Mille Feuille | How to make Mille Feuille

By Sujata Limbu  |  24th Sep 2015  |  
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  • Mille Feuille, How to make Mille Feuille
Mille Feuilleby Sujata Limbu
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

9

0





Video for key ingredients

  • Homemade Short Crust Pastry

About Mille Feuille

This beautiful french pastry is a visually appealing treat that has a mix of textures and a wonderful flavour.

Mille Feuille is a delicious dish which is enjoyed by the people of every age group. The recipe by Sujata Limbu teaches how to make Mille Feuille step by step in detail. This makes it easy to cook Mille Feuille in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Mille Feuille at home. This amazing and mouthwatering Mille Feuille takes few minutes for the preparation and 20 minutes for cooking. The aroma of this Mille Feuille is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mille Feuille is a good option for you. The flavour of Mille Feuille is palatable and you will enjoy each and every bite of this. Try this Mille Feuille and impress your family and friends.

Mille Feuille

Ingredients to make Mille Feuille

  • 5 Wonton Sheets 4x4 squares"
  • 1 tablespoon Melted Butter
  • Icing Sugar for dusting
  • Pastry Cream ingredients:
  • 300 ml milk
  • 1 teaspoon vanilla essence
  • 3 large egg yolks
  • 50 grams granulated white sugar
  • 20 grams flour
  • 20 grams cornflour
  • 1 tbsp Baileys Irish Cream (optional)

How to make Mille Feuille

  1. Line a baking sheet with butter paper, separate the wonton sheet gently.
  2. Place individual sheets on the paper, brush lightly with melted butter, dust a bit of icing sugar and bake at 200 degree Celsius for 2-3 minutes or till very light brown. Remove (gently) and cool on a rack.
  3. Mix the sugar and egg yolks together in a glass bowl. Sift the flour and cornflour together and add to the egg mixture, use a whisk till it’s a smooth paste.
  4. Bring the milk to a boil in a pan, remove as it is about to boil and add to the egg mix, keep whisking to cool it and to make sure it doesn’t curdle, if it does, then strain the whole custard once you have blended the milk with the eggs mix
  5. Add the vanilla essence and pour the custard into another pan and cook over low heat till it comes to a boil, keep whisking constantly till it thickens.
  6. Remove from the fire and blend in the Bailey’s if you plan to use any.
  7. To assemble, place a baked wonton sheet on the serving plate, top lightly with the pastry cream, use a frosting spatula or the side of a wide knife to spread it.
  8. Layer the second wonton sheet in your hand and place over the base, do this with four layers, sprinkle icing sugar over the top layer.
  9. Top with a dollop of more pastry cream, dot with whole cherries and serve.

My Tip:

You can do this with Nutella as well

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