:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/WnEIXV9rC3URHYhIxJSc/2794e874fd689eb3a9854dcf11efbe.jpeg "Easy homemade Mille-feuille dessert")
VIDEORECIPE Easy homemade Mille-feuille dessert
This easy recipe teaches how to make the best homemade Mille-Feuille, world-known as Napoleon dessert. Don't miss it!
Ingredients
- 1.1 l milk
- 6 yolk
- 270 g sugar
- 100 g butter
- 850 g puff pastry
- 300 ml heavy cream
- 1 tablespoon vanilla essence
- 100 g icing sugar
- 100 g corn flour
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Directions
Make holes in the puff pastry and cook in the oven at 190°C for 20 minutes.
Source: Youtube
Pour 1 litre of milk and 135 g of sugar into a saucepan and leave to warm up.
Source: Youtube
Put the egg yolks and 135 g of sugar and stir them together. Then add 100 g of milk to the egg mixture and stir. Then add the cornflour. When the milk has boiled, pour half into the bowl with the eggs.
Source: Youtube
Stir and put back into the saucepan until the cream thickens. Add 100 g of butter and leave to cool down cover with cling film.
Source: Youtube
In another bowl, stir 300 ml of double cream until you get a yoghurt texture. Then pour into the cream patisserie and bind the two mixtures together.
Source: Youtube
Layer the puff pastry into a pan. Place the first layer of cream, then put the second layer of puff pastry and the second layer of cream.
Source: Youtube
For the last layer, crunch the puff pastry into bits and sprinkle them on top. Pour some icing sugar and place the Mille-feuille in the fridge to cool down.
Source: Youtube
Serve and enjoy!
Source: Youtube
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RomiEasy homemade Mille-feuille dessert
This easy recipe teaches how to make the best homemade Mille-Feuille, world-known as Napoleon dessert. Don't miss it!
Make holes in the puff pastry and cook in the oven at 190°C for 20 minutes.
Pour 1 litre of milk and 135 g of sugar into a saucepan and leave to warm up.
Put the egg yolks and 135 g of sugar and stir them together. Then add 100 g of milk to the egg mixture and stir. Then add the cornflour. When the milk has boiled, pour half into the bowl with the eggs.
Stir and put back into the saucepan until the cream thickens. Add 100 g of butter and leave to cool down cover with cling film.
In another bowl, stir 300 ml of double cream until you get a yoghurt texture. Then pour into the cream patisserie and bind the two mixtures together.
Layer the puff pastry into a pan. Place the first layer of cream, then put the second layer of puff pastry and the second layer of cream.
For the last layer, crunch the puff pastry into bits and sprinkle them on top. Pour some icing sugar and place the Mille-feuille in the fridge to cool down.
Serve and enjoy!
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