TOP 4 recipes with photos of Milfey's cooking at home. Culinary tips and secrets. Video recipes.
Millefeuille is a cake consisting of a thousand petals, i.e. layers, because the basis is made up of puff pastry cakes. From French, Mille is translated as a thousand, and feuille is a petal. Thin sheets are sandwiched with custard, so many of our compatriots consider the dessert to be an analogue of their favorite Napoleon cake. However, these two sweets should not be confused, because Milfey has his own distinctive features. His cooking recipe, of course, cannot be called simple, but even a novice housewife can figure it out if she masters some of the subtleties. This material presents TOP-4 interesting recipes for making Milfey at home, as well as culinary tips and secrets.
Cooking features
- A distinctive feature of Milfey from Napoleon - the layers of baked cakes are smeared not only with cream, but also laid with any fresh berries: strawberries, blackberries, raspberries, blueberries, etc. The frozen fruits are pre-thawed, and the juice is drained. Canned fruits are not suitable because they will quickly crush the dough.
- Another difference between the dessert is that for Millefey it is enough to use only 3-4 ready-made cakes, while for Napoleon they can go up to 16 pieces.
- Also, the French believe that the real Millefeuille is crispy. Therefore, the cake is served immediately after cooking, without waiting for the cakes to be soaked in cream and berry juice.
- Cream for Milfey, unlike Napoleon, is used not only custard, but also other types: cheese, curd, creamy, sour cream, chocolate.
- For a simplified version of the cake, it's easier to buy ready-made puff pastry from the store. But if you want to make a real Millefeuil, make the dough yourself. For it, use margarine, and preferably natural high-fat butter. Sift the flour first to saturate it with oxygen and get rid of small lumps.
- Part of the finished dough prepared at home can be frozen for future use. This will shorten the cooking time next time.
- Cut the puff pastry with a sharp knife, otherwise it will stick together on the cuts and will not rise during baking.
- Puff pastry contains a large amount of oil, so you do not need to grease the baking sheet for baking it and do not use baking paper. The cakes will not stick to the surface anyway.
- Crumble a part of the baked dough and use to sprinkle the finished dessert.
Millefeuil puff pastry with butter cream
Dessert Millefeuille with fat butter cream, garnished with fresh fruits. In the recipe, the dough is prepared independently, so the dessert turns out to be truly homemade. If there is no inspiration or time to make it, use ready-made puff pastry, which is perfectly acceptable. It will need a package of 500 g.
- Caloric content per 100 g - 515 kcal.
- Servings - 10
- Cooking time - 10 hours
Ingredients:
- Flour - 5, 5 tbsp.
- Eggs - 2-3 pcs.
- Butter 82, 5% - 600 g
- Fresh raspberries or any other fruit to taste
- Citric acid - 0.5 tsp
- Water - 1 tbsp.
- Powdered sugar - 4 tablespoons
- Cream 33% - 1 l
- Vanilla sugar - 1 pack
- Sour cream thickener - 1 pack
- Salt - a pinch
Making the Millefeuil Puff Butter Cakes:
- For the dough, pour sifted flour (400 g) into a bowl, make a depression in it, beat in eggs and pour in water with dissolved salt and citric acid. Knead an elastic dough that does not stick to your hands.
- Mix the remaining flour with soft butter and refrigerate for 30 minutes to "set".
- Roll out the dough on a table sprinkled with flour into a layer and put an oil lump on top. Fold the dough into an "envelope" so that the butter is inside and roll it into a thin layer. Fold again in the "envelope", wrap with cling film and put in the refrigerator. After 1-2 hours, roll it out again, fold it in an envelope and refrigerate. Do this procedure only 3-4 times.
- Roll out the "rested" dough in a thin layer (2 mm) and cut into portions, which are placed on a prepared baking sheet.
- Bake the cakes in a preheated oven to 180 ° C for 5 minutes until golden brown.
- For the cream, beat the cream well with a mixer, gradually adding the icing sugar and thickener to the Millefeuil cake.
- Assemble the dessert, greasing each crust with buttercream, on top of which place fresh raspberries and pour over them with more cream.
Millefeuille made from purchased puff pastry
Millefeuil made from commercial puff pastry is a surprisingly pleasant blend of flavors and textures. This dessert will be the perfect solution for the pleasure of those with a sweet tooth, for tea or coffee, when you need to quickly prepare something for a sweet table.
Ingredients:
- Puff pastry - 250 g
- Cream 10% - 300 ml
- Flour - 0.5 tbsp.
- Starch - 0.5 tbsp
- Eggs - 2 pcs.
- Sugar - 0.5 tbsp.
