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Recipe: Mille-feuille (Cream Napoleon)
On November 26, 2013 by Rob
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About me
After my Business studies, I've started working in IT in
Franc e in 2011, where I discovered my passion for pastry.
I rec ently obtained a French diploma of pâtissier (CAP),
now who knows what's next!

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in
any bakery in France.

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This blog is to keep track of my progress from complete
beginner to World Champion (I'm not there yet uh).

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What is the mille-feuille and how is it decorated?
The mille-feuille is made of three layers of puff pastry and two layers of pastry cream.
The top layer is usually coated with a sprinkle of powdered sugar or glazed with fondant.

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open in browser PRO version Are you a developer? Try out the HTML to PDF API Recipe: Paris-Brest with mousseline cream Recipe: Chocolate mirror glaze Recipe: Diplomat cream pdfcrowd.…).e. spatula. Working with fondant needs some practice as it dries quickly and requires speed to complete the decoration so have everything ready on your work area before glazing the cake (i. melted chocolate inside the parchment paper piping cone.Popular Posts Recipe: Pistachio paste Recipe: Pistachio macarons (with Italian meringue) Recipe: Mille-feuille (Cream Napoleon) If glazed. the classical decoration is made with white fondant and melted chocolate strips combed in alternate directions.com .

here is the answer: Fold Layers with a simple folding Total layers 1 1+1+1 3 2 3+3+3 9 open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd.com . In case you ever wondered how many actual layers there are in a mille-feuille. For this dessert. and each fold increases the number of layers exponentially. puff pastry is folded 6 times.Recipe: Saint-Honoré Recipe: Tarte Tropézienne Recipe: Praline paste Recipe: Bavarian cream Mathematical demonstration that the mille-feuille does not contain a thousand layers (but almost!) The French name “mille-feuille” (“a thousand leaves“) refers to the number of layers in the dough.

Recent Posts A birthday rainbow cake Recipe: Chocolate lava cake with salted caramel core Recipe: Cantuccini/”Biscotti” Recipe: Cherry clafoutis.com .3 9+9+9 27 4 27+27+27 81 5 81+81+81 243 6 243+243+243 729 So now we have the proof that pastry chefs cheat! Joking of course: there are not 1.000 layers… but almost: if properly prepared. a puff pastry with 729 layers that rise independently while baking results in an excellent. flaky and crispy product. with a crumble twist Recipe: Tiramisu-shi Categories Categories Select Category Tags What is the story of the mille-feuille? open in browser PRO version Are you a developer? Try out the HTML to PDF API Almonds American Basic recipes Best in town Biscuits Breakfast Butter Cake Cake filling CAP pdfcrowd.

com . and some others mention the Italian city of Naples as birthplace of this dessert. the mille-feuille is also known as Napoleon in many countries.186 likes 200g Puff pastry Powdered sugar (as needed) Pastry cream Like Page Share Be the first of your friends to like this 600ml Milk 1/2 pinch Salt 1/2 3 60g 150g 100 Vanilla bean Eggs Cornstarch Granulated sugar Glucose (or 130g more of granulated sugar) open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. Chocolate Christmas Christophe Michalak Cinnamon Competition Cookies Cream Easy Eggs Egg whites Egg yolks Epiphany Exam Filling France French Fresh fruits Galette des rois Milk Paris Pastry academy Pastry cream Pastry fundamentals Ganache Macarons Puff pastry Pâte à choux Shortbread tart dough Straw berries Tarts Tips Pierre Hermé Mille-feuille (Napoleon) Print recipe Traditional Vanilla Yeast Ingredients Road to Pastry Cake layers 1.The origin of the mille-feuille is unknown: some sources refer to François Pierre De La Varenne‘s 1651 invention. a name that became widespread in the 1800’s with the Napoleonic wars. later improved by the legendary Marie-Antoine Carême.The “Neapolitan” adjective was later mangled into “Napoleon“. For this reason.

com .Glaze 300g 50g Fondant Dark chocolate (chopped) Directions 1 Roll out the puff pastry to a rectangle about the size of your pan and prick it with a fork Archives Archives Select Month open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd.

open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. but it should not be too heavy. You can use the oven grill as well.2 Bake for 15 minutes at 200°C. Remove the second pan and the parchment paper and then sprinkle the puff pastry with powdered sugar. The second pan should prevent the puff pastry from rising too much. Bake again for 30 minutes. 4 Remove from the oven and set the oven temperature to 260°C with the grill mode on. then remove from the oven and cover with parchment paper 3 Place a pan of the same size on the puff pastry covered with parchment paper.com .

you can prepare the pastry cream: start by heating the milk with half of the sugar and the vanilla bean in a saucepan open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. 6 While the puff pastry is in the oven. cut the puff pastry rectangle in 3 equal bands (the smaller side of the rectangle should become the long side of the bands). As soon as you take the pan out of the oven.com .5 Bake for 5 more minutes (keep an eye on the puff pastry as it might burn very easily).

com . sugar and corn starch 8 When the milk is boiling. whisk together the eggs.7 In a bowl. pour it in three times over the egg mixture and mix every time to prevent the yolks from curdling open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd.

open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. Pour the cream on a pan covered with plastic wrap.com .9 Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously 10 Allow the pastry cream to boil for 2 minutes then remove from the heat. cover with more plastic wrap and chill.

11 When the cream is chilled and the puff pastry bands have cooled down.com . whip quickly the pastry cream and fill a piping bag fitted with a big plain tip 12 Pipe stripes of pastry cream all along the first band of puff pastry (flat side on the bottom) open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd.

com . In the meantime melt the chocolate and have it ready in a parchment paper piping cone. open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd.13 Place the second band of puff pastry on top and then pipe again stripes of cream on it 14 Finally add the third and last band of puff pastry (flat side on top) and chill the millefeuille.

but do not overheat it (the ideal temperature is 35-37°C). 16 Pour the fondant on the top of the millefeuille open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd.15 Now heat the fondant with half a spoon of water on a bain marie.com . The fondant should be quite runny.

