Mille Feuille |Classic French Pastry скачать в хорошем качестве

Mille Feuille |Classic French Pastry

Mille Feuille is one of the most classic French Desserts. It combines a Flaky puff pastry with silky vanilla creme diplomat which makes for such a beautiful and elegant pastry. I really like making this dessert because its so light and perfect with a cup of warm coffee and it also reminds me of Paris! My Detailed Video on Puff Pastry from scratch-    • How to Make Puff Pastry/Pâte feuilletée at...   For a Free 30 Day Trial to Skillshare (Watch my Professional Baking Classes for Free) https://www.skillshare.com/r/profile/... Discount Link to My French Pastry Masterclass https://www.udemy.com/course/puff-pas... Timecodes 0:00- Intro 0:28- Rolling and Baking the Pastry 1:25- Cutting the Pastry 2:35- How to Make Pastry Cream 4:28- Making Creme Diplomat 5:16- Piping and Assembling the Mille Feuille 6:19- Final Result --------------------------------------------------------------- Recipe Vanilla Creme Diplomat Pastry Cream 500 Grams Milk (2cups+1tbsp) 6 Egg Yolks 100 Grams Caster Sugar (1/2cup) 40 Grams Flour (2tbsp +1tsp) 1 tsp Vanilla 60 Grams Cold Butter (1/4 cup) 150 Grams Cream (1/2cup +2tbsp) 40 Grams Sugar (2tbsp+1tsp) Method 1. Roll out the puff pastry to 25CmX25Cm square 2. Bake with a tray on top for 200C/390 F for 10 Mins and 180C/350F for another 40 mins 3. Cool down pastry for 1 hour 4. Cut lengthwise into three pieces of length 8Cm at base 5. Cut again horizontally into two to get 6 equal pieces and then divide each piece into two 7. To make the pastry cream separate 6 egg yolks in a bowl and whisk in 100 grams of caster sugar 8. Once combined add 40 Grams Plain Flour and whisk until smooth (for 30 seconds) 9. Boil the milk and pour it in the egg mixture in two parts to temper the yolks 10. Cook the custard until it comes to a boil and then take it off the gas and add 60 Grams Cold Butter and 1 tsp Vanilla 11. Cool the custard in the fridge for atleast 1 hr 12. Whip cream to soft peaks and whisk the custard once cool and combine both to make a smooth creme diplomat 13. Pipe the cream and assemble the pastry alternating between each other 14. Finish with some icing sugar on top