- Butter - 100 g
- Vanillin - 1 g
- Strawberry - 150 g
Preparing Milfey from purchased puff pastry:
- Roll out the defrosted layer of puff pastry very thinly in a rectangle 60x30 cm and cut into 18 pieces 10x6 cm in size.
- Place the dough sheets on a baking sheet, cover the top with a sheet of parchment and place the baking sheet on it. Send the cakes to bake in a preheated oven up to 220 ° C for 5 minutes. The finished cakes will be thin, crispy and golden brown.
- Cook the cream. To do this, boil the cream. In a separate container, stir the starch with flour, vanilla and sugar. Add eggs to the dry mixture and mix well so that there are no lumps.
- Slowly pour the hot cream into the egg mass, stirring occasionally. Put the cream on fire and cook, stirring occasionally, until thickened.
- Add softened butter to the chilled cream and beat everything with a mixer.
- Put the cakes and apply cream on them using a pastry bag, on which put washed and well-dried strawberries. If the berries are large, cut them in half.
- Squeeze more cream on top of the strawberry slices and add the next crust. Repeat the same procedure to make a cake with 3 layers. Garnish the top of the Millefei with the remaining cream with berries or sprinkle with powdered sugar.
Millefeuille cake with custard and blackberry
Millefeuille is a dessert that is unlimited by the flight of imagination. Therefore, you can not restrain yourself in experiments. Millefeuille with custard will remind you of Napoleon's taste, but adding fresh fruit will make it brighter both in appearance and taste.
Ingredients:
- Puff pastry - 550 g
- Milk - 600 ml
- Flour - 2 tablespoons
- Eggs - 4 pcs.
- Sugar - 200 g
- Butter - 200 g
- Blackberries - 150 g
- Vanilla sugar - 1 tsp
Making a Millefeuille cake with custard and blackberries:
- Defrost the puff pastry and roll it into a very thin layer, put it on a baking sheet and send to bake in a preheated oven to 200 ° C for 5 minutes until golden brown. There should be 4 cakes in total. Cool the finished leaves.
- For cream, beat eggs with sugar until fluffy and light. Pour flour sifted through a sieve and beat again. Pour boiled milk at room temperature to the food, stir and place on the stove.
- Cook the cream over low heat, stirring occasionally, until the first bubbles appear. In a slightly chilled, but still warm cream, put soft butter with vanilla sugar and beat with a mixer.
- Put a sheet of baked dough on a dish and use a spoon to spread the cream over the entire surface. Put washed and dried blackberries on it, on top of which apply another layer of cream and put the next cake. Continue to sandwich the cakes with cream while collecting Millefeuille cake.
Millefeuille with royal glaze
Crispy rich Millefeuil cake with crispy cakes. The dessert is made of puff pastry, soaked in the most delicate custard that melts in your mouth, with fruits and poured with glossy royal icing.
Ingredients:
- Ready-made puff pastry - 550 g
- Milk - 600 ml
- Egg yolks - 5 pcs.
- Sugar - 10 tablespoons
- Flour - 2 tablespoons
- Cornstarch - 1 tablespoon
- Vanilla extract - 1 tsp
- Heavy cream 30-35% - 100 ml
- Melted bitter chocolate - 100 g
- Egg whites - 2 pcs.
- Lemon juice - 2 tsp
- Powdered sugar - 350 g
- Any fresh berries - optional
Cooking Milfey with royal icing:
- For the custard, pour milk into a saucepan, add vanilla extract and bring to a boil. Grind the egg yolks with sugar, add flour with starch and beat with a mixer until smooth.
- Combine the milk with the egg mixture, stirring constantly to prevent the yolks from curdling. Put the mixture on medium heat, and, stirring occasionally, heat to a boil. Remove the pan from the heat, cover the surface of the cream with plastic wrap to prevent crusting and leave to cool to room temperature. Whip the cooled cream with a mixer until hard peaks and combine with the custard.
- Roll out the finished puff pastry into a rectangle with a thickness of thin cardboard and cut into 3 equal parts. Transfer them to a baking sheet, heat with a fork and cover with another sheet of parchment. Send such a structure to bake in a preheated oven up to 200 ° C for 2 minutes until golden brown. Cool the finished cakes.
- For the royal icing, beat the egg whites and lemon juice until soft peaks. Add the powdered sugar, stir and immediately pour in the chocolate melted in the steam bath. Beat everything with a mixer until smooth.
- Put the first crust on a serving dish, grease it generously with cream, put the washed and dried used berries on top, cover them with a layer of cream. Cover everything with a second cake on top and repeat the procedure with all the cream, cakes and berries.
- Cool the collected Millefeuil in the refrigerator for 1 hour and coat the surface with glaze, making arbitrary patterns.
