How to cook mille-feuille cake with pastry cream
The mille-feuille cake is believed to have its origins in 1613, when the French pastry chef Claude Lorrain created it made from puff pastry, a very thin crumbly dough made with flour and butter.
The mille-feuille cake consists of a French dessert made with a layer of baked puff pastry and a layer of pastry cream or whipped cream, then cut into rectangles and sprinkled with icing sugar. The puff pastry layers can be very thin to place as many, as necessary.
Preparation: 20 min | Cooking: 20 min | Total: 40 minutes
Serving: 4 Servings | Difficulty: Easy | Dessert
Each 116-gram serving, based on a 2,000-calorie diet, contains:
On a flat, floured surface, stretch the puff pastry until it is half a centimeter thick.
Cut four rectangles of 10×6 centimeters and place them on a tray with star paper.
With a fork, chop the dough and place beans or rice on top.
Bake for 20 minutes or until tan. Remove the beans or rice.
On the tray where you will mount the thousand leaves cake, place a plate of baked puff pastry and a layer of vanilla pastry cream until you finish with a plate.
Decorate with icing sugar.
Substitute the custard filling for a strawberry jam with Philadelphia cheese or free your imagination with your favorite flavors.
Puff pastry is a source of energy and ideal for those who do sports.
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