About Mille fuille
Mille feuille is both a type of dessert and a cake. Mille feuille has been made since the 16th century, but the name Mille feuille was first seen in an English cookbook written by a French chef Vincent la Chanelle in 1733. In the 18th century, Mille feuille was eaten with jam and marmalade, at that time pastry cream was not used in Mille feuille…
In 1749, the first recipe for Mille feuille was given in a cookbook by chef Menon in France. After Urbain Bubois’ recipe in 1876, Mille feuille began to be served with Bavarian cream. Mille feuille is a 3-layered dish. It is made, puff pastry is used to make it. For mille fruit filling, pastry cream, whip cream, butter cream etc. are used.
Mille Feuille is known as the French Napoleon pastry. Cocoa powder, itching sugar, coffee powder are used for its decoration.
What is Mille fuille:-
Mille fuille is a dessert made with many layers, which has 40-50 layers of pastry sheet in 3 sheets, puff pastry sheet is used for making it, some people use croissants sheets for making it, the pastry cream that is filled in it looks like single clouds. It is quite easy to make it.
Main Ingradients for making mille fuille
Flour :- Flour is one of the main ingredients of millet, with the help of which puff pastry sheet is prepared, some home bakers buy millet sheet and make millet.
Margin:- Margins are applied on the material sheet which gives many layers in the sheet.
Pastry cream :- Pastry cream is used to fill the mille feuille sheets.
Dry fruits:- Dry fruits are used for garnishing millet. Specially we use hazelnut for garnishing, hazelnut feels a bit premium.
Mille Fuille filling :-
The most special thing in Mille fruit is this filling, now people make different types of filling or the flavour of the filling is as per the demand, maximum I use pastry cream or almond cream.
Pastry Cream:- Pastry cream is considered the best filling, eggs, milk and sugar are used to make pastry cream.
Almond Cream:- Almond cream is also the best, it is a little more tasty than normal pastry cream.
Ingredients:- Salt, flour, butter, water ..
For filling:- pastry cream, whip cream, chocolate ganache..
Heat:- 200⁰c
Baking time:- 15-20 minutes.
Recipe:-
| Flour | 1 kg |
| Salt | 20 gm |
| Water | 450 ml |
| Butter | 400 gm |
Process of making:-
Step1:- First we take all ingredients in bowl..
Step2:- by using spiral mixer or with hand we knead dough until smooth and put into refrigerator..
Step3:- remove the dough from refrigerator and make a puff pastry sheet using butter..
Step4:- Cut the sheet same size of tray, put the dough on back of tray by using butter paper and cover the dough with silver foil, and keep a tray on sheet,bake at Preheated oven at 200⁰c after 15 minutes remove the tray which was on the sheet and again bake for 5 minutes.
Step5:- After baking cut according to your size..
Step6:- Filling with pastry cream or whip cream or ganache.
Note :- for garnishing use fruit, icing sugar, coco powder.
Keep the baked milled paper sheet wrapped and cut only as much as is necessary because if the sheet gets damaged once then it will be of no use and if there is a little wind, fungus will start. It can be kept in the freezer and used for 15 days.
How to store mille fuille:-
Keep the baked milled paper sheet wrapped and cut only as much as is necessary because if the sheet gets damaged once then it will be of no use and if there is a little wind, fungus will start. It can be kept in the freezer and used for 15 days.
What is mille-feuille made of ?
Mille feuille is made of three layer puff pastry sheet and its two layers are filled with pastry cream and if you want you can put pastry cream on the upper layer as well.
How to eat mille-feuille ?
If the mille filele is big in size then it is eaten by holding it in the hand, some people eat it with the help of a fork and knife..
Does mille-feuille contain egg?If the mille filele is big in size then it is eaten by holding it in the hand, some people eat it with the help of a fork and knife.
yes mille feuille contain egg, the cream inside mille feuille made of egg yolks .
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