Millefeuille with berries

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Many times I was wondering whether to prepare the elegant dessert millefeuille , it is one of the favorite desserts of Napoleon, and now I decided to take this challenge.
The classic millefeuille consists of three layers of puff pastry, and dough between two layers of pastry cream, and usually top sprinkle with powdered sugar or pour fondant.
Typical to my version with berries is that raspberries or blackberries is a slightly sour taste , so I emphasized a sweet version of pastry cream. In the initial sample of the cream, I was worried whether we like it seemed too sweet, but subsequently the combination of slightly sour raspberries everything is balanced and I think I achieved a happy medium.
Interestingly, over the years the recipe has undergone many transformations as you can find even a salty version. But despite all the changes in time original remains of Francis Lavery, I hope you like my version.
 
Preparation: 20 minutes Cooking: 60 minutes
Serves: 6
 
Ingredients
One sheet 25 x 25 cm puff pastry
250 g fresh or frozen berries
700 ml. Milk
40 g - butter
4 egg yolks
180 g - sugar
1 vanilla or one packet
40g - cornstarch
Pinch of salt
 
Used Pots:
Baking paper - Wilton Parchment Paper
 
Preparation
Preheat  the oven to 200 C. Meanwhile, in medium saucepan , mix ½ of sugar , ½ of the milk with the vanilla and salt. Cook until the mixture boils .
In a medium bowl, stir the egg yolks and remaining sugar. Stir constantly, slowly pour the remaining milk mixture until a uniform consistency is reached. Now is the time to add the mixture into the pan, stirring continuously until you get a smooth and airy cream. When the thermometer reaches 160 C for two minutes, then the cream is ready, add the butter and leave the cream aside to rest for about 2 hours to cool completely . If you cover it well can be stored up to two days in the fridge
Cover the baking pan with paper, put the puff dough  and spread second layer of baking paper and place another tray on the top. This procedure is made so that the puff pastry does not  rise. So bake 20 minutes at 200 C, then remove the top tray and layer of paper and bake for 7-10 minutes until turned golden. Use a sharp knife to cut into rectangles with size 6 cm x 10 cm
Spread half the cream on half  of the rectangles and distribute half of the berries. Put the other half of puff pastry and distribute the rest of the cream and tip them berries. Place the dessert carefully in a large flat dish in the fridge and leave for 30 minutes to tighten cream.
 
 
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