How to make a round millefeuille cake with berries. Millefeuil. Recipe for French Millefeuil cake made of puff pastry a la Napoleon with custard. Raspberry Cake
But in no case do not confuse the classic French dessert with the Napoleon cake! What is the difference and how to cook "Milfeuille" with custard will be told by the maestro of confectionery skill Alexander Seleznev.
RECIPE OF THE FRENCH CAKE "MILFEU"
Necessary:
2 sheets of puff pastry
Custard:
500 ml milk
1 vanilla pod
3 eggs
125 g sugar
20 g flour
20 g cornstarch
500 ml cream 33%
1 tbsp cognac
Sauce:
strawberry
sugar
liquor
powdered sugar - for decoration
How to cook:
1. Pour the milk into a saucepan, add the seeds from the vanilla pod. Boil.
2. Mix eggs with sugar so that there are no lumps. Add flour and corn starch, mix vigorously. Add some unboiled milk. Whisk the mixture vigorously with a whisk.
3. As soon as the milk boils, pour in the egg mixture in a very thin stream, in no case ceasing to beat the cream. Boil for a minute. Once the cream begins to thicken, remove from heat. Transfer to a clean bowl, cover with a lid so that a crust does not form, cool to room temperature.
4. Roll out the puff pastry as thin as possible, after dusting the table with flour. Carefully transfer the rolled out dough onto a baking sheet lined with baking paper. In order for the dough to rise evenly during baking, use a knife to make punctures around the entire perimeter.
5. Send the dough to the oven, heated to 200 ° C, and bake for 20 minutes.
6. Back to the custard. Add cognac and mix thoroughly with a whisk. Gently fold in the whipped cream until stiff peaks. Mix with a silicone spatula.
7. Cut the finished puff pastry into even strips so that each cake consists of three layers.
8. Use a blender to make crumbs from dough scraps.
9. Fill a pastry bag with cream. On the first layer of dough, deposit a cream 1 cm thick. Arrange fresh strawberries. Drop some cream. Cover with the second layer of dough. Drop off the cream. Add raspberries and red currants. Decorate with cream. Cover with the third layer of dough.
10. Using a knife, flatten the sides of the cake and sprinkle them with cooked crumbs. Sprinkle the surface of the cake with powdered sugar.
11. For the sauce, cut the strawberries into quarters. Pour 1 tbsp into a heated frying pan. sugar and melt to caramel. Add berries. So that they do not lose their shape, the sauce must be prepared very quickly. Pour in the liqueur and flambé. Evaporate the alcohol.
12. Serve Millefeuil with hot berry sauce.
Recipes for delicious cakes
1 hour 15 minutes
435 kcal
5 /5 (5 )
Dessert millefeuille is a puff pastry with a very rich cream, decorated with fresh fruit.
In its essence and cooking technology, it is very similar to our "Napoleon" and, strictly speaking, differs little from it.
- Stock and kitchen appliances: a very sharp knife, a baking sheet for baking dough, a container for making cream (preferably glass), a cooking syringe (optional for restaurant serving).
Mille-feuille is a combination of two French words: "mille" (mile) - a thousand and "feuille" - layers, sheets. Usually in cookbooks this combination is translated as “yarrow”, but personally I prefer “thousand layers”, in my opinion this is more suitable for a cake.
Required products
For test:
For cream:
Features of product selection
In this recipe, we will prepare dough for millefeuille ourselves. If you have enough time and inspiration, the dessert will turn out to be truly homemade. But you can, of course, not bother. As a rule, networks offer to use ready-made puff pastry, this is quite acceptable (you will need a package of 450-500 g).
If you make the dough yourself, do not try to replace the butter with margarine - then it is better to buy ready-made. It is butter that will make your dough truly homemade!
Cream for millefeuille can be used in a variety of ways. I took not the cheapest, but not the most expensive option.
If you want to surprise your guests with a truly luxurious dessert, use Italian cream cheese instead of cream. mascarpone(you won’t need a thickener in this case), but if, on the contrary, you are going to cook a cake for no reason and you don’t have expensive cream at hand, you can use fat sour cream.
Drain the sour cream on cheesecloth and hang over the sink for a few hours (preferably overnight). The serum will drain and the cream will be much thicker.
Another option: take 2 parts of sour cream and one part of fatty cottage cheese. First, the cottage cheese must be rubbed through a sieve or passed through a meat grinder, then beat with sour cream, powdered sugar and a thickener.
In a word, millefeuille is an unlimited flight of fancy and the absence of clear rules, so do not restrain yourself in experiments!
