Mille Feuilles Recipe is a custard with a creamy smooth texture and a balance of vanilla taste with a crisp, crunchy pastry topped with a smooth and shiny glaze.

Recipe for 8 pieces

Ingredients:

1 baking sheet

Puff pastry

400 g puff pastry

100 g granulated sugar for

Roll

Cream

300 g vanilla cream

2 sheets of gelatin

150 g cream

also

Flour for editing

Powdered sugar for dusting

250 g of fresh berries (e.g. Raspberries, blueberries)

Mint leaves

Method:

1. The puff pastry in the baking school described in detail prepare. Weighing 400 g, freeze the remaining dough, or the appropriate amount of thaw. The puff pastry on a lightly floured surface with a Roll rolling pin rectangular (30 × 40 cm). From both sides Sugar and sprinkle again with the rolling pin over. roll The puff pastry into 3 strips of 10 cm width, cut to Baking paper and cool for 30 minutes.

2. Preheat the oven to 190 ° F. Top and bottom heat. The Dough before baking with a fork, with a baking paper cover slips and an oven grill. Thus, the dough to rise evenly. First, in preheated oven Bake on a baking sheet on middle rack for about 12 minutes, then turn and bake another 4-5 minutes. Then in cool cut each 8 parts and leave.

3. The vanilla cream prepared as described in the recipe. 300 g Remove them, place cold and the rest of the cream with fruits Serve as a dessert. The gelatin in cold water to soften and beat the cream until stiff with an electric mixer. Gelatin well, dissolve in a small saucepan and heat, 1 tablespoon cream in the gelatin mix and remaining under the Vanilla cream type. The whipped cream with a whisk fold in gradually.

4. The puff pastry trays lay in the Cream a pastry bag Hole tube with a small spray on and fill. With puff covering spray on another layer of cream, and again Cover them with soil. The mille-feuille with powdered sugar powder and garnish with the berries and mint leaves.