Mille-feuille

Alright, I thought this would be an easy dessert to make. Oh, foolish me. Even with the purchase of the puff pastry dough, this recipe has a lot of steps. I made the pastry cream, whip cream, and icing. We thought it was great. Since Valentine's Day is approaching, I decided to skip the chocolate on top. If you want to make a fancy dessert, this is a great choice. Just remember to wash your berries and allow them to dry before placing them onto the whip cream unless you like the streak look.

Mille-feuille aka Napoleon
1 box of puff pastry sheets
frosting (recipe below)
Pastry Cream (click here)
Whip Cream (click here) 
1 box of fresh raspberries

Directions:

1. Defrost the puff pastry dough according to the package.
2. Preheat oven to 400 degrees F.
3. Line a baking sheet with parchment paper.
4. Roll out the dough and cut into 3 equal pieces.
5. Transfer the dough onto the baking sheet.
6. Cover with parchment paper.
7. Place another cookie sheet on top and place a heavy oven proof dish on top.
8. Bake the puff pastry dough for 20 minutes or until golden brown.
9. Uncover and allow the dough to continue baking for another 5 minutes.
10. Remove from oven and allow to cool.
11. Once cooled, place one piece of the puff pastry onto a wire rack.
12. Evenly spread the white frosting on top of the puff pastry.
13. With the red frosting, create designs on top of the white frosting by piping or dragging a knife through lines. Set aside to set.
14. Place another piece of puff pastry on a serving dish.
15. Spread the pastry cream over the first layer.
16. Place the second layer of puff pastry on top of the pastry cream layer.
17. On top of the second layer, spread the whip cream on top.
18. Sprinkle fresh raspberries on top of the whip cream.
19. Place the frosted piece of puff pastry on top of the raspberry layer.
20. Refrigerate an hour before serving. 

Mille-Feuille recipe adapted from About.food.

Frosting:
1 cup powdered sugar
2 Tbsp unsalted butter, melted
2 Tbsp milk
1 drop red food coloring

Directions:

1. In a medium bowl, combine the powdered sugar with the butter and milk. (Add additional milk if needed for the desired consistency).
2. Remove 1/3 of the frosting and place into a small bowl.
3. Add the red food coloring and mix.

Frosting recipe adapted from Culinary Couture. 

One year ago............................................I made Spartak Cake.
Two years ago..........................................I made Vanilla Cupcakes.
Three years ago.......................................I made Wild Mushroom Soup. 

Did you already know.........................
-Mille-feuille name means cake with thousands of layers.
-Another name for mille-feuille is Napoleon.
-The dessert was not named for Napoleon Bonaparte since it was named before Bonaparte was born. 

Pastry Cream

I probably watch Food Network more than any other channel. I was watching Barefoot Contessa make this divine looking Strawberry Tart. Since I really didn't want to make a tart, I comprised and filled strawberries. I wanted to try the cream before making something more elaborate. Normally, I have an easy time taking photos of my son. Not this time, he just wanted to eat all the filled strawberries. He also made lots of faces. He looked angry. He crossed his eyes at me. He looked scared. He ate the filled strawberries bottom first. I am really surprised he didn't make a mess. Most of the photos were not even in focus. It is hard to take a photo if one is laughing. He does make me laugh often.

Pastry Cream
5 egg yolks
3/4 cup sugar
3 Tbsp arrowroot 
1 1/2 cup  milk
1/2 tsp vanilla
1 Tbsp butter
1 Tbsp heavy cream

Directions:

1. In a large bowl, beat the egg yolks and sugar for 4 minutes in a mixer on medium high speed.
2. Add the arrowroot and mix well.
3. In a medium pan, heat the milk until steaming. Stir constantly.
4. Slowly, pour a Tbsp of heated milk into the mixer while the mixer is mixing.
5. Gently, pour a little more of the heated milk into the mixer to temper the mixture.
6. In a steady stream, add the remaining amount of the milk into the egg mixture. 
7. Add the egg mixture into the medium pan and heat over low heat for 7 minutes. Stir constantly.
8. Once the mixture begins to become a thick pudding, whisk the mixture for 2 minutes.
9. Remove from heat.
10. Stir in the vanilla, butter, and heavy cream. 
11. Transfer the pastry cream into a bowl.
12. Cover with plastic wrap. Press down so the plastic wrap is touching the top of the pastry cream.
13. Refrigerate the pastry cream until cooled completely.

Recipe adapted from Ina Garten.

One year ago.............................I made Steak Sandwich.
Two years ago...........................I made Banana Split Cake.

Did you already know........................
-Pastry cream is a rich custard.
-Custards have been around since the Middle Ages. 
-Pastry cream is the filling for eclairs and Boston Cream Pie.