Mille-feuille with homemade vanilla: the easy and crispy recipe

Method

1. 1

   Put the flour in a fountain in the bowl, add the salt and pour the cold water gradually.

2. 2

   Stretch at minimum speed, then accelerate until you get a homogeneous ball of wet.

3. 3

   Wrap in film paper and rest for 30 minutes (or one night). Place the flour in a fountain, add the sliced temperate butter and mix.

4. 4

   Make a 1 cm rectangle, wrap and rest for 30 minutes in the cool. Lower the butter on the floured plane with a baking roll.

5. 5

   Place the sore on the butter (wetter length = half the butter).

6. 6

   Fold the edges of the butter to completely wrap the soak.

7. 7

   Spread the dough over 1 cm and fold the top quarter downwards.

8. 8

   Brush the excess flour gently.

9. 9

   Fold the lower quarter upwards leaving 2 cm of space.

10. 10

    Fold the dough in half to form the first double round in a wallet.

11. 11

    Wrap and rest for 30 minutes in the cold. Arrange with the folds on the sides and lower by 1 cm thick.

12. 12

    Fold the upper and lower quarters with 2 cm of space.

13. 13

    Fold the dough in half to complete the second double round.

14. 14

    Wrap and rest for 30 minutes in the cold. Lower by 1 cm for the final single round.

15. 15

    Fold the bottom third down, then the remaining third upwards.

16. 16

    Wrap and rest for 30 minutes. Foiled pasta ready. Pour the milk with half the sugar into a saucepan and bring to a boil.

17. 17

    Cut the vanilla pods in half, scratch the seeds and add them to the milk.

18. 18

    Blanch egg yolks with the rest of the sugar with the whip.

19. 19

    Add the Maizena by whipping well.

20. 20

    Pour the milk at 60°C over the yellows, stirring constantly.

21. 21

    Transfer to the pan and cook 3-4 minutes over moderate heat.

22. 22

    Add the butter and mix vigorously until fully incorporated.

23. 23

    Pour into a dish in a thin layer, cover and cool in the cool. Lower the laminated pulp to 3 mm and place it on sulfurized paper.

24. 24

    Equalize the edges with a knife.

25. 25

    Cover with a second sheet of sulfurized paper and close the plate.

26. 26

    Cook in an oven at 200°C with ventilated function.

27. 27

    As soon as the sheeting dore, lower to 180°C and continue 20-30 minutes.

28. 28

    Check the cooking by gently opening and lifting the paper. Remove the paper from the top and sprinkle with thin rain ice sugar.

29. 29

    Bake at 240°C for a few minutes to caramelize sugar.

30. 30

    Let cool completely. Cut the dough into three equal rectangles.

31. 31

    Equalize the edges with a saw knife. Beat the butter softened for 5 minutes until bleached.

32. 32

    Add the cold pastry cream and mix vigorously.

33. 33

    Pour into a socket pocket with a 10 mm solid socket. Drain the cold floret cream with mixed ice sugar and Kremfix.

34. 34

    Add a few drops of vanilla and whisk until firm. Check the muslin cream in drops on the three rectangles and book 30 minutes. Superpose the rectangles with muslin cream between each, put the chiffon in zig zag diagonal fine-wide-fine on the top, sprinkle with golden flakes and set aside until the tasting. For a better result, prepare the inverted laminated dough the day before. This leaves more time for rest and improves the final texture of the sheeting.

Nutrition

calories

620 kcal

fatContent

39 g

fiberContent

1 g

sugarContent

28 g

sodiumContent

280 mg

proteinContent

8 g

cholesterolContent

185 mg

carbohydrateContent

58 g

saturatedFatContent

24 g

unsaturatedFatContent

15 g

Indicative values from the source, for the original recipe.

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