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Crunchy mille-feuille with vanilla cream
Crunchy mille-feuille with vanilla cream

Get it all on this Recipe...

Download Crunchy mille-feuille with vanilla cream as pdf
Servings
4
Preparation Time
  • 35 minutes
Cooking Time
35 minutes
Recommended Wine
Loupiac
Ingredients
1/2 lb. puff pastry, 3 1/2 oz. powdered sugar, 1/2 lb. creme patissiere (pastry cream), 1/2 lb. whipped cream, 1 vanilla pod, 3 1/2 oz. granulated sugar, 0.44 lbs. raspberries, 1 pint water Fruits for the decoration: Strawberries, raspberries, pineapples
Preparation Instructions
Spread the dough in a large rectangle of about 1/10 inch thick. Bake in a 420 degree F. oven, on a baking tray. Place a grill on top of the pastry, so the dough does not spread too much. After baking, cut the dough into 4 equal rectangles of 3 1/2 in length and about 1 1/2 inches in width - one for each person. Sprinkle with powdered sugar and caramelize. Turn the squares around and caramelize from the other side. Vanilla cream: Mix 1/2 lbs. creme patissiere with the vanilla pod. Stir until well blended and creamy. Beat 1/2 lb. heavy cream and incorporate it to the previous mixture, along with 1/2 tablespoon powdered sugar. Stir gently with a wooden spoon. Raspberry sauce: Mix the raspberries with water. Strain to remove the seeds. Add sugar to this raspberry juice. Mix well. Refrigerate until time to serve.
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Chef Name

Crunchy mille-feuille with vanilla cream

Crunchy mille-feuille with vanilla cream-

  • Spread the dough as large rectangle with a thickness of about 0.1 in.
  • Cook in the oven at 428 degrees F on a baking tray. Place a grill on top of it, so to avoid that the dough does not grow too much.
  • After cooking, cut the dough into 4 equal rectangles of 3.5 in lenght and 1.6 in width, one for each person.
  • Sprinkle with powdered sugar and caramelize. Turn the squares around and caramelize from the other side.
  • Vanilla cream:
  • Mix 0.55 lbs. creme patissiere with the vanilla pod.
  • Stir, so that the mixture becomes homogene and creamy.
  • Beat 0.55 lbs. creme fraîche and incorporate it to the previous mixture with ½ tbsp. powdered sugar.
  • Stir delicately with a wooden spoon.
  • Raspberry sauce:
  • Mix the raspberries with water. Then, strain it in the Chinese to remove the seeds. Add the sugar to this raspberry juice. Stir to incorporate it well. Store cold until serving.
  • ★★★★   58 votes
    Reviews (9)
    byCrane, May 19, 2012
    My husband special dessert recipe, actually I always make this every family day. He used to be a fan of this because of its extraordinary flavor! You don’t have to change anything for this dessert, it’s absolutely perfect!
    byKylie_Hailey, May 16, 2012
    This is one of my favorite desserts back when I was still on the third grade, when I first tasted this treat. I have a chef aunt and she is an expert in making desserts and you know what? This recipe of yours tastes the same with my aunt’s recipe. Good job!
    byNasty, May 14, 2012
    I need to buy a perfect dough for a great output for this dessert recipe…and so I did. But the result was unexpected - to twist out into nothing; I haven’t even tasted it because I was able to come up with an unfinished product. The procedure is a bit hard for me to follow; I’m not a chef anyway so how can I rely on this one?
    byPaula, April 19, 2012
    I don’t like the sweetness of this recipe, too much to handle. And had trouble reading the instructions, sorry but not good for me.
    byQuinton, Amy S., April 13, 2012
    This was so easy and quick to make and guests were so impressed by the looks of it they thought it was bought from a bakery! I Overall, it was presentable and tastes yummy and worth a try.
    byFred S., March 28, 2012
    after stumbling upon your website, i tried making several salad and dessert recipes. so far, this is the most difficult dessert i have encountered and i wasn't satisfied with the results. the wine suggested for this recipe is also very hard to find.
    byScott, March 12, 2012
    This is probably my new favorite dessert. The texture is lovely, crispy outer core with a deliciously creamy and sweet filling. I actually thought of a lot of variations for this recipe, but I haven’t tried yet.
    byAlexis, March 8, 2012
    I tried this recipe many times and I made some twist on it by replacing vanilla ice cream with chocolate! My kids really enjoy this dessert! I also add some cashew nuts to give other relish on it and each time I made my own experiment it all shots out well. This seems to be my kids’ desired dessert recipe!
    byAndrea Simmon, March 3, 2012
    So terrific! These are delicious! Just because we like it, I added 2 tbsp of cinnamon to the sugar/cream mixture. I agree with the chef, that you could easily cut back on the sugars as it turns out very sweet. Next time I make this, I may experiment with other flavors of ice cream besides vanilla, chocolate cream or caramel ice cream. Possibilities are endless. YUM!
    If you have a specific diet choice or preference, and are looking for a specific recipe, GourmetRecipe.com has good range of recipes.


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