Recette par / Recipe by : Kathryn Porter
Mille-feuille
Mille Feuille est un dessert français classique qui a été créé par La Varenne et a rendu célèbre par Carême plus tard. Le nom du dessert représente le nombre de couches qui se trouvent dans la pâte feuilletée et de beurre. La combinaison de pâte et de crème pâtissière satisfait la faim de la France depuis 1651.
IngrédientsPour la pâte feuilletée rapide:
- 240 ml d’eau froide - 411 g de beurre non salé, froid (du congélateur) et en cubes - 375 g de farine tout usage - 12 g de sucre - 6 g de sel de mer fin Pour la dorure: - 1 gros oeuf - 15 ml d'eau froide Pour la crème pâtissière: - 400 ml de lait - 195ml de crème - 125g de sucre - 6g de vanille - 6 gros oeufs - 45 g de fécule de maïs - 28 g de beurre non salé - 120 ml de crème Pour le glaçage: - 180 g de sucre - 1g de sel - 15 ml de sirop de maïs - 30 à 45 ml de lait - 3 g de poudre de cacao |
Mille feuille is a classic French dessert that was created by La Varenne and later made famous by Carême. The name of the dessert represents the number of layers that are found in the puff pastry and butter. The combination of dough and pastry cream has satisfied the love of good food of France since 1651.
IngredientsFor the puff pastry:
- 1 c. of cold water - 1 ¾ c. + 1 tsp. butter, cold (near frozen) and cubed - 3 c. all-purpose flour - 1 Tbsp. sugar - 1 tsp of salt For the egg wash: - 1 large egg - 1 Tbsp cold water For the cream: - 1 ⅔ c. milk - ¾ + 1 tsp. heavy whipping cream - ½ c. + 2 tbsp sugar - 1 tsp. vanilla extract - 6 large eggs yolks - 5 Tbsp cornstarch - 2 Tbsp butter - ½ c. heavy whipping cream For the icing: - 1 ½ c. powdered sugar - ⅛ tsp salt - 1 Tbsp light corn syrup - 2 Tbsp whole milk - 1 tsp cocoa powder |
ÉtapesPour la recette complète, cliquez sur le bouton ci-dessous:
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StepsCut butter into small cubes and place all but ¼ c. in the freezer for 15 minutes. Place 1 c. of water into the fridge while butter is cooling. With a pastry cutter, cut the room temperature butter into the flour until large chunks are no longer visible. Add the chilled butter and continue cutting until the butter is coated in flour, but there are varying sizes of butter. Add in half of the cold water and mix a few times. Add the remainder and repeat.
Lay the flour mixture onto the counter and bring together into a rectangle with your hands. Using a rolling pin and parchment paper, roll the dough into a large rectangle (16X20 inches). Fold the dough along the long end into thirds, creating a new rectangle. Starting at the small end, roll the rough (like a pinwheel), and press it down to form a square. Wrap in plastic wrap and chill in the fridge for one hour. In a medium pot over medium heat, stir the milk, heavy cream, ¼ c. sugar, and vanilla extract until it simmers and the sugar dissolves. Remove from heat and allow to cool. In a separate bowl, whisk together yolks, remaining sugar, and cornstarch. Temper the yolks (ladle a small amount of hot milk into the eggs while continuously whisking, repeat until the eggs are the same temperature as the milk). Pour the remainder of the milk into the egg mixture. Place mixture over medium heat, stirring with a spatula constantly. Lower the temperature as it starts to thicken. Take off heat once it thickens, and whisk until smooth. Add butter. Transfer into a bowl, cover with plastic wrap, and allow to cool in the fridge for 1 hour. Meanwhile, whip the heavy cream until it holds stiff peaks. Fold into pastry cream until the mixture is smooth. Preheat the oven to 425 F and take the pastry out of the fridge. Roll out the dough to the size of a half-sheet baking pan, and place on the pan with parchment paper. Using a fork, poke holes in the surface of the pastry. Mix water and egg to make an egg wash, and brush onto the pastry. Place parchment paper and another baking pan on top of the pastry. Bake for 15-18 minutes, until the pastry is browning. Remove the top baking pan and continue cooking if the