{ French love and Classic Millefeuille }

Gooood evening, good evening, good evening.

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Welcome my lovely bloggers and bakers alike. Just over two months ago I had the lovely pleasure of having one of my dearest friends Katie, from Katie Mitchell Photography, live with me for 8 weeks. Not only did this lovely, one of kind, woman photograph my wedding, but we have also become lifelong friends, shared countless moments together laughing, crying, and driving down steep hills screaming. Anyways, enough about how awesome she is. The point is that she is currently living in Paris and has been inspiring me every day to try my hand at french pastries, tarts and cakes. Mostly because, like me, she loves her treats. All in all – it’s been a french filled couple of weeks.

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After Katie left my humble abode I went out and bought Will Torrent’s “Patisserie at home” recipe book, which can be purchased here. I cannot describe my love for this book – From the dazzling photo’s to the simple step-by-step explanations. I’ve already made three things from this book and although they may take a little longer than I usually spend on treats, they surely are delicious. Anyways, buy it – or don’t. I’m not a cop. Either way, I urge you to try out this Classic Millefueille recipe over the weekend. Luckily it is also pretty much the easiest recipe from this book.

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Millefueille’s have been winning the hearts of pastry lovers for centuries, including mine and the husbands. When I first saw the recipe I thought, “what the hell is a Millefeuille? and how can  get it in my mount right now?”. After a little bit of research it was clear that a Millefeuille was, in fact, any kind of small slice which included pastry and cream. Here in Australia we have an adaptation of something very similar called a vanilla slice, which can be purchased at most bakeries and cafe’s. So that’s what I did. I went to bakery and ate one like an animal. Not my proudest moment.

Here’s the recipe folks. Remember to savor the moment. Be French.

{ Classic Millefeuille }

Icing/Confectioners’ sugar, to dust
1 tsp vanilla essence
500 ml/2 Cups of Milk
1/2 Cup of raw cane sugar
4 Egg Yolks (the yellow)
6 Tbsp of cornflour
2 Tbsp of Butter

{ Directions }

1. Preheat overn to 190 degrees C. Prepare three baking sheets with two layers of baking paper for under the pastry and one sheet for on top. Dust the baking paper with icing sugar. This will stop the pastry from rising too much and will also help to caramelize it.
2. Lay one sheet of pastry onto each tray. Dust the top of the pastry with icing sugar as well. lay the last piece of baking paper over the top. Bake in over for 10-15 minutes, then take the baking paper off the top and bake for another 10 minutes. Pastry should come out crunchy and golden. If it still looks wet or not fully cooked, cook for another 5-10 minutes. Repeat this step for the remaining 3 pastry sheets.
3. To make the cream – Bring the milk to the boil in a saucepan over medium heat. Add in vanilla essence before it fully come to the boil. remember to continually stir the milk to avoid skin from forming or the milk from burning.
4. Meanwhile, in a mixing bowl, whisk (by hand) the sugar, egg yolk, and cornflour together until just combined. Now add half the milk into the bowl and mix together for a few seconds. Add the contents of the bowl back into the saucepan where the remaining milk awaits.
5. Over low heat continually mix the mixture until it thickens (3-5 minutes). Once desired thickness is reached remove from stove and add the butter. Mix until butter is melted. This makes the cream glossy, but if you prefer you can opt out from using the butter at all.
6. Once the cream is cool enough for you to touch, fill a piping bag with a circular nozzle. Gently lay the sheet of baked puff pastry onto a chopping board. Using a serrated knife, cut the pastry into rectangles or squares. You will need 3 “levels” for each millefeuille. Set the best 6 looking ones aside for the top layer and dust icing sugar liberally over them.
7. Pipe the bulbs on all the cut pastry rectangles, making sure the evenly pipe them on. Build up the millefeuille’s by laying one piped rectangle on top of another and placing one reserved piece of iced pastry on top. and WHALA!
8. EAT! NOMONNOMNOMNOM.

Enjoy and spread the love.

L&S

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