Mille Feuille Recipes

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

MARVELOUS MILLE-FEUILLE

Steps:

• Line a baking sheet with parchment or a baking mat.
• Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge.
• Preheat the oven to 425 degrees F.
• Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes.
• In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients.
• To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.

FRENCH VANILLA SLICES (MILLE-FEUILLES)

Steps:

• In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.
• Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork.
• Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet.
• When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.

PB AND J MILLE FEUILLE

Steps:

• Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
• Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely.
• Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
• Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
• Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

MILLE FEUILLE: FRENCH NAPOLEON PASTRY

Steps:

• Puff Pastry
• In a large mixing bowl, add sugar and cornstarch. Whisk so that the two ingredients are well combined.
• Add egg yolks and whisk until you get a fluffy mixture.
• Heat milk in a saucepan and set it aside.
• Add about 2 tablespoons of hot milk and continue to whisk. Slowly pour the remaining hot milk and continue to whisk.
• Add vanilla extracts and whisk some more.
• Strain the mixture into a saucepan and place it on medium heat. Continue to whisk until the mixture starts to simmer and gets thick.
• Remove the pan off the heat and add butter. Mix so that the butter melts and is well incorporated. Let the mixture cool down a bit.
• Transfer it to a bowl, wrap with plastic wrap and place it in the refrigerator until it is chilled.
• Thaw the puff pastry, unfold the sheet, and place it on a floured surface.
• Use a sharp knife. Cut the pastry sheet into 2 by 4-inch rectangles.
• Place the rectangles on a parchment-lined baking tray at least 2 inches apart from each other. Place another parchment sheet on top of the rectangles and place the baking tray in a preheated oven at 400 °F for about 10 minutes.
• Once done, take the baking tray out of the oven and transfer the rectangles onto a cooling rack.
• Icing
• Prepare the icing by whisking the 1 ½ cups of confectioner's sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract in a bowl until it has a thin consistency.
• Pour half of this mixture into a separate bowl and add cocoa powder. Add a dash of milk is necessary and whisk until everything is well incorporated and you get a smooth consistency.
• Transfer the white and chocolate icing into separate piping bags with round or star tips.
• Add heavy cream and 1 ½ tbsp powdered sugar in a bowl and whisk until soft peaks are formed, and you get whipped cream. Pipe it into a plastic piping bag.
• Take the cream out of the refrigerator and whisk it until it is smooth. Pipe it into a piping bag as well.
• Assemble
• Assemble the dessert by placing four puff pastry rectangles in front of you on a cooling rack. Create patterns of the rectangle using white and chocolate icing. You can create a marble effect or a zig-zag pattern using a toothpick. Feel free to use your imagination.
• Pipe the pastry cream between the six layers of puff pastry. You can adjust the number according to your liking. Place another piece of puff pastry on top of it and pipe dollops of whipped cream on it. Place the decorated puff pastry rectangle on top. Repeat this process until you get four pastries.
• You can garnish it with mini chocolate chips and enjoy!

MILLE-FEUILLE NABE

Steps:

• Lay a large cabbage leaf on a work surface, curve-side up, and cover with pork belly slices. If the slices are long, 2 slices should be enough. Don't worry about covering every bit of the cabbage (see Cook's Note).
• Lay another large cabbage leaf on top of the pork, curve-side up, and cover with pork belly slices. Repeat the process 4 more times to form 1 stack of 6 cabbage leaves layered with pork.
• Make more stacks of 6 leaves layered with pork until you've used up all the pork. If you run out of larger leaves, piece together smaller leaves of cabbage as needed and stack with the remaining pork. Reserve any remaining smaller pieces of cabbage in case they are needed to pack the center of the pot.
• Carefully cut each stack crosswise into 3 equal sections, gently holding the layers together as you cut.
• Working one section at a time, place the section cut-side up and bottom-side out against the side of a 10-inch-wide, 6-quart Dutch oven or other heavy-bottomed pot. Place another section right next to the first in the same manner. Repeat, packing the sections tightly (see Cook's Note), until the circle is complete.
• Continue arranging the sections in the pot, packing them tightly, until full. Place the reserved smaller cabbage leaves in any empty spaces in the center, trimming them as needed.
• Whisk the dashi, soy sauce and salt in a large bowl until the salt dissolves and pour into the pot. Cover and bring to a simmer over medium-high heat. Cook until the pork belly is cooked through and the cabbage is just tender, skimming off any foam and impurities, 6 to 10 minutes. Gently stir in the sake if using.
• Pour 1/4 cup of ponzu sauce into 4 or 6 small bowls (depending on the number of diners) and top each one with the scallions. Serve the nabe in shallow bowls and sprinkle with shichimi togarashi if using. Alternatively, set the pot on the table and allow everyone to help themselves.
• Combine the kombu with 6 cups cold water in a medium saucepan and let steep for about 30 minutes. (Skip this step if you are short on time though it lend a deeper flavor.) Heat over medium heat until the water comes to a near boil, about 10 minutes. Discard the kombu.
• Sprinkle the katsuobushi evenly over the water and bring to a boil over high heat. Immediately remove from the heat and let steep without stirring for about 10 minutes.
• Pour the dashi through a fine-mesh strainer into a large bowl. Do not press down on the katsuobushi which can make the dashi cloudy and/or bitter.
• Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days.