TRADITIONAL FRENCH RECIPE: This mille feuille, which is also referred to as a Napoleon, and is the easiest, fancy pastry you will ever see.
The technique for creating your pastry is very simple, especially if you use frozen dough, which any sensible person should do.
The best way to eat it is actually making it well ahead, and keep them in the fridge, so that the pastry softens a bit, as it absorbs moisture from the filling. This is standard procedure, and they are much easier to eat that way.
If you make it and plan to eat it at home, use regular soft custard cream, but if you are planning to transport it somewhere else, make a very thick cream, so that the layers will not slide off.
Skill Level:  |
Time: 1 Hour |
Price:  |
Makes: 6-8 Napoleon |
Ingredients:
| Conversions |
Directions:
01 - Start pricking the pastry with a fork to prevent it to grow while baking.
02 - Dust the pricked surface with regular granulated white Sugar.
03 - Cover the pastry with baking paper and plase a second oven tray to prevent it from growing.
( place something heavy on the try to make sure the pastry is well pressed down )
04 - Bake at 200C / 400F for 15 minutes.
05 - Remove from oven, turn and bake again for 15 minutes.
06 - Remove the cooking paper and cook uncovered untill perfecttion.
07 - Place the pastry on a rack and allow to cool completelly.
08 - Cut the pastry into small pieces.
Custard Cream:
( full recipe here )
09 - Remove all Seeds from Vanilla Pod and set aside.
10 - Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
11 - Turn off the heat and let the Milk cool and absorb the aroma.
12 - Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
13 - Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
14 - Remove the Lemon Zest from the Milk.
15 - And now you can combine the Egg Yolk Mix to the Milk.
16 - Cook everything on a very low heat until the Custard thickens. Keep stirring the cream for 5-10 minutes or till you've reached the proper consistency.
17 - Place the Custard in a bowl and cover it with cling film. After it has cooled, leave it in the fridge 1 extra hour.
18 - Gently cut the Pastry. Do not press on it, let the knife cutting it.
19 - Cover with Custard Cream, top with another pastry layer and again Custard and Pastry.
20 - Dust some sugar powdered on top. Serve.
Notes:
- Add one or two extra spoons of Cornstarch to make the Custard hard enough to transport the pastry.
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