A 1000 sheets for the 100th!
A delicious and quite complicated dessert because it uses several pastry techniques: puff pastry, custard and icing.
It is not clear who invented the mille feuille, but its first recipe appeared in 1806, published by Rouget.
Mention is made in the 17th century by the famous Pierre-François de la Varenne, in his Cuisinier François, in 1651 of a fairly similar preparation, but then flavored with Kirsh or or Rum.
In 1867, the Parisians discovered it in the Sergent pastry shop.
It's a total success!
1000-sheet recipe:
The secret to a good mille-feuille is obviously the puff pastry (you need 3 layers).
In the rules of the art, it is necessary to put in it pastry cream with vanilla (or other) or whipped cream and fruit.
How many leaves does a mille-feuille?
729, because at each turn we fold the dough in 3, roll out, fold in three and do this 6 times.
Ingredients:
- 3 puff pastry rectangles of 5 by 20 cm
- 25 cl of milk
- 1 egg
- 1 vanilla pod
- 50 gr of sugar
- 30 gr of cornstarch
-
Icing
sugar
Bring the milk to a boil and let the seeds infuse vanilla and bean for at least 15 min / Mix the sugar, flour and egg / Bring the milk to a boil again and pour it gently over the mixture and whisking to thicken it (put back to heat gently if necessary) / Let cool / Prick the dough rectangles and bake them for 20 min in an oven at 180 ° / Assemble the mille-feuille by alternating layers of dough and cream / sprinkle with icing sugar.