Mille Feuille

Delicious Mille Feuille

Mille Feuille is a French dessert that is famous all over the world. Literally meaning "a thousand sheets," Mille Feuille refers to the many layers of puff pastry in this cake. The puff pastry used is made of butter which is rich and delicious, giving it a distinctive and delicious taste. Vanilla cream filling between the puff pastry layers gives it a sweet and creamy taste.

This cake is usually served in a square or rectangular shape, with powdered sugar sprinkled on top. Mille Feuille can be found in French restaurants and bakeries and cafes around the world. This dessert is perfect for special occasions and celebrations as it gives off an elegant and delicious feel. If you are looking for a different dessert from the usual, Mille Feuille is the right choice.

Ingredient Cake Bar :

High Protein Wheat Flour
Arla Unsalted Butter
Frutaneira Glace Apricot
¼ Salt
Cold Water
Gold Cup Croissant-Sheet
½ Low Protein Wheat Flour
Bakewell Baking Paper
Oldenburger Full Cream Milk 3.5%
Oldenburger UHT Whipping Cream 35%
Sugar
Egg Yolk
Corn Starch
Jansen Flavour-Vanilla Extra Fine H

How to Make Puff Pastries :

First, put 500 grams of high protein flour into the pastry mixer bowl
Then, put 100gr of Arla unsalted butter into the bowl of the pastry mixer
Next, add 20 grams of salt into the pastry mixer bowl
After that, turn on the mixer so that the dough can be stirred evenly. Add 500gr of ice water to the pastry mixer bowl
After the water has merged with the dough, remove the dough from the mixer and rest the dough for 15 minutes wrapped in plastic on the table

How to Make Puff Cream :

After that, put 500gr Oldenburger Full Cream Milk 3.5% into the pan. -Then, put 1400gr of Oldenburger UHT Whipping Cream 35% into the pot
Next, add 150gr of sugar into the pan
Mix well
Then, put 8 egg yolks into the bowl
Next, also put 75 grams of corn flour into the bowl
After that, add 20 gr of Jansen Flavor-Vanilla Extra Fine H. Stir the dough separately
Then, pour the milk liquid into the egg mixture and stir until well blended
Next, pour the mixture into the pan that is being heated. Stir continuously until evenly distributed
After that, transfer the dough into a separate bowl and cover with plastic to rest the dough
Then, cut the top 4 parts of the Puff Pastry dough so that the inside of the dough can be opened and the surface of the dough becomes wider by thinning the dough with the pressure of a rolling block over the dough
Next, place the 500gr Gold Cup Croissant-Sheet on the surface of the puff pastry dough
Then cover the Gold Cup Croissant-Sheet 500gr with the remaining left and right dough surfaces
After that, thin the dough again with the pressure of the block rolling over the dough
Then, fold the single dough 2 times -Next, fold the dough double 2 times
Then, put 1400gr of Oldenburger UHT Whipping cream 35% into the mixer bowl. Then, stir using a mixer
After that, mix the cold Pastry Cream with Whipping Cream (Oldenburger), with a ratio of 50:50
Next, rest the Puff Pastry for 15 minutes on Bakewell Baking Paper and cover with Bakewell Baking Paper
Then, bake at 160oc for 25 minutes
Next, cut the baked Puff Pastry as desired
After that, fill with diplomat cream. Combine with fresh strawberries. Do it until the second layer
Finally, Mille Feuille is ready to be served