Turn puff pastry into a star ingredient with these millefoglie recipes!

Name: Turn puff pastry into a star ingredient with these millefoglie recipes!
Uploaded: 2019-07-28T09:54:21Z
Duration: PT192.602S
Channel: Top Cookist ideas

published on 28 July, 2019 at 11:54

1. Millefoglie with yogurt and lemon cream

INGREDIENTS
puff pastry
250g greek yogurt
200ml whipped cream
lemon zest

sugar

METHOD
1. Cut the puff pastry sheet in two parts and sprinkle with sugar and lemon zest.
2. Bake at 180°C/360°F for 15 minutes.
3. Mix the yogurt with whipped cream and lemon zest.
4. Add the cream on top of puff pastry, cover with a second puff pastry.
5. Serve or put the dessert in the fridge.

2. Kremsnite (custard slices recipe)

INGREDIENTS
1 package (250g) puff pastry
3 1/3 cup 800 ml ) milk, divided
1/2 cup (60g) all-purpose flour
3/4 cup (150g) sugar, divided
1/4 cup (30g) cornstarch
3 large eggs
1/4 tsp (1g) salt
2 tsp (10g) vanilla extract
1/3 cup (80g) whipping cream

METHOD

Prepare the pastry sheets. Preheat oven to 400F (200C).
Roll the puff pastry thin (so that you can cut 2 - 8 inch (20cm) squares in the end) and transfer to a baking sheet lined with parchment paper.
Bake for about 15 minutes or until golden. Cool completely.
Prepare the vanilla custard filling. Separate egg whites from yolks.
Mix yolks with ½ cup (100g) sugar, cornstarch, flour and gradually incorporate 1 cup (240ml) milk. Whisk to combine.
Place the remaining milk (560ml) into a saucepan and bring to boil.
While whisking continuously pour the yolks mixture over the hot milk and continue cooking until thickens. Remove from heat and add vanilla extract.
Add salt over the whites and start whipping until foamy. Gradually add the remaining ¼ cup (50g) sugar and continue whipping until stiff peaks form.
Gently fold the whipped whites into the hot milk mixture.
Whip cream until stiff peaks form. Incorporate into the mixture.
Assemble the cake. Cut the baked puff pastry into 2 8 inch (20cm) squares.
Place one square at the bottom of a square 8 inch (20cm) pan.
Add the filling and smooth the top.
Cut the remaining square of puff pastry into 6 or 8 equal pieces. Place them on top of the custard.
Refrigerate the cake for 3 -4 hours to set.
Dust with powdered sugar before serving. Enjoy!

3. Millefoglie cream cake

INGREDIENTS
1kg puff pastry

Cream:
500g milk
1 tsp vanilla
50 g powdered sugar
100g egg yolks
45g corn starch
150g butter
50g dark chocolate
White icing

METHOD

In the saucepan add the milk, vanilla and half the sugar into the pan.
In a bowl, beat the yolks with powdered sugar. Add corn starch and beat again. When the milk boils, pour some milk onto the yolks and mix well. Pour the yolks into the milk and set on fire (stir constantly with a whisk) until it thickens. Cook for 4 minutes on low heat.
Put the cream on a plate, cover with film and refrigerate.
When the cream is cold, whip it with butter.
Roll out puff pastry 2 mm thick in a 70 x 25 cm rectangle and put on baking paper. Pierce with a fork. Put the grate on it and 30 minutes at 180°C/350°F. After 30 minutes, remove the top sheet and sprinkle with powdered sugar. Cook another 10 minutes to caramelize. Cut into 3 and let cool on a wire rack.
Add the cream on top of puff pastry, cover with a second puff pastry and gently press to compact the cream. Give a layer of cream and finish with the last puff pastry. Press lightly. Pour icing, decorate with chocolate. Using a knife, create a decor.

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