle with icing sugar. <\/p>\n\n

      15<\/span><\/p>\n

      Place in the fridge 30 minutes before serving. Decorate with berries of your choice such as raspberries, strawberries and mint leaves. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      To avoid breaking the dough while rolling it out, we suggest you take it out of the refrigerator at least 10 minutes before<\/strong>.<\/p>\n

      Place the sheets in the lower part of the oven<\/strong> and check often the cooking because they tend to blacken.<\/p>\n

      You can vary the filling of the millefeuille by adding, for example, drops of dark or milk chocolate, or by making a diplomatic cream. You can also add fresh fruit (not frozen<\/em>), taking care of dry it well before adding it<\/strong> with cream.<\/p>\n

      You can also use other creams, such as orange or vanilla, or another cream to your liking. The important is that they are firm<\/strong>, so as not to crush under the weight of the layers of yarrow; therefore consider adding a few grams of cornstarch to the cream.<\/p>\n

      It’s important prick the dough before cooking<\/strong> so as not to swell the dough during cooking in the oven.<\/p>\n

      You can prepare the cream the day before and assemble everything the next day.<\/p>\n

      storage<\/strong><\/p>\n

      It is advisable to consume the mille-feuille on the day of preparation to preserve its crunchiness. You can still keep it in the fridge for 2 days maximum<\/strong>, covered with transparent film or inside an airtight container. It is not recommended to freeze it.<\/p>\n

      History<\/strong><\/p>\n

      Mille-feuille was invented in France by Francois Pierre de La Varenne<\/strong> in 1651, who reported it in his book Cuisinierfrancois<\/em>. However, the original recipe was different, while the one still used today is the work of refinements by Marie-Antoine Careme<\/strong> at the beginning of the 19th century, dedicating it to the French leader Napoleon. The dessert was then known in Europe and Russia as Napoleon<\/em>while in Italy it is called millefeuille due to its particular stratification.<\/p>\n

      \n
      <\/div>\n<\/div>\n<\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for for 4 people<\/i><\/h3>\n
        \n
      • <\/i> Rectangular puff pastry: 1 roll<\/li>\n
      • <\/i> Yolks: 7<\/li>\n
      • <\/i> Cane sugar: 3 tbsp<\/li>\n
      • <\/i> Fresh whole milk: 450 ml<\/li>\n
      • <\/i> Granulated sugar: 150 g<\/li>\n
      • <\/i> Corn starch: 50 g<\/li>\n
      • <\/i> Vanillin: 1 sachet<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 10 minutes<\/i><\/li>\n
        • <\/i> Cooking: 15 minutes<\/i><\/li>\n
        • <\/i> Total: 25 minutes<\/i><\/li>\n
        • <\/i> Calories: 674 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Millefeuille, the easy recipe There millefeuille cakesimply said “a thousand leaves\u201d in Italy and \u201cNapoleon\u201d in the rest of the world, it is a delicate dessert composed of layers of puff pastry alternated with firm and full-bodied custard. The millefeuille is one of the favorite cakes for birthdays, graduation parties, special occasions, precisely because it […]<\/p>\n","protected":false},"author":1,"featured_media":32616,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-32615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nMillefeuille, the easy recipe - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/millefeuille-the-easy-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Millefeuille, the easy recipe - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Millefeuille, the easy recipe There millefeuille cakesimply said “a thousand leaves\u201d in Italy and \u201cNapoleon\u201d in the rest of the world, it is a delicate dessert composed of layers of puff pastry alternated with firm and full-bodied custard. 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