First of all, let me introduce myself. I'm Marie. I was raised to put my heart and soul into preparing food. I love using the freshest ingredients to cook beautiful Traditional Home made Cuisine.
My cooking style is guided by a passion for simplicity and an understanding of principles and ingredients. As an illustration my first post will be LE Mille-Feuilles (vanilla slice) ; so french, so yummy and yet so simple!
MILLE-FEUILLES (vanilla slice)
Ingredients (serves 10 to 12)
- 3 sheets of store bought puff pastry
- 1 batch of pastry cream (next post)
--- For the Royal Icing and Decoration ---
- 1 egg white, room temperature
- 2 teaspoons lemon juice
- 350gr icing sugar (approx.)
- 80gr couverture (dark chocolate), melted
Preparation:
Make the pastry cream ahead of time.
Preheat your oven to 200° C.
Transfer puff pastry to baking trays (1 sheet per tray) lined with baking paper and pierce the dough all over with a fork. Cover the dough with another sheet of baking paper and place a baking tray on top to weigh down the dough as it bakes. Bake for 25 minutes, or until the dough is golden brown.
· Assemble and Decorate the Mille-Feuilles
Start by distributing half of the pastry cream over one layer of baked puff pastry. Top with another layer of dough, pressing gently to adhere it to the pastry cream below. Spread the remaining pastry cream over the second layer of pastry. Top with the third layer of pastry and again press down gently. Brush top layer with a slightly warmed up jam.
Melt the chocolate and have it ready in a pastry bag fitted with a fine round tip (or use a small plastic bag which has a corner pierced to make a tiny opening).
Make the royal icing by mixing egg white, icing sugar and lemon juice together. Add more icing sugar if necessary.
Immediately pour the royal icing over the top and spread it evenly. Don't worry if some of the icing drips over the edges.
Next, working quickly, drizzle the chocolate across the surface of the icing in evenly-spaced, parallel lines. Again, don't worry if some of the chocolate drips over the edges, and don't worry if your lines look sloppy. With the tip of a thin, sharp knife, make evenly-spaced perpendicular "cuts" through the lines of chocolate, from one side of the pastry to the other. Start by making one cut in one direction, and the next cut in the opposite direction. Continue alternating directions. Once done put it to set into the fridge.
Later, with a long, sharp knife, cut off the edges of the pastry all around to make a neat, evenly proportioned rectangle. Carefully transfer the trimmed mille-feuilles to a serving dish and enjoy.
Bon Appetit!
Marie
Individual serve
I sell 10 serves Mille-Feuilles for $50.00 each. For Orders please Personal Message me on Facebook Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com
