Traditional Mille-feuille recipe 🍰
Get ready to discover the secrets of French pastry with this crispy and creamy Mille-feuille recipe. Follow each step to achieve golden, flaky layers and a velvety cream.
👉 Puff pastry macaroons:
Materials for sprinkling:
300 g wheat flour (T55),
6 g salt,
150 g very cold water,
25 g melted butter,
230 g Charentes-Poitou PDO butter for laminating.
Preparation:
Prepare the dough by mixing flour, salt, cold water and melted butter.
Add the butter for lamination and repeat the process with two separate layers. Let rest for 30 minutes.
Make two more single layers and let rest for 2 hours, or refrigerate each side. Make the final single layers before slicing and baking.
For the cream:
Warehouse workers:
750g milk
150 g zucchini
150 g eggs
20 g ready-made custard cream
60 g Manny porridge
75 g eggs
Ready:
The rest of the ingredients are on the next page.
Heat the milk with a pinch of sugar.
Beat the eggs