pastry does not brown. Cut the cooled pastry into a number divisible by 3 of equal sized pieces. Choose the flattest pieces to be the top piece. In a bowl, whisk together powdered sugar and salt. Whisk in corn syrup, then add milk one teaspoon at a time until the desired consistency is achieved. Transfer 3 Tbsp of the icing into a bowl and add in the cocoa powder. Transfer this icing into a piping bag. Take the flat pieces of pastry and cover them in white icing. Make several lines of chocolate icing running parallel to the short end of the pastry. Run a toothpick lengthwise up and down the pastry to create a feathering design. To assemble, put cooled pastry cream into a piping bag. Pipe large dots of cream onto one layer of pastry. Add a layer of pastry on top of the cream. Add another layer of cream, then top with an iced pastry layer. Repeat until your pieces of pastry are gone. |
La première chose que j’ai modifiée a été la gousse de vanille pour l’extrait de vanille parce que je pense que la plupart des Américains préfèrent cette alternative. C’est plus facile de trouver qu’une gousse, et la plupart des gens ont déjà l’extrait à la maison. J’ai aussi changé les mesures pour être plus facilement lues par les Américains. Par exemple, la recette originale utilisait des abréviations comme “C” pour des mots “Tablespoon” et “Teaspoon”, et cela m’a confondu. Enfin, j’ai changé quelques ingrédients très spécifiques à des choses plus simples, comme “le sel de mer fin” qui est devenu juste “salt”, et “lait 3.25%” qui est devenue juste “milk”. Ce sont deux changements que j’ai fait dans ma recette pour éviter d’acheter de nouvelles choses qui n’affectent pas du tout le résultat final.
Je pense que mon essai de cette recette française classique était un succès! La pâte était un peu difficile à faire, mais le produit final était comestible et assez savoureux, donc je ne suis pas fâché avec la tentative. Les instructions auraient pu être plus claires sur la façon de rouler et de cuire la pâte. Cela donnait juste une taille approximative de rectangle pour rouler la pâte, mais évidemment, j’ai rendu le mien trop épais. S’il avait dit “½ inch” pour l'épaisseur (ou quelque chose comme ca), je pense que cela aurait été plus facile pour moi a faire. Pour la traduction de la recette, ma version anglaise était assez similaire à la version française. Les ingrédients de cette recette n'étaient pas complexes, donc il n’y avait pas grand chose a changer. J’ai seulement simplifier les ingrédients pour montrer que vous pouvez facilement le faire maintenant, avec ce que vous avez dans le placard. |
The first thing I changed was the vanilla bean for vanilla extract because I think most Americans prefer this alternative. It's easier to find than a pod, and most people already have the extract at home. I also changed the measurements to be easier for Americans to read. For example, the original recipe used abbreviations like "C" for words "Tablespoon" and "Teaspoon", and that confused me. Finally, I changed some very specific ingredients to simpler things, like “fine sea salt” which became just “salt”, and “3.25% milk” which became just “milk”. These are two changes I made in my recipe to avoid buying new things that don't affect the end result at all.
I think my try of this classic French recipe was a success! The dough was a bit difficult to make, but the end product was edible and quite tasty, so I'm not upset with the attempt. Instructions could have been clearer on how to roll and bake the dough. It just made a rough rectangle size for rolling out the dough, but obviously I made mine too thick. If he had said "½ inch" for the thickness (or something like that), I think it would have been easier for me to do. For the translation of the recipe, my English version was quite similar to the French version. The ingredients in this recipe weren't complex, so there wasn't much to change. I've only simplified the ingredients to show that you can easily do this right now, with what you have in the cupboard. |