(almost) nobody will notice! open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. Be careful as the fondant dries quickly (it also means that passing the spatula multiple times on the same spot might leave marks) 18 Cut the tip of the piping cone and quickly draw multiple chocolate lines on the fondant before it dries completely.com . but even if the lines are not perfectly straight. You can aim for perfection.17 Quickly spread it with a long spatula all along the top layer of the puff pastry. don't worry too much.

make some more marks moving the knife in the opposite direction open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. make some evenly-spaced perpendicular lines 20 Halfway between the marks created in the previous step.19 With the back of the tip of a knife.com .

21 Chill the millefeuille for at least a couple of hours (or freeze it for 20-30 minutes). then refine its edges by cutting a few millimetres per side with a serrated knife to make them straight. open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. since the dough doesn't need a significant rise. 22 Finally cut the millefeuille (only if it is cold and firm) in equal portions with a serrated knife Note The mille-feuille can be made also with scraps of puff pastry.com .

French. Pastry cream. Puff pastry. Egg yolk s.us Twitter facebook 13 Responses to “Recipe: Mille-feuille (Cream Napoleon)” Ilya on February 6. Category :Laminated doughs Tags : Crispy.icio. Napoleon.You Might Also53 Be Interested In:  Share Recipe: Baked crème brûlée (Cambridge burnt cream) Like 63  Tweet  Pin Fraisier – Creamy strawberry cake  Share  Share Recipe: Galette des rois with almonds and Grand Marnier  Share  Share Recipe: Diplomat cream Share 1. Mille-feuille.com .186 people like this. Vanilla Google +1 stumbleupon digg del. 2014 4:08 am open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. Flak y. Milk . Sign Up to see w hat your friends like. Traditional cak es. Traditional.

As for the Glocose . it’s true: this recipe is different from the traditional one with egg yolks posted in the main pastry cream article.because all the recipes i have watched was with egg yolk only . finally it gives long life to the thing it is made from .com . this is my opinion it might be wrong . The truth is that there is no standard pastry cream open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. i hope some one will tell us Reply Ilya on February 11.second it gives thikness to the material .most of . 2014 9:16 am yes u are right . 2014 11:49 pm thanks for you explanation about glucose. you rock! Reply Ilya on February 9. if not all of pastry makers use Glocose instead of sugar because first it is cheeper .Ilya on February 6. 2014 12:31 pm Hi Ilya. 2014 10:54 pm this is strange recipe. 2014 4:08 am God! I’ve finally found it! Thanks dude. Why? Reply magda on February 10. for the egg yolks instead of whole egg . Reply Rob on February 12. for fondant? Why we use whole egg instead of yolk? You recipe of pastry cream http://www.com/blog/pastry-cream-cremepatissiere is very different. it’s very interesting and new for me.roadtopastry.but there is no harm to try this way (whole egg) and let us see. so we need an expert to tell us the right reason. why we need clucose.

Reply Ilya on February 11. so the cream is less heavy. could you give us best recipe for the fondant? Reply Lizzie on April 4. now it is very clear for me. improve the texture and prevent dehydration in finished products (so yes.com . it is usually used to avoid crystallisation. probably also a bit less creamy since it contains less fats. 2014 5:23 pm looks so delicious Reply open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. 2014 11:56 pm hello again. less fat (egg whites are practically fat-free). Magda. 2014 8:53 am Thanks Rob. Reply Ilya on February 13. I think that glucose here is used mainly to maintain a creamy texture since the recipe contains less fats than usual. but I think the recipe above is wellbalanced. longer shelf life). Regarding the glucose. and any pastry cream recipe should be adjusted to the use you want to make of it. It is indeed possible to make a pastry cream with whole eggs: the egg white proteins coagulate “more” than egg yolks. This means that less egg yolks are needed in the mixture. and also cheaper (less eggs needed in total).(although the traditional one is only with egg yolks). Ok.

will give feedback…And possibly sum pics…. thanks for the comment! did you use your own puff pastry or a ready-made open in browser PRO version Are you a developer? Try out the HTML to PDF API pdfcrowd. 2015 11:35 pm Hi Lexie. it would have baked another 20-25 minutes. perhaps to 15-20 minutes total Reply Rob on January 5. 2014 12:57 pm Hi…. way too long.Lizzie on April 4. 2014 5:24 pm gotta learn baking i’m so obsessed with cooking games :)) Reply Carolcazz on August 13. let me know how it goes! And post pics on my Facebook page! Reply Lexie on January 5. I would definitely suggest reducing the baking time. 2014 11:45 pm Yeees. Gonna try this recipe immediately! Looks so yum! I made my first “Napoleon” the other day and it was superb!! Everyone loved it but I’m now trying out the “Mille-feull” recipe on your site. the puffed pastry burned. 2015 8:38 pm The only problem I found with this is that during the second baking process. It had baked for only 25 minutes total.com . but according to the recipe. If it isn’t too much of a mess! Reply Rob on August 18.

please. or simply your oven is much better than mine Reply Leave a Reply Name * Email * Website Oh yes. Maybe the dough was too thin so it baked faster. also add me to your mailing list so I know whenever there is a new post! open in browser PRO version Are you a developer? Try out the HTML to PDF API Post Comment pdfcrowd.one? It seems a bit strange. right?).com . since my puff pastry after 20 minutes was still pale (you didn’t increase the temperature for the second baking process.

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