Concerning fruits, then I would not recommend using canned from a can. They are too “wet”, mixed with the cream, they quickly swim, and the dessert loses all its attractiveness.
If you really want to cook millefeuille in winter, just decorate it with shortbread crumbs and a sprig of mint!
History of the French Dessert
The first mention of the millefeuille cake appears in French cookbooks as early as the 17th-18th centuries, but the exact origin of the dessert is unknown. The original versions of the French millefeuille had jam instead of cream.
There is a similar dessert in the UK, where it is called vanilla slice (vanilla layers) or cream slice (cream layers), in Hungary and Italy (in Naples, however, this dish was not sweet, but salty, since the southerners made the filling from cream cheese, spinach and pesto).
In Russia, it is believed that the most delicate cake made of puff pastry with cream, melting in your mouth, was prepared by chefs on the occasion of the celebration of the victory in the Patriotic War of 1812, and witty chefs gave it the name of the defeated enemy - "Napoleon".
The French themselves are convinced that according to the classic recipe, millefeuille should be crispy, and not wet, which is the main difference from Napoleon. But here, as they say, the taste and color - in order for the cake to crunch, it just needs to be served immediately, not allowing it to soak.
How to cook Millefeuille cake at home: a step by step recipe
Let's start with cooking test for millefeuille.
- Pour 4 cups of flour into a bowl or on a clean table, make a depression in it and drive eggs into it. Pour in water in which salt and citric acid are pre-dissolved. Start kneading until you get a dough.
Flour should always be sifted before making dough! Firstly, it saturates it with oxygen, and secondly, it eliminates small lumps and foreign objects!
- When kneading the dough, be guided by its structure and, if necessary, add flour (it is impossible to calculate the exact amount of flour in advance, because the eggs come in different sizes, and the flour itself has different stickiness). You should have an elastic dough, almost not sticky to your hands.
- Soft butter is mixed with the remaining glass of flour and put in the refrigerator for 30 minutes so that the butter "grabs".
- Roll out the dough on a floured board, spread the butter on top.
- We fold the dough with an “envelope” and roll it out again.
- We fold the “envelope” again and roll it out.
- We repeat the procedure four times. We tighten the finished dough with cling film and put it in the refrigerator for several hours.
According to the technology, the dough does not require freezing. But making puff pastry yourself is a rather tedious procedure, so you can prepare it for the future and freeze it in this case. The dough can be stored in the freezer for several months!
- Roll out the “rested” dough in a thin layer (the thickness should be only a couple of millimeters) and cut into portioned pieces.
- We spread the pieces of dough on the prepared baking sheet (if you have high-quality dishes, you don’t need to lubricate it with anything - there is already enough fat in the dough, but if in doubt, put baking paper on the baking sheet and coat it well with butter or vegetable (odorless!) Butter.
- Bake in the oven at 180 degrees for about five minutes until golden brown.
Cream recipe for Millefeuille cake
Let's get some cream. Everything is simple here. Beat the cream well with a mixer, gently adding powdered sugar and thickener.
How to decorate and serve the Millefeuille cake beautifully
Collecting dessert. On each layer of dough, thickly lay buttercream, put fresh fruit on top. You can use strawberries, raspberries, currants - whatever you like.
- You only need to work with puff pastry with a very sharp knife, otherwise you will break its structure at the edges and it will not rise. With regard to millefeuille, this is not fatal (although it’s still not good), but if you cook croissants, you risk spoiling the pastries, so it’s better to make it a rule not to break the technology!
- The dough should always be placed in a well-heated oven, otherwise it will not rise!
https://i.ytimg.com/vi/5KBqLp-H4IM/sddefault.jpg
https://youtu.be/5KBqLp-H4IM
2015-05-08T14:40:02.000Z
This video gives a complete picture of how to cook millefeuille, so there are no questions left.
Please note: the presenter uses a culinary syringe to assemble the dessert, this allows you to make the millefeuille cake very elegant, since the cream is not spread on the cakes, but is laid out on them in “heaps”. It looks insanely beautiful and expensive, like in a chic restaurant, and, in addition, this serving makes the dessert look completely different from the slightly boring and familiar Napoleon.
But if you don't have a syringe, no problem! Lubricate the cakes with a spoon, due to fresh fruit, the dish will still look very appetizing, and the shape of the cream certainly does not affect the taste.
Invitation to discuss the dessert and possible improvements
Millefeuille, like pizza, has a lot of modifications, and each has a right to exist. Once in the Soviet years, I made a salty "Napoleon" stuffed with canned fish - and believe me, this made an indelible impression on the guests!
