I planned this dessert in 2024 for the 5-Course Dinner Party of my Boyfriend. Since I work Full Time I tried to plan it as easy as possible but creative enough for the guests to enjoy. I prepare everything in less than a week including the grocery shopping after my Night Shift so I missed some Ingredients. But I was able to pull it off and everyone was happy with it. To give you some Ideas what could go with this Dessert, here’s my 5-Course Menu that I created.
You can also find the other Recipes for the rest of the Dishes below:
- Orange Fenchel Salad
- Red Beet Tartar with Hazelnut-Mayo
- Lamb Wellington with Potato Truffel
- Sage-Cauliflower Soup
I am pretty sure there are thousand of ways on how to make Mille Feuille, but this is the most I can come up with after a busy schedule at work.
So here‘s the Recipe I used for this Heart warming dessert.
No of Serving: 4
Cooking Time: 2 Hrs.
Ingredients:
- 1 Pack Puff Pastry
- Some Powdered Sugar
- 250ml Full fat Milk
- 1/2 Teaspoon Vanilla Extract
- 3 Egg Yolk
- 50g Sugar
- 30g Flour
- 50g Butter
- For top Coating:
- 75g Powder sugar
- 1-2 teaspoom Milk
- 40g Powder sugar
- 2 Teaspoon Cacao
- 1-2 teaspoon milk
- Strawberry liquid:
- 200g strawberries
- 1/3 cup Sugar
- 1 Tbps. Lemon Juice
- Fresh Berries for Decoration, Strawberries, blueberries, raspberries
Procedure:
1. Roll the Puff Pastry flat on a Cutting board. Measure the desired shape. I used 10cm length and 5cm wide. I tried to cut them as uniform as possible.
2. Put the freshly cut Puff Pastry on a baking sheet with Parchment Paper. Sprinkle the puff pastry with some powder sugar. Then sandwich the Puff Pastry with another Parchment paper on top and another Baking Sheet. This process would stop the Puff Pastry to completely stay flat.
3. Bake the sandwiched Puff Pastry at 180 degrees Celcius in Fan Oven or Convection Oven for 20-25min or until golden brown. Check from time to time since it can easy get burned because of the sugar coating.
4. Once the Puff Pastry is done, remove from the Oven. Because of the heavy Baking tray on top of the Sheets, it can cause the sheet to change its form, so check the size again, cut and reshape them if needed. Extra careful though, you can use a bread knife to cut since the will be a tad crispy and can break in pieces once pressed with a knife.
** I forgot to dress up to top layer of my Mille Feuille . Normally the top layer of Puff Pastry should have a sugar frosting with chocolate stripes on it. But I was in a hurry and forgot all about it. You can definitely do that, so I added this steps below.**
5. in a small bowl, mix 75g Powdered Sugar with 1 teaspoon milk, adjust with another teaspoon depending on the consistency. It should runny enough to spread on top of the puff pastry. On the second small bowl, mix 40g Powdered Sugar, Cacao and 1 teaspoon milk. Like the sugar coating mixture, start with 1 teaspoon first and and just with another teaspoon of milk when needed. Then transfer the cacao-sugar mix into a piping bag.
6. Once the Puff pastry completely cooled down. Sort the Pastries out in pair. Each pair should have a top Pastry and a bottom pastry. Lay all the top Pastry together and spread a think layer of sugar coating on top of it. Try to cover the surface of the pastry evenly.
7. Cut the end of the piping bag of the cacao-sugar mix, big enough to be able to make a few lines on the puff pastry. Pipe a cacao-sugar line on top of the sugar coated puff pastry vertically. Create a few lines that could fit in 5cm width.
8. using a toothpick, draw a line horizontally across the cacao-sugar lines to create a wavy design. Put them aside.
Vanilla Crème Pâttisèrie:
1. In a Pot, mix the Full fat Milk and Vanilla and bring it to a very light boil. It just takes a few minutes so don‘t go away or else it could get messy. Once boiling point achieved, remove it from heat and let it steep for few minutes.
2. In a clean bowl, mix egg yolk and sugar together. Whisk all together until it‘s fluffy.
3. Then add the flour slowly, whisking them together continously until the flour is fully incorporated in the mixture. Aim for a smooth consistency with not clumps.
4. Once smooth, pur the egg yolk mixture in the pot of Milk and vanilla. Put the pot back on the stove and turn the heat on Medium. Stir the mixture until it becomes thicker. It should be more in a thick cream like consistency and not runny.** Important! Continue whisking! And adjust the heat when needed. The mixture can easily get burned at the bottom.
5. Once the mixture is thick enough, remove the pot from the heat. And while it’s still hot, add the Butter. Transfer the mixture on a clean bowl and cover the top with the Cling film to avoid air exposure which can cause the top layer to dry out fast. Let the whole bowl cool down.
6. Once it has completely cooled down, put it in a piping bag.
Strawberry Sauce:
1. In a small Saucepan, put washed and cut to piece Strawberries, Lemon Juice and Sugar. Cook it in medium heat until the strawberries are soft and the juice from the fruits extracted.
2. mash the strawberries and mix them all together. Bring it to a boil. Cook until the sauce become slightly thicker.
3. Once the sauce thick enough, strain the liquid in a strainer to remove the seed amd chunks.
Putting them all together:
1. Design the serving plate with the Strawberry sauce. Using a wide pastry brush. Dip the tip of the brush on the Strawberry sauce and draw sa straight line through the plate.
2. Place the bottom part of the puff Pastry on the serving plate. Then layer the Vanilla Crème Patisière on top piping 3 thick swirls, thick enough to hold the top layer of the Puff Pastry without running.
3. Put the sugar-cacao coated puff pastry on top of the swirls. Then design the top depending on your preference. You can also add another swirls on top to hold some fruit toppings like Blueberries and mint leaves in place or yozucan let the sugar coated design stand out.
On the side, scoop a serving of pistachio ice cream and place it on the side of the plate. Design it with more Berries. If there are still some free spot on the plate, you can decorate it with some drops of Strawberry sauce.
This is probably a big portion for some, so you can adjust the sizes of the Puff Pastry if needed or serve a smaller portion of Icecream depending on your preference.