Millefeuille with vanilla pastry cream

A cult dessert par excellence, millefeuille with vanilla cream is delicious and deliciously scented.

Ingredients for 4 persons :

  • 400 g of puff pastry
  • 4 tbsp. icing sugar

Vanilla pastry cream

  • 25 cl of whole milk
  • 2 eggs
  • 80 g of caster sugar
  • 20 g flour
  • 20 g of Maïzéna
  • 1/2 vanilla bean
  • Sweety salty, here are our millefeuille recipes.

Millefeuille with vanilla pastry cream

For the vanilla pastry cream:

  • In a saucepan, bring the milk to a boil with the half of the vanilla pod.
  • Leave to infuse for 10 minutes.
  • Clarify * the eggs, blanch the yolks with the sugar. Incorporate the sifted flour and the Maïzéna.
  • Pour in the milk gradually.
  • Mix well and cook over low heat while stirring with a whisk until boiling.

Cut out 12 rectangles of puff pastry (10 x 15 cm), place them on a baking sheet covered with baking paper.

Prick it, leave to rest in the refrigerator for 15 minutes.

Preheat the oven to 200 ° C (th.7).

  • Remove the baking sheet from the refrigerator, cover the dough with another sheet of baking paper and another baking sheet (to prevent the puff pastry from developing too much).
  • Bake and cook for about 15 minutes.
  • Remove from the oven and let cool on a rack.

Soften the pastry cream by whisking well, place it in a pastry bag, garnish 8 of the dough rectangles.

  • Start to assemble the millefeuille by superimposing 2 rectangles garnished with cream.
  • Sprinkle the last rectangles with icing sugar.
  • Place under the grill of the oven until caramelized and finish assembly.

Sprinkle the whole thing with icing sugar and enjoy!

Chef's B.A.BA:

If the puff pastry fails to cook after 15 minutes. Reduce the oven temperature to 180 ° C (th.6) and continue cooking
cook 5 to 7 minutes.

Cellar side to accompany the millefeuille

The millefeuille leaves everyone with an impression of familiarity, reinforced here by a vanilla flavoring, which is a great classic. Everything is played in this dessert between the crunchiness of the puff pastry and the soft velvety of the cream which respond to each other for our greatest happiness.

And if a glass of still water is quite enough to fully appreciate this cake, you can also try to transcend your pleasure by accompanying it with a glass of well-chosen wine.

So with a Monbazillac with assertive sweetness and aromas mingling crème brûlée, vanilla and honey, it is a tone-on-tone accord that will be made, thus increasing tenfold all the dimensions of the millefeuille.

Those who are less fond of sugar will rather go for a wine with more nervousness, such as Coteaux du layon Chaume, to which aging in barrels will have brought vanilla and caramelized nuances, for a fresher alliance, without opposing the millefeuille.

Price ideas (in 2011):
Monbazillac € 7 to 30, Coteaux du Layon thatch € 12 to 25
Mr. Chassin

Cooking Words for Yarrow

  • Blanch an egg: whisk whole eggs or egg yolks with sugar until the mixture turns white.
  • Clarify eggs: separate the yolks from the whites.

Recipe: T. Bryone
Photo: C. Herlédan

Video: How to Make Pastry Cream (May 2021).