"Milfeuille" can also be not only a dessert, but also a cold appetizer, so for a good hostess this is just a starting point for fantasy. What variations of this cake do you make? I would be grateful for original ideas based on millefeuille - send your recipes with photos, we will discuss!
Mille Feuille is a French dessert widely known throughout the world. Even those who don't like sweets can't resist the taste of this extraordinary cake. This dessert gets its name due to its structure.
Translated from French, it means thousands of petals. It is the many layers impregnated that create such an unusual and delicate taste.
Millefeuille recipes with photos
Do not confuse "Milfeuille" with "Napoleon". These desserts have different cooking techniques. Today, there are many options and variations for the preparation of Millefeuille. Let's take a closer look at the most popular confectionery recipes.
Classic cake recipe
To prepare a classic millefeuille, you will need the following ingredients:
Strawberries or raspberries - 0.4 kg;
Frozen puff pastry - 0.4 kg.
Sugar - 125 g.
Protein - 1, yolk -2 pcs.
Vanillin
Flour - 20 g.
Milk - 0.5 l.
Starch - 20 g.
Algorithm for baking a classic dessert:
- Frozen dough is laid out on a baking sheet;
- The dough is divided into small pieces 10X20;
- The resulting rectangles are baked in the oven at a temperature of 20 degrees for 20-30 minutes. Readiness is indicated by a ruddy crust;
- We divide the workpiece into layers and leave to cool.
Let's move on to the preparation of custard:
- Sugar and eggs are beaten;
- Starch and flour are introduced into the resulting mass;
- Bring milk and vanilla to a boil;
- Add hot milk to the previously obtained mixture;
- The future cream is placed in a water bath and boiled before it takes on a thick form;
- The cream rubs off.
Everything is ready to assemble the confectionery. In the classic version, the dessert consists of three layers of dough, 2 layers of berries and three sheets of cream. A pastry syringe is used to cover the dough layers with cream. Berries are placed on the coated layer, then again the dough and cream. Millefeuille can be cooked with strawberries, raspberries and other berries. This recipe can be called basic, because it was he who became the basis for the development of new recipes for this confectionery dish. Ready vanilla millefeuille can be decorated with wild berries to taste.
berry millefeuille
To prepare a berry millefeuille, you will need the following ingredients:
Mascarpone - 0.5 kg;
Sugar - 150 g.
Frozen puff pastry - 0.4 kg.
Dark chocolate - 50 g.
Strawberries and cherries - 250 g each.
Yolk - 3 pcs.
Cooking algorithm:
- The dough is prepared in the same way as in the basic recipe and left to cool;
- Prepare the cream: beat the yolks with sugar. We introduce mascarpone cheese into the mass (another version of custard);
- We prepare the berries by cutting them into halves and quarters (depending on the original size)
- We collect the cake according to the following scheme: dough, cream, berries, dough, etc.
- Chocolate can be used to decorate the top layer. It can also be decorated with any berries or fruits to taste. Some choose mint leaves. When decorating a finished cake, the main thing is to show your imagination.
With apples and chocolate
Chocolate millefeuille with apples is a favorite dessert of many sweet teeth. It is characterized by a delicate and unique taste. The following ingredients are required for its preparation:
Chocolate -100 g
Butter - 2 teaspoons;
Green apples - 2 pcs.
Honey - 2 tbsp. spoons;
Rum - 1 teaspoon;
Puff pastry - 250 gr.
Eggs - 6 pcs;
Sugar - 1 tbsp. the spoon;
Cinnamon - 50 gr.
Cooking algorithm:
- The preparation of the dough is similar to the previous recipes;
- Grated chocolate is melted in a water bath;
- Apples are peeled and cut into small cubes;
- Butter is melted;
- The oil is combined with rum and honey, and apples are added to it;
- The yolks are whipped. They add powdered sugar and cinnamon. After that, glazed apples and chocolate are added to the mixture;
- Dessert is collected in layers: dough and chocolate-apple mass. As a rule, three or four layers of dough are made. A decorative skewer is suitable for fastening the dessert.
Vegetable millefeuille from zucchini and eggplant
To prepare vegetable millefeuille from eggplant and zucchini, you will need the following ingredients:
Tomato - 1 pc.
Zucchini - 1 pc.
Eggplant - 1 pc.
Yellow pepper - 1 pc.
Garlic - 2 cloves;
Salt and pepper;
Spices to taste;
Vegetable oil.
