Mille-feuille: A French melody of layers of flaky pastry and sweet cream

In this article, we take you on a journey into the magical world of millefeuille, discovering its history and the secret to preparing it, and presenting you with creativity that rivals that of the most famous French pastry chefs.

Origin of millefeuille:

Millefeuille is believed to have originated in 17th century France, where it was made from thin pastry filled with fruit or cream.

Mille-feuille then spread to various countries around the world, and became a favorite dessert for many people.

Mille-feuille ingredients:

Dough:

500 grams of flour.

250 grams of cold butter.

125 ml cold water.

1 tablespoon salt.

1 tablespoon white vinegar.

Filling:

500 ml milk cream.

100 grams of powdered sugar.

1 teaspoon vanilla.

1 tablespoon starch (optional).

Decoration:

Fresh fruits (such as strawberries, raspberries, and mangoes).

Chocolate sauce.

Mint leaves.

How to prepare mille-feuille:

1. Prepare the dough:

Mix flour and salt in a large bowl.

Add the cold butter cut into small cubes and rub it with your fingertips into the flour until it forms a mixture that resembles breadcrumbs.

Add cold water and white vinegar and knead the ingredients until a smooth, consistent dough is formed.

 

Cover the dough with a plastic bag and let it rest in the refrigerator for at least an hour.

2. Roll out the dough:

Divide the dough into 3 equal parts.

Roll out each portion of dough on a floured surface into a thin rectangle (about 3 mm thick).

Fold each rectangle into three equal parts, then unfold again.

 

Repeat the folding and rolling process 3 more times for each portion of dough.

Cut each portion of dough into 3 equal strips.

3. Bread dough:

Preheat oven to 180°C.

Arrange the dough strips on a buttered baking tray.

Bake the dough in the oven for 15-20 minutes until golden.

4. Prepare the filling:

Beat cream, sugar and vanilla until stiff.

Add the cornstarch (if using) and mix well.

5. Assembling the mille-feuille:

Place a layer of baked dough on a serving plate.

Spread a layer of filling over the dough.

Repeat steps 1 and 2 until you have finished all layers of dough and filling.

Garnish the mille-feuille with fresh fruit, chocolate sauce and mint leaves.

advice:

Make sure the dough is cold before rolling it out.

Use a sharp knife to cut the dough.

Do not overbake the dough or it will become dry.

You can add other ingredients to the filling, such as walnuts, almonds, or fruit pieces.

Be sure to decorate the mille-feuille just before serving to preserve the freshness of the fruit.