If you want to prepare Mille feuille , then you are in the right place , in this article you will learn how to prepare Mille feuille in the manner of French professional chefs step by step with ease with patiseria.
While the precise origins of the mille-feuille are debated, its lineage may be traced returned to seventeenth century France.
The pastry maestro François Pierre de La Varenne is credited with an early version, whilst Marie Antoine Carême, chef to Napoleon Bonaparte, is stated to have subtle the technique, layering the sensitive puff pastry with wealthy pastry cream.
The coronary heart of the mille feuille lies in its construction. Thin layers of puff pastry, painstakingly created thru repeated folding and rolling, are baked till mild and airy.
These layers are then sandwiched with pastry cream, a clean and flavorful custard historically made with milk, eggs, sugar, and vanilla.
The very last contact is a decadent glaze, frequently powdered sugar or a aggregate of chocolate and vanilla fondant, including a hint of sweetness and elegance.
The mille-feuille, with its impossibly thin pastry and decadent cream, might seem intimidating to home bakers.
But fret not! With patience, the right technique, and this guide, you can create this French masterpiece in your own kitchen.
Dive into the world of Mille Feuille and unlock the secrets to pastry perfection.
Ingredients Of Mille Feuille
You will need a few ingredients to prepare mille feuille:
- Black vanilla. (or vanilla sugar or vanilla extract)
- 500ml Milk.
- 3 Eggs.
- 100g Sugar.
- 50g Cornstarch.
- 20g Butter.
To prepare millefeuille dough, we will need the following ingredients:
- 500g Flour.
- A pinch of salt.
- 250g Water.
- 375g Butter.
- Parchment paper.
To prepare the Mille Feuille cream you will need these ingredients:
- 100g Powdered sugar.
- Melted chocolate.
Now, we'll move on to how to prepare milvai, which will require concentration and applying each step to the letter.
How To Prepare Mille Feuille
1. In a bowl I pour 500g of flour.
2. Add a pinch of salt.
3. Stir the mixture until combined, with your hand.
4. Dig a hole in the middle of the pot.
5. Pour 250g of water.
6. We start by kneading the millvai dough by hand until it turns into a cohesive mass.
7. Place the millvae dough on top of the work surface to knead it better until it turns into a ball.
8. Wrap the milvai dough and refrigerate for 30 minutes.
9. On top of the parchment paper put 375g of butter.
10. Cover the butter with another parchment sheet.
11. Run over the butter with dough parchment to take on a larger shape.
12. Turn the butter into a square.
13. And wrap the butter in parchment paper, And wrap the butter in parchment paper, And put it in the refrigerator for 30 minutes.
14. Sprinkle a little flour over the work surface.
15. After 30 minutes of introducing the mille feuille dough to the refrigerator, take out the dough and slit it in half, do not cut it, but slit it.
16. Make a slit on the other side as well.
17. Stretch the four sides of the mille feuille dough.
18. Extend the four limbs as much as possible.
19. Try to stretch the four sides of the milvai dough as much as possible with the tortillas.
20. Try to stretch the sides without touching the dough in the middle.
21. Stretch the mille feuille dough like this.
22. Remove the butter from the refrigerator and place the butter in the middle of the dough.
23. Roll the edges of the dough over the butter.
24. Roll the end of the dough parallel to the first end.
25. Roll the third tip of the dough.
26. Roll the last end of the dough.
27. Sprinkle a little flour on the work surface.
28. Lengthen the dough.
29. Remove flour with a brush from the top of the dough.
30. Fold the dough in half.
31. Stretch the edge of the dough with a rolling pin.
32. Roll the other end over the first end, try to remove the flour with a brush from the dough after each roll.
33. Knead the dough with the rolling pin.
34. Remove the flour with the brush.
35. Fold the dough again in the same manner.
36. Fold the other side of the dough.
37. Wrap the dough in a plastic bag and place the puff pastry dough in the refrigerator for at least an hour.
38. After an hour, remove the dough from the refrigerator, and sprinkle a little flour on the work surface.
39. Roll out the dough to reduce its thickness using the rolling pin.
40. Fold half of the dough as we did in the previous steps.
41. Roll the dough on the opposite side.
42. Roll it again to reduce its thickness and to mix the layers together.
43. Roll the dough again from the middle.
44. Roll the other side as well.
45. Cover the dough with a plastic bag and place it in the refrigerator for 30 minutes.
46. After 30 minutes, remove the mill foil paste from the refrigerator and place it on the countertop, then start kneading it horizontally with a rolling pin.
