This month and for th 20th edition of the Sweet World, we're asking you to make Millefeuilles.
Millefeuilles are a classic French pastry that consists of layers of puff pastry and cream filling.
Millefeuilles means one thousand sheets, layers, or leaves and they're an old school French pastry that's airy, crispy, flaky, decadent and moreish, in all the right places.
The very first recipe for a millefeuille appeared in François Pierre La Varenne's cookbook in 1651.
Officially, a gâteau millefeuille is constructed of three layers of puff pastry and stabilized pastry cream (mixed with a little gelatin for a tighter cream that's not too runny), decorated with fondant and garnished with a chocolate spider web design on top.
Sometimes mixed up, a millefeuille is not the same as a Napoleon, an Italian dessert where almond paste - similar to frangipane - is sandwiched between its many layers.
Apart from making your own puff pastry instead of using shop bought pastry, a millefeuille is not difficult to make. Actually, if you already mastered how to make a good crème pâtissière, there's nothing to worry about.
So, are you up for the challenge and will you joint us and bring us some gorgeous millefeuilles?
If yes, here are the rules:
- You have until the 20th of September to make and publish your millefeuilles.
- That same day, 20th of September, Susana will let you know in her blog, the theme for the 21th edition of the Sweet World.
- You'll have to leave your Millefeuilles link here, in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 25th of September.
The recipe I chose, is this one that I'm leaving you today and it's from Lorraine Pascale absolutely gorgeous book "Bake"!
In case you need inspiration to make your millefeuilles, there's a few recipes here on the blog (here, here, here and here).
As for the puff pastry, I always make this recipe but there's this one too, which is simpler to make and will be perfect for your millefeuilles.
