LOCATION: Recipes >> Pastries >> Mille Feuilles 02
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Mille Feuilles 02
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Gateau Millefeuilles
(Gateau of a Thousand Leaves).
Yield 8" (20cm) suitable for cutting into 8 portions
12oz (360g) puff pastry
2oz (60g) jam
1/2 pt (3dl) pastrycream or fresh cream
4oz (120g) fondant or water icing
1oz (30g) browned almonds
Roll out the pastry very thinly and cut 3 discs of approx 9" (23cm)
diameter. This will shrink to approx. 8" (20cm) in baking. Prick
each piece all over with a fork or a docker and allow to rest for
at least half an hour. Bake in a hot oven at 450F (232C) until
crisp and brown in colour.
When cold, trim each piece to a perfect round shape and select the
best for the top. Sandwich the pieces together with the cream and
jam. Place the top disc on upside down to present a good surface.
Prepare the fondant with syrup to a thin spreading consistency.
Prepare a little of the icing in 2 colours eg chocolate and pink,
and fill a paper cornet with each.
Pour and spread the icing on evenly over the top and immediately
pipe alternate lines about 1/2" (12mm) apart of chocolate and pink
fondant from the paper cornets.
Using the back of a knife and wiping between each stroke, pull the
knife across the piped lines at approx 1" (2.5cm) intervals, pulling
first in one direction then in the opposite direction. (This effect
is called marbling or feathering)
Allow to set and trim off the edge. Coat the edge with cream and
mask with the browned almonds.
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