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Chef Angelique’s Mille Feuille

Mille Feuille

for 4 folks


  • 400g selfmade or comfort puff pastry

  • 3 egg yolks

  • 250 ml of milk

  • 20 g of sifted flour

  • 50g castor sugar

  • 3ml vanilla essence

  • 250ml icing sugar

  • 5 ml of water

  • 5ml lemon juice

  • 30g darkish chocolate ganache


  1. For the pastry cream, scald the milk and vanilla essence in a saucepan on the range.

  2. Beat the yolks and sugar. Add the flour, mix till you get a clean paste.

  3. Mood the egg yolk combination with the scalded milk.

  4. Return to a clear pot over medium warmth and stir till thickened. The combination ought to attain the boiling level. The flour will stabilize the combination to stop it from coagulating an excessive amount of, nonetheless we have to cook dinner the flavour of the flour.

  5. Cross the heavy cream by way of a sieve to take away any undesirable lumps.

  6. Enable to chill with a bit of clear movie on the floor of the cream, pierced with a knife. This may forestall a pores and skin from forming.

  7. Roll the dough very skinny and lower 3 rectangles.

  8. Weigh with the oven tray and bake at 220°C. – Chilly.

  9. Sandwich with Custard and Water Glaze Glaze: To make the water glaze, merely mix the water, lemon juice, and icing sugar till clean.

  10. Soften the chocolate and piping on an iced floor.

  11. Use the tip of a paring knife or toothpick to create a feathered impact.

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