Link to full video: https://youtu.be/9SwFxW-83AI
Ingredients included :
- Strong bread flour (170g)
- You could sub for gluten free bread flour instead.
- Crème pâtissière mix (25g custard powder,1/4 Madagascan vanilla pod
- 25g cane sugar
- Icing sugar (100g )
- Cocoa powder (10g )
Equipment included :
- 2 x Parchment paper sheets
- Plain 1mm tip nozzle
- Reusable silicon piping bag
- Pizza cutter
You will need to add :
•Unsalted butter*Dairyorplant(125g verycold for rough puff pastry and 25g soft for crème pâtissière)
• Whole milk *Whole dairy or full fat oat •Water (50mlforpastry,30 ml for the icing)
Other useful equipment :
• 2 x baking trays
• Palet knife or butter knife
Allergens: Wheat,Gluten (Unless you sub the flour)Wash equipment before use
1. For the rough-puff pastry,sift 125g the flour into a large bowl* Break 125g very cold butter** into 0.5cm cubes, add them to the bowl and coat them with the flour.You need to see bits of butter.
*Set aside 3 tablespoons (45g) and put into another bowl, you will use this for dusting when you come to roll the pastry. **you might want to put the butter in the freezer for a bit.
2.Make a well in the bowl and pour in 50ml of very cold water, mixing with fingertips until you have a firm rough dough adding extra water if absolutely needed.
3. Cover with a tea towel and leave to rest for 10 m ins in the freezer.
4.Meanwhile,from the 250ml milk you will need for the crème pâtissière pour only 200ml into a saucepan.
5.Find and remove the vanilla pod from the crème pattisiere bag. Slit in two and scrape out seeds with the pointy end of a knife. Put the pod and seeds into the saucepan and leave on a very low heat to infuse for 2 mins.
6. In a small bowl mix the remaining 50ml milk with the crème pâtissière mix until you have a smooth paste.
7.Return the paste to the saucepan making sure you get it all in. Use milk from the saucepan to rinse the mixing bowl to ensure you collect it all.
8. Now increase the heat to medium high and whisk constantly until your crème pâtissière thickens. It should be the consistency of whipped cream,thicker than a normal custard. Turn off the heat.
9.Add 25g of soft butter in small cubes to the saucepan and whiskit in until it starts to melt, and it incorporates completely into the crème. You willhave a glossy finish.
10. Pour crème pâtissière into a shallow dish,press a plastic lid on top touching the crème so that a skin does not form. A takeaway box lid is ideal for this. Leave to cool on a windowsill.
11. Turn on the oven to 200°C,Gas mark 6,and prepare a baking tray with the parchment paper. Try to find another tray around the same size that could sit on top.
12. Take your rough-puff pastry from the freezer and turn out onto a lightly floured surface,or a wooden chopping board works well,form gently into a smooth rectangle.
13.Draw a rectangle x 32cm of one of the pieces on parchment paper. Place this underneath
*the pastry, so you have a guide.
*The drawn side should face down,so it does not touch the pastry.
14.Rolldough,keeping edgesstraightand even aspos- sible.Push in the sides with your palms occasionally.Roll the pastry to the same size as your guide,you can trim if necessary.
15. Do not overwork the butter streaks;you should have a marbled effect. Keep flouring through rolling as the butter streaks especially will stick otherwise.
16. Fold the top third down to the centre,then the bottom third up and over that.Give the dough a quarter turn (to the leftorright)and rolloutagain in one direction to 22 x 32cm.
17. Repeat one m ore tim e.Your pastry should be approximately 2mm thick.Cover the rolled pastry with a tea towel and chill in freezer for 10 m ins.You could lay it on the baking tray for convenience.If fridge/freezer space is an issue,the rolled pastry can be cut half,creating two even sized rectangles.
18. Put your crème pâtissière that was on the windowsill in the fridge to cool further.
19. For the glaze,sift the icing sugar into a large bowl. Add 20m l of water and whisk together. It should be smooth,butnottoo liquid,foran icing which willspread easily and not run.
20. Transfer 2 tablespoons (30ml)of this glaze to a diffe- rent bowl and sift in the cocoa powder plus another 10m l ofmilk.Whisktogetheruntilsmooth,ensuringthereare no lumps or it could block the piping nozzle.
21. Take the pastry out of the freezer and using your ruler andpizzacuttercuttwocolumnsof6rectangles,10cm x 5 cm each. Place these evenly spaced with a 2cm gap on the prepared baking tray.You may need to do this in two batches if the tray is not big enough.
22. Place your second parchment (the one you have drawn on)paper on top followed by the second baking tray and put into the oven for 10 mins.
22. After 10 mins cooking,carefully lift off the second baking tray and parchment paper and leave in the oven for a further 3-5 m ins until the pastry is golden. Watch it does not burn,but remember you are looking for a crisp finish once cooled.
24.Once baked, place pastry rectangles on a rack to cool.
25. Take out the crème pâtissière from the fridge remove the pod and whisk it vigorously to loosen it up,it will become smooth again.
26. Use a tallglass to prop the piping bag open and pour in the creme. Make sure you turn up the pointed end,so the crèm e does not spill out. You will not need a nozzle for this.
27. Twist the top of the bag.
28. Lay out the pastry rectangles in 4 columns and 3 rows. Each mille feuille slice has 3 layers of pastry so you are just lining this up to be ready.Select the most even and neat onesto remain untouched,foricing later.
29. Pipe the crème to create two rows of 4 dots (8 dots in total) onto 8 of the pastry rectangles.The dots will be on show from the sides and are part of the finished look.
30. Wash and dry the silicone piping bag.
31. Dip and evenly spread white icing onto the 4 remai- ning rectangles – leave on a plate.
32. Take the piping bag and fit with connector and 1mm tip nozzle.
3. Fill the bag with chocolate icing and carefully pipe shortstripesapproximately1cm apartontothewhiteiced rectangles.You should get 8 stripes.
34. Take the toothpick and create a chevron pattern by dragging down through the chocolate stripes in alternating directions. You will have room for three long lines. We urge you to watch video for this.
35. Layer the pastry slices with crème pâtissière on top of each other and finish off with the iced layer. Repeat until you have 4 mille feuille slices.
36. Eat immediately,or place in the fridge to set a little more. Can be stored chilled for up to 3 days.