Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour
- Puff pastry (in a block) 670 g
- Sugar to taste
- FOR THE VANILLA CREAM
- Farina 00 120 g
- Sugar 200 g
- Salt up to 2 g
- Yolks (about 10) 150 g
- Whole milk 200 g
- Fresh liquid cream 100 g
- Water 300 g
- ½ vanilla pod
- To begin making the millefeuille, make the puff pastry. You can spread it out after it has rested well. Instead of using flour to roll out the pastry, use granulated sugar instead. Then, sprinkle the puff pastry with sugar and roll it out gently with a rolling pin. Then turn the dough over and continue rolling it out3.
- When you've enlarged it enough, continue stretching it by focusing solely on the length and paying attention to the corners. Try to get a precise rectangle to get a more precise cake, and always help yourself with the sugar. You'll need a 3mm thick rectangle about 58x25cm in size. Pass a hand gently under the pastry5 to allow her to get some air and relax, then leave it on the surface for about 5 minutes. You can cut it when it is completely relaxed. You'll need three equal-sized rectangles.
- Then, transfer the rectangles to two dripping pans lined with parchment paper 7, and prick the pastry with a fork before placing it in the oven 8 9. Place both plates in the center of a preheated 190° oven and cook for 15 minutes in static mode. Lower the oven temperature to 170° and continue cooking for another 35 minutes to dry the pastry inside and achieve a well-caramelized result. Check the cooking from time to time, as it may differ depending on your oven. You can invert the two plates halfway through cooking if necessary.
- Meanwhile, make the vanilla cream. In a mixing bowl, combine the flour, sugar, and a pinch of salt. At this point, use the whisk12 to combine the ingredients and avoid lumps.
- Add the egg yolks a little at a time, stirring constantly, 13 14until all of the yolks are incorporated. Stir vigorously until the batter is smooth. Now, bring the liquids to a boil. In a saucepan, combine the milk and cream15.
- as well as water Cut a vanilla pod lengthwise and remove the seeds from only one of the halves17, then place both the seeds and the empty pod in a saucepan 18. To avoid thermal shock to the eggs, heat everything without bringing it to a boil.
- Then, using a ladle, pour a little hot liquid into the batter, then whisk it to dilute it 20. Then, pour everything back into the saucepan, stirring constantly with a whisk to prevent the batter from sticking to the bottom and cooking too quickly21.
- Always whisk until it thickens 22, being careful not to let the cream stick to the sides of the saucepan. It will take some time because the flour gels when it reaches 90 degrees. Then pour the cream into a low and wide pan23 and cover with the contact film 24; this prevents the formation of skin on the surface. Place in the refrigerator to cool.
- The pastry will be cooked at this point, and you can remove it from the oven 25. Remove the vanilla pod26and place it in a bowl once the cream has cooled. Turn it quickly with a whisk27 to make it smooth and shiny. Then pour it into a small bag with no spout.
- You only need to put together the dessert. Place the first rectangle of pastry on a cutting board and trim the edges with a knife for more precise edges28. Then transfer it to a serving dish29and repeat with the cream. Make tufts across the entire surface, leaving the outer edge free30; this ensures that the cream will not come out due to the weight of the other layers.
- Then, after trimming the second layer of puff pastry 31, place it on top of the cream 32. Then, as before, arrange the cream with the sac-à-poche until finished33.
- Take the final layer and trim it as before before placing it on top of the cream 34. Serve your millefeuille 36 with icing sugar sprinkled on top.
Amount Per ServingCalories 386Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 73mgSodium 368mgCarbohydrates 66gFiber 0gSugar 61gProtein 4g