let’s bake a French pastry in my tiny Parisian kitchen скачать в хорошем качестве

let’s bake a French pastry in my tiny Parisian kitchen

Recipe below! This is my take on a traditional mille feuille with a chocolate puff pastry and coffee chocolate pastry cream using @durosecoffee Chocolate and coffee is one of my favorite combos, and I was a little nervous with how the cocoa powder would affect the dough, but it came out so light and flaky! If you click the link in my bio, I have linked all the tools and coffee machine that I used as well as similar vintage bowls and plates and my outfits! Link is in my linktree in my bio☺️ Here's the recipe - makes 4 mille feuilles Chocolate Puff pastry 25 grams of unsalted butter melted 115 grams of plain flour 15 grams of cocoa powder 4 grams of salt 8 grams of sugar 60ml of water 125 grams of unsalted butter -Melt the butter and pour over the rest of the other ing except the 125 grams of butter. Mix together till it forms a smooth bowl. Flatten and cover with plastic and place in fridge for 1 hour. Take the 125 grams of butter and flatten it in a parchment square about 12x12cm. Roll out dough to 12x24 cm and place butter in middle then fold over. Roll out dough to about 0.4cm thick then fold in 1/3 like a letter. Rotate dough and roll out again and do the same fold. Cover with plastic and put in fridge for 1 hour. Perform 2 more folds then place back in fridge for another hour, then do another 2 folds for a total of 6 folds. Place in fridge overnight. The next day roll out dough to a 1-2mm thickness, place on tray, prick all over with fork then place in fridge while preheating the oven to 200C/400F. Before placing in oven, cover with parchment and a baking sheet or pan on top to ensure the dough bakes evenly and flat rather than wonky. Bake for about 15 minutes, then remove parchment and tray and bake for another 10-15 minutes. Let cool completely then trim off edges, and cut into 12 rectangles of about 4x11cm. Coffee Pastry Cream 100 grams @durosecoffee 75 grams milk 20 grams butter 40 grams sugar 30 grams of egg yolk (about 2 eggs) 12 grams of cornstarch 12 grams flour Pinch of salt Dash of vanilla extract About 50 - 100 grams of chocolate (depends on how chocolatey you'd like it and luse a 50% cacao chocolate) 150 grams of cream -Bring milk and coffee to steam, pour over the rest of the already mixed ingredients, except butter. Put back on medium heat and whisk continuously till it thickens and bubbles. Take off heat and mix in butter and chopped chocolate. Cover with plastic and leave to cool. Whip cream to stiff peaks, then fold into the cooled pastry cream. Then put in piping bag. Pipe in alternate layers of cut puff pastry and cream et voilà bon appétit!