This 200 yr previous “fashionable” mille feuille recipe appears to be like nothing like a mille feuille that you’d purchase at a French patisserie right this moment. Step again in time and see how this spectacular dessert was made by Careme, French chef to the Kings.
A cake of mille feuilles (a thousand leaves) meringues. The primary half representing the previous, and the second half the trendy trend. (illustration by Careme)
Careme, one in all 15 kids, was deserted by his household on the very younger age of simply 10. His father apparently wished him nicely and instructed him {that a} baby with wit, like he had, would have a greater probability of success on his personal. It’s exhausting to envisage how leaving a toddler on the streets of Paris may result in a greater future. However on this case it appears to have labored out. Careme was taken in by a chef and labored within the kitchen in return for meals and board. Later he turned an apprentice pastry chef and by the point he was 19 he was well-known for his elaborate creations. He spent his spare time within the library finding out structure books. The ornate buildings turned inspiration for this work.
Caremes mille feuille recipe
A contemporary (2024) mille feuille recipe
Pastry Cream
4 egg yolks
3 tablespoons corn-flour
1/2 cup sugar
1 1/2 cups or 375mL (12.68 fluid ounces) milk
1 tablespoon butter
vanilla
1 cup or 250mL (8.45 fluid ounces) of cream
Pastry
3 squares of prepared made puff pastry
Icing
1 cup icing sugar
Water (solely add a tiny bit at a time, lower than you’d assume, stir till you get a thick however spreadable consistency)
Chocolate Icing
Cocoa Powder (put a few of the above icing right into a separate bowl and blend in a bit of cocoa powder)
In a pan, not but over the warmth, whisk collectively the egg yolks, corn-flour, sugar and a bit of of the milk. Preserve stirring till there aren’t any lumps then whisk in the remainder of the milk. Place over the warmth and stir repeatedly till it begins to thicken. Preserve stirring over the warmth for a minute extra to eliminate any floury style. Take away from the warmth and add the butter and vanilla, stir till the butter is melted. Now stir within the cream and depart to chill within the fridge.
Prick the puff pastry throughout with a fork. Place on a tray lined with baking paper. Place one other piece of baking paper on high and an empty oven tray on high of that to weight it down. Bake till golden, dry and crisp. Repeat with the opposite two sheets of puff pastry and depart to chill.
Reduce the puff paste into rectangles, use a ruler to get all of them precisely the identical measurement. It doesn’t actually matter what measurement, so long as they’re the identical. Mine have been about 10cm (3.94 inches) x 7cm (2.76 inches). You want 3 for every mille feuille. Take the highest ones and ice them one by one. Unfold white icing over the piece then pipe stripes of chocolate and drag a knife by way of to make the sample.
Take the pastry cream out of the fridge and whip with an electrical mixer till it’s a little lighter and thick sufficient to pipe. Put right into a piping bag and pipe dollops onto the underside rectangle of puff pastry, add a second rectangle and pipe extra dollops, then add a rectangle with icing on high.
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All recipe portions within the e book are in grams, ounces and cups.
