the millefeuille
One of the greatest classics of French pastry !
RECIPE INFO
Servings
4-6
Time to make
2h00
Cooking time
45-60 min.
LIST OF INGREDIENTS
White fondant
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 225 g |
| Glucose syrup (it can be replaced with sugar) | 25 g |
| Water | 75 g |
| Cane syrup | – |
| Cocoa | – |
Inverted puff pastry
| Ingredients | Quantity |
|---|---|
| Dough | 2 x 250 g |
| See the recipe of puff pastry |
Pastry cream
| Ingredients | Quantity |
|---|---|
| Whole milk | 500 g |
| Vanilla bean | x1 |
| Superfine sugar | 75 g |
| Pastry cream powder (or cornstarch) | 25 g |
| All-purpose flour | 25 g |
| Egg yolks | x4 |
| Butter (82% fat) | 35 g |
| Gelatin (200 blooms) | 5 g (or 2 sheets 1/2) |
| Water | 30 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ The quantities are given to make 6 millefeuilles of 5×10 cm or 4 of 6×12 cm
