Name: Mille-Feuille Cake (Napoleon)
Prep time: 120 min
Yield: 10
Cuisine: Francesa
Ingredients: 1 kilo puff pastry; 1 liter cow's milk; 2 tablespoons cornstarch, cornstarch; 1/2 cups granulated sugar; 2 egg yolks; 1 1/2 teaspoons vanilla essence; 1 1/8 cups whipping cream; 1 tablespoon icing sugar; drops yellow food coloring; 1 cup icing sugar; 5 tablespoons water, for the glaze; 1 tablet semisweet chocolate, (for decorating the glaze); 1/2 cups cow's milk, (for melting the chocolate)

Preparation

Medium

Heat the milk with the sugar until boiling. Mix the egg yolks with the cornstarch, vanilla, and yellow food coloring. Gradually add hot milk while whisking with a balloon whisk. Finally, return it to the pot where the milk with sugar was. Cook over low heat for about 10-12 minutes, stirring with a balloon whisk. Remove from heat and let cool with plastic wrap to prevent a skin from forming. Whip the Lyncott cream with the powdered sugar until it resembles Chantilly cream. Gently fold the pastry cream (from the previous step) with a balloon whisk. Roll out the puff pastry to half a centimeter thick to cover the entire baking tray. Place it on an ungreased baking sheet covered with parchment paper and raw seeds. Bake for 40 minutes at 200º Celsius. Remove the parchment paper and seeds, and return to the oven for another 5 to 10 minutes to finish cooking. Once baked, cut into 3 strips lengthwise. Place the first strip on a serving platter, fill it with half of the cream, and place the second strip of puff pastry on top. Cover again with the remaining pastry cream and place the third strip of puff pastry on top. You can sprinkle with powdered sugar or decorate with a glaze like in the picture. To decorate the mille-feuille cake like in the picture, you need to prepare a glaze with: 1 cup of powdered sugar, and 3 to 5 tablespoons of water. To achieve the frosting, sift the sugar into a bowl and gradually add the water, whisking with a balloon whisk. (As you whisk, it thickens until creamy). Cover the mille-feuille cake with the white glaze. To make the chocolate stripes, melt 1 bar of semi-bitter chocolate with 1/2 cup of milk in a pot. With this mixture in a piping bag, make horizontal stripes (across) on the glaze. Finally, with a metal spatula (or a toothpick), create vertical stripes; first from top to bottom and then from bottom to top. This technique will form the chocolate arrows on the white glaze that are typical of this dessert.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Mille-Feuille Cake (Napoleon)

Ingredients

Preparation

Nutritional information

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