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Millefeuille with creme patisserie & whipped cream

 

In the old days, our friend John, whenever he was visiting us, he was bringing a box full of "mother-in-law-tongues" from "Rhodesia", a pastry shop somewhere in suburbs.

After research we found another pastry shop at Kastella for this dessert . We consumed numerous boxes of these sweets so that we can decide which ones were the best.

I know, I know, dessert containing creams and syrups are not that healthy. I know, but whatever the calories are, this dessert is divine. I hope you have already made the pastry cream of my previous post. Because today we will create the "mother-in-law-tongues" and we need that pastry cream.

This dessert is made of a syrupy millefeuille pastry, accompanied with pastry cream and chantilly. Yes ... We will create this airy dessert! If you think it's not easy to make, I can tell you that you are wrong. Make the pastry cream and whipped cream from the previous day, and the following day make the syrup and your pastry.

While I write the post, I bring to my memory the taste and ..... Slourppppppp!

 

 

Ingredients : 

  • 2 millefeuille pastry sheets
  • 1 batch whipped cream
  • 1 batch pastry cream
  • 1 batch syrup
  • 1egg yolk
chantilly
  • 2-3 tbsp powdered sugar
  • 250 ml heavy cream
  • 1 tsp vanilla extract
syrup
  • 250 ml water
  • 250 gr sugar
  • 3 tbsp glucose

Preparation :

Prepare pastry cream (I made it the day before)
Prepare whipped cream (I also made it the day before)
  1. In a stand mixer's bowl, whip heavy cream till fluffy in medium/high speed.
  2. Add sugar and vanilla and keep whipping.
  3. Chantilly is ready when forms soft peaks. Don't over beat the cream as it will become crumble.
  4. Put in the fridge till needed.
  5. Before you start process, make sure you have the bowl and the cream at the fridge for at least half an hour.
Prepare syrup
  1. Place all ingredients in a sauce pan and boil for 5 minutes.
  2. Let aside till needed.
Prepare the millefeuille pastry sheet
  1. Unwrap the sheets.
  2. Place one on top of the other, patting them a bit but not that much to become wider.
  3. Having the wide side of the sheet in front of you, with a knife cut horizontally in the middle.
  4. Then cut vertically in 4 equal pieces so that at the end you have a total of 8 small pieces.
  5. With your hands, round the corners of each piece so that the shape is an oblong oval.
  6. Put all pieces in a pan that is covered with greaseproof paper.
  7. Dissolve the egg with a bit of water and brush the pastry pieces.
  8. Bake at preheated oven at 170C for 10-12 minutes.
assembling 
  1. As soon as you take "tongues" out of the oven, cut them lengthwise at the joint.
  2. Brush their top with syrup.
  3. Don't overdo it as easily millefeuille will become soft.
  4. Get the pastry cream and the chantilly and put them in pastry bag with a large tip.
  5. Open "tongues" at the cut you made and pipe creams, pastry first, chantilly next.
  6. Keep "tongues" in the fridge till you serve them.
 

 

Adapted recipe from Ευας

 

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