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