Mille-feuille

Summary

Ingredients

For the dough:

• 500g flour
• 15 g salt
• 200 g butter flakes, soft, room temperature
• 200 ml water
• 200 g butter, cold from the fride. OR:
• 500 g puff pastry - finished product (Mille-feuille)
• Flour for the work surface

For the cream: (vanilla cream)

• 700 ml milk
• 300 ml whipped cream
• 160 g suar
• 6 egg yolks
• 2 egg (s)
• 80 g cornstarch
• 1 vanilla pod (s), the pulp it

Also: (for the chocolate cream)

• 160 g chocolate (70% cocoa), chopped into small pieces
• some powdered sugar
• some cocoa powder

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Instructions

1. The preparation of the mille-feuille puff pastry is not difficult, just very time-consuming and energy-consuming. Knead the flour, salt, water and soft butter with the dough hook of a hand mixer until a smooth, elastic dough is formed.
2. Shape a ball and cut into the dough in a cross shape with a knife. Cover with a towel and let rest in the refrigerator for half an hour.
3. Pull the 4 corners of the dough (where the cross was cut) outwards so that the “belly” of the dough is exposed. In this belly, i.e. the center of the dough, the cold butter is placed in a whole piece - once. Bring the 4 corners back to the center of the dough so that the butter is covered. Use a rolling pin to roll out the dough once and fold it 3 times.
4. Let rest in the refrigerator for another half an hour. Repeat this process 4 times. Now dust the dough with a little flour and roll it out with a rolling pin (the rolled out dough should be about 5 mm thick).
5. Place the dough on a baking tray, prick the surface with a fork and bake at 170 ° C for 30 minutes. After this time, turn the dough, press down the entire dough (so that the air escapes) and bake for another 30 minutes. The mille-feuille puff pastry should be crispy (and crumbly) (possibly extend the baking time a little).
6. For the cream, heat the milk, the cream and the vanilla pulp in a saucepan. Mix the sugar with the cornstarch and the eggs in a separate container. Before the milk mixture boils, stir 1/3 of the milk mixture with the egg mixture. Pour this straight back into the remaining (2/3) milk and bring to the boil, stirring constantly.
7. As soon as the cream thickens and starts to boil, remove from heat. For the chocolate cream, add the chopped chocolate and stir until it melts. Put the cream in a clean bowl, cover with foil and chill. For the vanilla cream, leave out the chocolate.
8. Now divide the puff pastry into three equal pieces and layer the puff pastry and cream alternately. Finish with the cream. Sprinkle with some powdered sugar and cocoa.

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