MILLE FEUILLE (NAPOLEON PASTRY SHEETS)
You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
- Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
- Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
- Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
- Transfer to cooling rack and cool completely before cutting.
- Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.
Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g
LAROUSSE GASTRONOMIQUE'S CHOCOLATE MILLE FEUILLES
This recipe adapted from Larousse Gastronomique is for a chocolate mille feuilles. Here cocoa is used in both the pastry and the cream, while the top layer is decorated with mint leaves and cherries which are known to pair well with chocolate. An extra kick of chocolate comes from the chocolate sauce that it is served with.
Provided by TasteAtlas
Categories Sweet Pastry
Yield 12 servings
Number Of Ingredients 18
Steps:
- Mix together flour, salt, and 575g (1 ¼ lbs) of butter, then add milk and double cream. Roughly stir everything together and leave it to rest for four hours. While the dough is resting, incorporate the cocoa powder into the remaining butter.
- Roll out the dough into a square and keep it in a cool place. Place the cocoa powder butter in the middle of the dough, fold the ends of the dough over the butter so you cover it completely, and then roll the dough out again. Again, fold into three and leave to rest for 30 minutes. Repeat this process five more times, resting for 30 minutes between each.
- Now, roll out the pastry to a thickness of 3 mm/1/8", cut it into three strips, and leave to rest for 30 minutes. Trim the edges, place the strips on a baking tray, and then first bake in a 200°C/400°F oven for five minutes, then at 150°C/300°F for the following 1 hour and 10 minutes. Once baked, cool on a wire rack.
- For the chocolate pastry cream, first, beat the egg yolks with sugar until pale, and add the flour and cocoa, but do not stir. Then, pour everything over with boiling milk, stir, bring to a boil and cook for three minutes. Finally, pour the finished cream into a clean bowl and cover it with a plastic wrap.
- Once cooled, thickly layer the strips of pastry with the chocolate pastry cream and decorate the top with mint leaves and cocktail cherries.
- Serve the individual portions with chocolate sauce.
CHOCOLATE CARAMEL MILLE FEUILLE
Make and share this Chocolate Caramel Mille Feuille recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First prepare chocolate pastry cream.
- Set out a large bowl of ice water and a smaller bowl.
- In a stainless steel pot, bring the milk to a boil.
- Whisk together the yolks, sugar and cornstarch in a mixing bowl.
- Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
- Continue adding milk, a little at a time, until fully incorporated.
- Boil the mixture, whisking constantly, for one to two minutes.
- Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
- Place the small bowl into the ice water bath.
- Stir frequently to keep the cream smooth.
- Cool to 140 degrees.
- Remove the cream from the ice bath and stir in the butter, in three or four additions.
- Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
- Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
- Place the pastry cream into a pastry bag fitted with a round tip.
- Cut the puff pastry into 15 rectangular pieces.
- Place them on a parchment-lined sheet pan.
- Turn convection oven to 375 degrees.
- Dust the tops of the pastry rectangles with granulated sugar.
- Bake for eight to ten minutes.
- Turn pan around and bake for another eight to ten minutes.
- Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
- Sift powdered sugar on the unbrowned side of the pastry.
- Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
- Watch carefully during this phase so pastry does not burn.
- Remove from the oven and cool to room temperature.
- Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
- Dust plates with cocoa powder and serve.
Nutrition Facts : Calories 558.3, Fat 39.5, SaturatedFat 15.4, Cholesterol 143.1, Sodium 220.5, Carbohydrate 43.6, Fiber 0.9, Sugar 10, Protein 8.2
CHOCOLATE NAPOLEON
This famous French pastry is commonly known as mille-feuille ("a thousand leaves"). The name is believed to be derived from the term "Napolitain," alluding to the tradition of layered desserts in Naples, Italy.
Yield makes one 12-by-4-inch Napoleon
Number Of Ingredients 8
Steps:
- On a lightly floured piece of parchment paper, roll out Puff Pastry to a 12-inch square, about 1/8 inch thick. Using a pastry cutter or pizza wheel, cut square into three 12-by-4-inch strips. Transfer dough and parchment to a large baking sheet; prick all over with a fork. Cover with plastic wrap; chill in the refrigerator or freezer until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
- Transfer sheet to oven; bake, rotating sheet halfway through, until pastry is puffed and golden around the edges, about 10 minutes. Set another baking sheet directly on pastry strips and continue baking until pastry is light golden in the center, 6 to 8 minutes more. Remove top baking sheet; bake until pastry is baked through and golden brown, 6 minutes more. Transfer to a wire rack to cool completely.
- In a small bowl, whisk together the sugar, butter, corn syrup, and 1 tablespoon milk. If the mixture is too thick to pour, add additional milk, 1 teaspoon at a time, until it reaches the consistency of sour cream. Transfer a quarter of the glaze to a small bowl; whisk in cocoa. Transfer chocolate glaze to a paper cornet; set aside.
- Pour white glaze onto one of the pastry strips; spread evenly with an offset spatula. Cut the tip of the paper cornet, and pipe lines of chocolate glaze crosswise over the white glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed strip, in alternating directions, to create a decorative pattern.
- Fit a pastry bag with a 5/8-inch plain tip (such as an Ateco #808) and fill with half of the Chocolate Pastry Cream. Pipe an even layer onto another pastry strip. Top with the remaining pastry strip, pressing gently to secure. Fill the pastry bag with remaining pastry cream, and pipe evenly onto the strip. Place the glazed pastry on top. Once assembled, the Napoleon is best eaten the same day; slice with a serrated knife.
- A pastry strip is spread with an even layer of white glaze. After piping lines of chocolate glaze on top, a wooden skewer is used to create a decorative finish.
- The other pastry strips are layered with Chocolate Pastry Cream before being topped with the glazed strip.
CHOCOLATE CINNAMON NAPOLEONS (MILLE-FEUILLE)
Mille-feuille is French for 'thousand sheets'. Usually it's puff pastry layered with pastry cream, but this is kind of an easy, redneck version with cinnamon graham crackers layered with chocolate whipped cream.
Provided by littleturtle
Categories Dessert
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream; add brandy and cocoa mix, and mix well.
- Layer the graham crackers with the whipped cream, ending with a layer of whipped cream (1 cracker for each layer).
- Let the stack sit overnight.
- Serve garnished with a sprinkle of chopped nuts and a cherry, if desired.
Nutrition Facts : Calories 255.9, Fat 11.7, SaturatedFat 6.3, Cholesterol 32.8, Sodium 242.9, Carbohydrate 34.8, Fiber 1.4, Sugar 22.4, Protein 3.4
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