Mille-feuille has it all when it comes to taste and texture. It has this puff and buttery pastry that you will surely make your day! This dessert is even better when you freeze it for about an hour and perfect for any occasion.
- 1 box of puff pastry (2 layers of dough sheets)
- 1 cup of milk
- 1/2 cup of sugar
- 1/4 corn starch
- 4 eggs
- 1 tbsp vanilla
- 1/2 tsp salt
- 1 tbsp butter
- 2 cup of granulated sugar
- 1/4 cup of milk
- 2 tbsp of cocoa powder
- 1/2 a lime
- 4 tbsp of caramel
- 12 raspberries
- Preheat the oven to 350°. Start with the puff pastry (always use in-room temperature).
- Start by adding flour to your surface. Place your first dough sheet and use a wooden rolling pin to make it all nice and even for about 5-8 mins on each side.
- With a small fork, create holes in the dough (this step is significant because it will prevent the dough from rising).
- There should be 3 layers for each piece. Place the cut pieces in an oven tray, make sure to use parchment paper underneath. Use another oven tray on top to cover the dough ( this is very important, which helps with the dough texture and prevents it from rising).
- Insert in a 350° preheated oven for exactly 15 mins until it’s golden. After that, let it cool.
- In an Avacraft Everyday Pan add the milk, sugar, cornstarch and mix them together on medium heat.
- Add the 4 eggs, vanilla, salt, and butter. Mix well and lower the heat on low heat for about 10 mins.
- Mix everything well together on low heat until it becomes creamy & golden. Cool down for about 15-30 mins.
- Once it has cooled down, add the cream to a pastry bag.
- In a medium bowl add some of the granulated sugar. Add a bit of milk and cocoa powder then mix well. Add a half of a lime.
- Repeat these steps until you have the amount you desire; you should reach a very creamy, rich texture.
- Transfer it to a pastry bag or decorating tube fitted with a fine round tip.
- Drizzle the chocolate across the icing in evenly spaced parallel lines. Don’t worry if some of the chocolate drips over the edges or if your lines look sloppy. After trimming the edges, the appearance will be very refined.
- Drag the tip of a thin, sharp knife through the lines of chocolate, spacing them evenly from one side of the pastry to the other; go first in one direction and then in the opposite direction to make a chevron pattern. This creates the most classic mille-feuille decorative pattern.
Bon appetit! If you have any suggestions for us at Avacraft cookware, please write to us at email@example.com!