The cooking process is the following process:
- Zucchini and eggplant are cut into small circles in thickness. Garlic is passed through a press. The pepper is prepared and cut into strips. A large tomato must be peeled and cut into cubes. If you scald this vegetable with boiling water, the process of peeling will be easier;
- Sliced eggplant and zucchini are fried in vegetable oil. The finished ingredient will be soft. It must be laid out on paper napkins that will draw out excess fat;
- The tomato is stewed for 10 minutes with prepared garlic;
- The resulting frying should be ground in a blender until a homogeneous mixture is obtained. It will be used as a "cream" for vegetable millefeuille;
- A circle of zucchini is covered with a vegetable mixture and covered with a circle of eggplant. The process is repeated 2-3 times. Ready millefeuille can be garnished with herbs to taste and served as a cold appetizer.
How to make mascarpone cream for dessert
Mascarpone serves as the basis for the preparation of a variety of dessert dishes. This ingredient allows you to realize both very simple and very complex recipes. The most popular dish based on mascarpone is tiramisu. Its taste is known and appreciated by all gourmets. Tiramisu has a distinctive feature - a delicate taste. For this characteristic, such an ingredient as mascarpone is responsible.
A popular and delicious version of mascarpone-based custard dough is prepared as follows:
- Three yolks are knocked down, 125 gr. is added here. Sahara.
- After that, mascarpone (0.5 kg) is added to the resulting mass.
This is a simple and popular version of the cream, which will complement many confectionery masterpieces, including millefeuille.
Banana Millefeuille Cake Video Recipe
“Milfeuille was invented by the French chef François Pierre de La Varenne at the end of the 17th century. Since then, the dessert has gone through many changes, until it finally came to what it is now: three layers of puff pastry (each with 256 layers), topped with whipped cream, berries and berry sauce or jelly. Millefeuille is French for "thousand petals". Of course, this is an exaggeration, it is easy to calculate that 256 x 3 is less than a thousand.
1.
The dough for millefeuille is the same as for croissants. You can buy ready-made puff pastry, but it’s better, of course, to make it yourself to be sure of the ingredients, taste and quality. Industrial manufacturers often use margarine and palm oil instead of butter.
Pour 375 g of flour into the bowl. Then take 165 ml of water, dissolve 2 g of salt and 2 g of citric acid in it. Citric acid makes the dough soft and elastic. We dissolve salt and acid in water to make sure that they fully interact with the dough, do not remain lumps somewhere.
Add water to flour. Break one egg into the dough.
2.
Put the dough to knead in a mixer with a hook attachment for 10 minutes. First at low speed until all the ingredients stick together, and then the speed can be increased. Knead the dough with your hands, wrap in plastic wrap and refrigerate for at least half an hour.
3.
At this time, prepare the oil, which will need to layer the dough. Take 250 g of softened butter 82.5% fat, chopped randomly, add 25 g of flour, rub everything until smooth. Flour is needed in order to intermarry the butter with the dough, so that it clings to it.
4.
Put the oil mass on parchment, spread it in a thin layer so that it forms a square, wrap it completely in paper.
You can also wrap butter in plastic, but parchment is easier to form into a square and even easier to remove. The paper is thicker and the oil will more likely take the desired shape in it.
5.
Roll the parchment with a rolling pin several times so that the mass becomes flat and thin, no more than 5–7 mm thick. Put the butter in the refrigerator and keep it there until it hardens. This will take about an hour.
6.
While the dough is resting in the refrigerator, prepare the caramel. Pour 250 g of sugar into a saucepan and put on a fire slightly stronger than medium. Watch carefully what will happen at the bottom, this is where the sugar will begin to melt.
There is no need to stir the mass with anything: if you interfere with the process with a whisk or spatula, the sugar may subsequently crystallize, it is so unpredictable. But since you still need to stir the caramel, do it this way: just shake the stewpan itself a little.
7.
After ten to fifteen minutes, the sugar will turn into such a caramel. Be careful not to burn the sugar; if this occurs, reduce the temperature.
If the temperature is very low, then the caramel will take longer to cook and it will turn out light. But we need a dark one, it is cooked on a stronger fire.
8.
Pour the finished caramel in a thin layer on a silicone mat and leave to cool.
The French are very fond of caramel, they use it widely, for example, they even make sauces from it.
9.
Remove the dough, roll it out a little, and then continue to roll it out so that the middle of it is thicker and the edges are thinner, like petals. Stretch the corners of the dough so that you can then cover the butter with them.
The surface on which you roll out the dough and the rolling pin should be cold. By the way, a rolling pin for this can be put in the refrigerator. The optimum room temperature is 15–17 degrees, which is quite cold. In winter, you can open the window, in summer - turn on the air conditioner. This is necessary so that the butter that we will put on the dough does not begin to thaw. The melted butter will cause the dough to tear and stick to the countertop.
10.
