Millefeuille with two creams.

Millefeuille with two creams.

Millefeuille with two creams.

Millefeuille with two creams. Millefeuille - airy French dessert. Today we will show how to make a millefeuille with a layer of cream and custard.


Puffless yeast dough - 200 g
Milk - 2 stacks.
Vanilla Pod - 1 pcs.
Sugar - ⅔ stack.
Wheat flour - ⅓ stack.
Chicken Egg - 2 pcs.
Butter - 50 g
Cream 35% - 1 stack.
Powdered sugar - - stack.

To decorate:

Powdered sugar - 1 stack.
Milk - 1-2 tbsp. l
Dark Chocolate - 50 g

Millefeuille with two creams.


1. For custard, remove the seeds from the vanilla pod.
2. Combine milk, vanilla seeds and empty pod in a saucepan.

3. Bring to a boil, remove from heat and strain.
4. Beat eggs with sugar whisk.

5. Add flour and beat until smooth.
6. Continuing to whisk, add a hot stream of hot milk.

7. Pour the mixture into a saucepan and set on fire.
8. Cook with constant stirring until thickened.

9. Insert the butter, cut into small cubes, and mix until it dissolves.
10. Remove cream from heat, cover with foil in contact and refrigerate (2 hours).

11. For cream, whip the chilled cream until soft peaks.
12. Gradually enter ¼ stack. icing sugar and beat until steady peaks.

13. Cool the cream (1 hour).
14. Roll the puff pastry into a rectangular layer 3 mm thick.

15. Cut into 3 equal rectangles.
16. Place on a baking sheet covered with parchment at short intervals.

17. Chop the workpieces with a fork.
18. Bake (180-200 ° C) under a heat-resistant press for 12-15 minutes.

19. Allow the finished cake to cool completely.
20. For icing, mix powdered sugar with milk.

21. Apply custard to the first cake.
22. Gently lay the second cake on top and spread the cream.

23. Put the last cake and cover its top with glaze.
24. Place the melted chocolate in the cornet.

25. Put in even thin strips over the glaze.
26. Finish the dessert with a skewer or knife.
27. Refrigerate before serving (1 hour).

Millefeuille with two creams.

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