47. Once again, fold the dough towards the center.
48. Wrap the other side over the first side.
49. Knead it horizontally again with the rolling pin.
50. Fold the first half back over the center again.
51. Roll the other side like the first one.
52. Cut the puff pastry dough in half with a knife.
53. Excellent, you have successfully made the mille feuille dough.
It is important to keep the millfoil dough in the refrigerator, you can keep the millfoil dough in the refrigerator for 4 days.
Now we will learn how to prepare the mill foil step by step with ease.
1. Dissect the vanilla stick and sort the seeds inside the vanilla stick Uncle vanilla stick, if vanilla sticks are not available, you can use vanilla sugar or vanilla extract, but generally vanilla sticks come first in the pleasure of mille feuille.
2. Put a saucepan on medium heat and pour 500ml of milk into it.
3. Put vanilla seeds to boil with milk.
4. Put the vanilla stick to a boil with milk to increase the vanilla flavor in the mill feuille.
5. Stir the milk a little and let it boil.
6. In a bowl add 3 egg yolks.
7. Add 100g of sugar.
8. Mix for 2-3 minutes.
9. Add 50g cornstarch.
10. Mix the mixture until cornstarch is homogeneous with the mille feuille cream.
11. When the milk reaches a boil, remove it from the heat and remove the vanilla stick.
12. We start by pouring the vanilla milk mixture for 3 batches and mix it well after each batch the first batch Pour only a little, do not pour it all at once.
13. Pour the second batch of vanilla milk mixture and this batch is slightly larger than the first batch.
14. It is important to mix after pouring each batch.
15. Pour out the remaining amount of vanilla milk mixture.
16. Mix Well.
17. Pour the mixture into the bowl in which the milk was preheated.
18. Pour the mixture into the pot in which the milk is heated and put on medium heat to boil with constant stirring throughout the boiling period so that the eggs do not clump.
19. Add 20g butter.
20. Continue stirring until butter is combined with mille feuille cream.
21. Pour the mille feuille cream over a plastic bag.
22. Put the milvai cream in a plastic bag, then wrap it tightly and then put it in the refrigerator for at least an hour.
23. Sprinkle some flour on the work surface.
24. Take a portion of the dough and knead it with the rolling pin into a thin rectangular shape.
25. Roll the dough on the rolling pin.
26. Take the butter sheet and place it over the baking tray.
27. Place the dough in the baking tray.
28. Remove the excess dough edges.
29. Poke the dough with a fork all over the dough.
30. Sprinkle a little sugar over the dough.
31. Distribute the sugar with a brush.
32. Place a butter paper over the dough.
33. Place something on the mille feuille dough to prevent it from moving.
34. In a preheated oven at 180° degrees Celsius, place the dough for 45 minutes.
35. After 45 minutes, take the mille feuille dough out of the oven.
36. Remove what you placed on the dough.
37. Remove the butter paper from the mille feuille dough.
38. Remove the butter paper from underneath the mille feuille dough.
39. Trim the edges of the mille feuille dough.
40. Cut the mille feuille dough evenly into 3 pieces.
41. Cut the mille feuille dough into equal-sized rectangles.
42. Take the mille feuille cream out of the refrigerator and place it in a bowl.
43. Mix the mille feuille cream with the whipped cream until it melts.
44. Gather the mille feuille cream.
45. Place the mille feuille cream in a piping bag with a tip at the bottom of the bag.
46. Push the mille feuille cream towards the tip of the bag.
47. Place the cream on top of the mille feuille piece in lines.
48. Arrange the mille feuille cream like this.
49. Place another layer of mille feuille dough on top of the cream.
50. Put the mille feuille cream again to form another layer, then place the dough on top of the cream again.
51. In a small bowl, add 100g of powdered sugar and add a little water.
52. Mix the sugar and water until it turns into a slightly creamy liquid texture.
53. Put the cream on top of the mille feuille.
54. Distribute the sugar mixture over the dough.
55. Put the melted chocolate in a bag and draw lines across the width using the melted chocolate.
56. Using a toothpick, draw vertical lines.
57. Draw a line on the other side opposite.
58. Place the mille feuille pastry in the refrigerator for at least 3 hours.
59. Cut the mille feuille into equal sized pieces.
60. Enjoy!
As we bid adieu to our mesmerizing journey through the layers of Mille Feuille, we hope you've gained a deeper appreciation for this intricate pastry.
The symphony of textures, flavors, and aromas that dance within every bite is a testament to the creativity and craftsmanship of pastry chefs worldwide.
So, whether you embark on baking your own masterpiece or venture out to explore the offerings of renowned patisseries, Mille Feuille is sure to enchant and delight with its timeless elegance and irresistible charm.