11.07.2023
Homemade Yarrow
Classic of French pastry, the traditional homemade mille-feuille (or millefeuille), with a super crispy puff pastry that is easy and quick to make.
Ingredients
- Custard
- 500ml milk
- 50g flour
- 100g softened butter
- 125g sugar
- 3 egg yolks
- 2 sheets of gelatin
- Perfume of your choice
- Icing
- 1 egg white
- 100 to 150 g icing sugar
- Coffee extract or liquid chicory
Preparation
- Roll out the first puff pastry about 3 mm.
- Prick it with a fork. Arrange it between two baking sheets so that it does not puff up during cooking.
- Bake for 20 minutes thermostat at 180°C.
- Sprinkle the dough with icing sugar 10 minutes before the end of cooking
- Carry out the same operation for the other two pastes.
- Split the vanilla pod in half. Put the milk to boil with the vanilla pod.
- Meanwhile, mix the egg yolks in a bowl (keep the white of an egg for the glaze), the sugar and the flour. When the milk is boiling, immediately pour it into the bowl.
- Mix and return to cook in the pan for a few minutes so that the mixture thickens. Leave the cream to cool. When it is very cold, add the softened butter and the flavor of your choice, mix well.
- In a bowl of water, let the gelatin soften then melt it for 20 seconds in the microwave and add to the still hot pastry cream. Film in contact and chill.
- Assembly: take a first sheet of puff pastry and spread the pastry cream evenly with a piping bag
- Position a second sheet of puff pastry on top and spread a second layer of pastry cream and finally lay out the last sheet of puff pastry.
- Frosting: mix the icing sugar with the egg white until thick enough.
- Take two tablespoons of this glaze and add the coffee extract or liquid chicory to obtain a second dark brown glaze.
- Spread the white icing evenly over the entire mille-feuille.
- Using parchment paper, form a cone with a fairly small opening. Fill this cone with dark icing and make horizontal, parallel lines, spaced 3 cm apart.
- With the point of a knife, scratch the surface in the vertical direction in order to make a marbling. Keep chilled until serving.