I am hosting the Battle Food of this month, thrilled. Please check the French version of this post, if you want to know more about it. As a result I had to choose the theme of this month which is Mille-Feuille. However I had too many recipes ideas. So much that I had just no idea which one to choose and that I have decided to make a classic one. I have made a long time ago a delicious raspberry mille-feuille and today is the time for me to make a more traditional one.
When I begin, I was like. Yeah this will be easy ! Finger in the noise. But … alright I bought the puff pastry … Next time promise I will try home made … And then coffee extract … arg … couldn’t find it in Switzerland at the Coop … So I needed to make some … At the end I spend way much time that I was expecting … But I hope you will enjoy it !
New logo :
I don’t know if I noticed but a French girl cuisine got a new logo. Few months that I am asking desperatly one of my colleagues to help me on this one. What do you think ? It’s changing a lot and at the beginning I was quite puzzled. But I think Hugo understood everything I had in mind even if I wasn’t quite sure myself :). So I am very happy with it !
- 2 puff pastries
- 0.5 liter of milk
- 1 vanilla bean
- 2 eggs + 1 egg yolk
- 80 gr. of sugar
- 30 gr. of flour
- 100 gr. of diced butter
- 10 gr. of soluble coffee
- 1 dl. of water
- 80 gr. of sugar
- 100 – 120 gr. of powdered sugar
- 1 egg white
- Preheat oven to 180°C.
- Cut both pastry in two parts. Riddle with holes and bake 3 pieces in between two baking tray for 18 to 20 minutes so they do not raise. Reserve. You can keep the last pastry to make some mini-tartelettes for your aperitif !
- Pour milk in a saucepan. Seed vanilla. Add vanilla to the milk. Heat.
- In the meantime, mix the 2 eggs and the egg yolk (reserve the white). Add flour.
- When milk is warm, pour half of it together with the egg mixture. Stir, add the second half and mix again.
- Heat again on low/medium stirring regularly until the cream thickens. Remove from the heat and add diced butter. Mix to melt butter and leave to cool.
- Bring 1 dl. of water to a boil. Mix together with coffee and reserve.
- Heat sugar with 3 teaspoons of water until it caramelises. Add warm coffee and stir constantly on low heat until you get an homogeneous mix. Refrigerate.
- Cut up the pastry again so they have all the exact same size.
- Cover the first one with pastry cream, add the second one on top and cover again with pastry cream. Add the last pastry.
- Mix around 100 to 120 gr. of powdered sugar together with the egg white until you get the texture you are looking for. Ice the mille-feuille. Draw parallel lines with coffee extract. Use a pastry bag or a freezer bag with a little hole. Using the tip of a knife draw perpendicular lines so it looks like a Mille-feuille.
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