Take out the chilled butter. Try on whether it fits in the center of the dough, whether it covers its edges entirely. If not, set the butter aside and roll out the dough harder or stretch with your hands.
11.
Wrap the butter in the dough like an envelope. Make sure that the flour that you sprinkle on the dough for rolling out does not get between the layers.
12.
The edges of the dough will overlap with butter; press them firmly.
13.
Roll out the dough into a rectangle in two directions - away from you and towards you, but not across. The final thickness should be about 1 cm. The length of the piece of dough should be about four times the width. Everything must be done very quickly, because the butter melts. Remove excess flour from the surface.
14.
Fold up the dough. To do this, mentally divide it into three parts. Fold the first two together, leaving one third of the dough, fold it in half. It will turn out a book where one part is larger, the second is smaller.
If we folded the dough symmetrically, then during the subsequent folding, the middle would wrinkle.
15.
Fold the resulting dough sheet in half. From the side it will look like the picture. These are our first four layers.
Place the dough in the refrigerator for 30 minutes. Then take it out, roll it out to a thickness of 1 cm, fold in the same way, put it back in the refrigerator. Repeat the procedure two more times.
16.
As a result, you will get a dough with 256 layers.
In the refrigerator, such a dough can live for a week, in the freezer - for three months. From it, in addition to millefeuille, you can make donuts, pies, cakes.
It must be cut with a very sharp (but not hot) knife or pizza cutter so as not to seal the layers.
17.
Roll out the dough in the form of a baking sheet so that it is no higher than 5 mm in height. Prick the dough: this is necessary so that the dough does not swell with a pillow during baking and so that the layers cling to each other in places.
Send the dough to bake in the oven, preheated to 200 degrees, for about 20 minutes. Look at the state, the dough should be browned on both sides. So that it does not go into a pillow state, it must be turned over. It's easy: at the moment when the surface is already ruddy, open the oven, quickly turn the dough rosy side down and leave to bake. I turn with my bare hands, the dough is hard to feel through the mittens, and it can be broken.
It will take about 10 minutes in the oven on each side. Refrigerate the finished cake.
18.
While the dough is baking, prepare the cream. Whip 200 g of cold 33% cream at the highest speed of the blender until soft peaks form, this will take 5-7 minutes. Plant-based creams whip faster and hold their shape longer, but I prefer animal-based ones, they are tastier.
Check the desired texture on the whisk - the cream should hold tightly, do not drain. Place the cream in the refrigerator so that it does not fall off.
19.
Put 90 g of yolks to beat (this is about 5 pieces). Add the seeds from one vanilla pod to the yolks. I cut the pods in half and lengthwise with scissors, then use a knife to scoop out the seeds on my finger. This is the most economical option, not a grain will be wasted. Vanilla sugar will not give the desired flavor. And the grains in the composition of the cream crunch, it is pleasant both visually and in taste. Pods do not need to be thrown away, they can be added to sugar syrup during cooking, and it will become vanilla, acquire a pleasant caramel shade.
20.
While the yolks and vanilla are whipped, boil the sugar syrup. Stir 100 g of sugar in 80 ml of water, bring to a boil, reduce heat and boil until the temperature of the syrup reaches 116 degrees. If you don't have a pastry thermometer, try checking the doneness by eye. After about 10 minutes, the bubbles in the syrup will become lazy, small, multi-layered - that means it's ready. By the way, the syrup must be stirred in the same way as caramel - by moving the stewpan itself.
While you boil the syrup, let the yolks continue to beat, they will not be worse.
21.
Add hot syrup to the yolks (they should continue to beat), followed by 10 g of gelatin (pre-soaked in cold water and squeezed out). The whole mass will turn out hot, so it makes no sense to melt the gelatin separately. Then add 200 g of mascarpone to the bowl, whisk until everything becomes homogeneous. Of course, mascarpone cream is an unconventional version of cream, usually only whipped cream is used. But it tastes better with it, although it is heavier.
Make sure that the mascarpone does not remain on the sides of the bowl. If necessary, stop the mixer, mix the cream with a spatula, and then continue beating.
22.
Add whipped cream to the cream, mix everything with a spatula or whisk. Stir gently from bottom to top so that the cream does not settle. Put the cream in the refrigerator for an hour.
23.
Cut the cold crust. First, cut off the edges, they are uneven. They can be crushed and used for sprinkling, or you can just eat them.
The shape depends on what size millefeuille you want to make. A millefeuille can be a portioned dessert, or it can be a cake. For a large cake, cut the large cake into three small squares, for portioned desserts, into small rectangles.
24.
Grind the caramel - break it into medium pieces with your hands and punch in a blender.
25.
The result should be caramel dust.
