A step-by-step recipe with a photo of the preparation of a classic French dessert - Millefeuille with strawberries. Features, secrets of preparation and decoration of the cake. Video recipe.
Translated from French, Millefeuille means "thousand petals", tk. made from very thinly rolled puff pastry. It is a puff pastry dessert with fat cream and fresh fruit decoration. In taste and cooking technology, it resembles our classic Napoleon, only with the addition of fruit. Dessert is made in the form of portioned cakes measuring 10 * 20 cm, less often a large cake.
You can make homemade dough for Milfey yourself, or how to use purchased ready-made puff pastry in this recipe, this is quite acceptable. If you decide to make the dough yourself, do not replace the butter with margarine, as it is the butter that will make the dough truly homemade! In this case, it is better to buy a ready-made semi-finished product.
Milfey's cream is made very different. In this version, the classic one is used - custard. The delicacies are filled with berries or fruit slices that are sold in a given season. The recipe today uses strawberries, which refreshes the taste of the cake, adds additional aroma and pleasant sourness. In a word, the French dessert Millefeuille is an unlimited flight of imagination and the absence of specific rules, so do not hold back in experiments!
See also how to make a simple dessert with strawberries, custard, and walnuts.
- Caloric content per 100 g - 497 kcal.
- Servings - 6
- Cooking time - 45 minutes, plus time for the cream to cool
Ingredients:
- Puff ready frozen dough - 400 g
- Sugar - 150 g
- Milk - 800 ml Eggs - 4 pcs.
- Strawberries - 100-200 g
- Vanillin - a pinch
- Flour - 2 tablespoons
- Butter - 50 g
Step by step cooking Millefei with strawberries, recipe with photo:
1. First of all, prepare the cream so that it has time to cool. To do this, place the eggs in a saucepan.
2. Pour sugar over the eggs.
3. Beat eggs and sugar with a mixer until fluffy and smooth.
4. Pour flour into the egg mass and mix with a mixer until smooth. The splendor of the mixture will settle down a little and become denser.
5. Pour room temperature milk into the egg mass.
6. Place the pot on the stove and cook the custard, stirring all the time to avoid lumps. When the first bubble appears on the surface of the cream, remove the pan from the stove, but continue stirring the cream for another 7-10 minutes so that there are no lumps.
7. Then add the vanilla butter to the cream and stir until dissolved. Leave the cream to cool to room temperature, then transfer it to the refrigerator to cool completely.
8. Remove the frozen dough from the freezer and thaw at room temperature. Do not use a microwave oven for defrosting. It is preferable to defrost the dough altogether on the bottom shelf of the refrigerator. Put it in the refrigerator in the evening, and by morning, it will slowly melt.
Roll out the dough into a thin layer. And the thinner, the better. Usually its thickness is a couple of millimeters. Cut it into 10 * 20 cm pieces. Cut it only with a very sharp knife so as not to break the structure at the edges.
9. Place the rolled dough on a baking sheet. If the baking sheet is of high quality, you do not need to grease it with anything. there is enough fat in the dough. If in doubt, place baking paper on a baking sheet or brush with butter or vegetable oil.
10. Send the dough to bake in a preheated oven to 180 degrees for 10 minutes. It bakes very quickly, so keep an eye on it. As soon as the dough has a golden hue and rises 3 times, remove the baking sheet. Remove the cakes from the baking sheet and leave to cool.
11. To form Milfey, place the first cold cake on a plate.
12. Apply the custard thickly to the cake, about 1 cm away from the edges.
13. Select the strawberries that are firm, firm, but ripe. Wash it under running cold water and dry well with a paper towel. You can even leave the berries in the fresh air so that they are completely weathered. Then cut off the stalk and cut them into 2-4 parts, and leave the small ones intact. Place the strawberries on top of the cream. Choose the number of berries at your discretion.
Instead of strawberries, you can use raspberries, currants, blackberries, blueberries.
14. Apply more cream to the strawberries.
15. Place the next cake on top.
16. Do the same so that Millefeuille with Strawberry consists of only three cakes. The cake is usually served to the table immediately after cooking, until the cakes are crispy, the cream has not been absorbed into the dough, and the berries are not allowed to juice.
See also a video recipe on how to whip up Millefeuille.
