Nancy Zinmans Mille Feuille Recipes

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NANCY ZINMAN'S MILLE-FEUILLE



Nancy Zinman's Mille-Feuille image

Provided by Bryan Miller

Categories     dessert

Time 1h25m

Number Of Ingredients 4

Puff pastry (see recipe)
1/2 quart pastry cream (see recipe)
1 quart heavy cream, stiffly whipped
Powdered sugar

Steps:

  • Preheat oven to 400 degrees.
  • On a lightly floured surface, roll out 1/3 of the puff pastry to measure approximately 12 inches by 18 inches. Gently lift the dough (it is easier if you drape it over a rolling pin when picking up) and lay it on a 12-by-18-inch baking sheet. Prick dough evenly with a fork. Bake for 10 to 15 minutes, or until pastry is puffed and golden brown. Repeat procedure twice to make a total of three pastry sheets.
  • When all the pastry sheets are cool, trim the edges with a serrated knife to form three equal rectangles. Reserve trimmings.
  • Fold pastry cream with the whipped cream. Spread a thick layer over the bottom sheet. Place second pastry sheet over the cream mixture. Apply second layer of cream.
  • Cover with top sheet of pastry. Dust the top with sifted powdered sugar. You may caramelize the sugar by heating a hot metal object such as a potato masher and pressing it over the sugar. Brush sides of the mille-feuilles with crumbled trimmings from the puff pastry sheets.

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