The Art of French Pastry

MILLE- FEUILLE / NAPOLÉON ...

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YIELD | ONE LARGE MILLE- FEUILLE, FOR 6 PEOPLE (SIX 2 × 3–INCH PIECES FROM ½ BATCH OF PUFF PASTRY) 3-DAY R ...

Pastry and Pastry Cream, you will be able to make a mille-feuille, also known as a Napoléon, one of the ...

with the creamy pastry cream, while the top is usually covered with some kind of sugar coating. It’s simple ...

name Napoléon, which could be a reference to the Italian city of Naples, known for its own baroque desserts, ...

I am giving you a recipe that uses a half batch of puff pastry, making enough to yield six 2 × 3– ...

days, ideally you should leave the rolled-out puff pastry dough in the refrigerator overnight to dry out slightly ...

BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature (this ...

the puff pastry butter block and for the mousseline filling): Digital scale, set to metric weights Equipment needed fo ...

sheet pans lined with parchment paper 1 dough docker or fork Plastic wrap 1 digital thermometer KitchenAid or st ...

1 rubber spatula 1 wire rack 1 pastry bag fitted with a ½-inch round tip 1 ruler 1 long serrated knife ...

twice from start to finish. UNDERSTANDING INGREDIENTS The cream used to fill these Napoléons is called mousseli ...

shape once piped, it needs additional fat. Fat is a solid and crystallizes once it cools, so the more of ...

be soft when you add it to the pastry cream, and that the pastry cream not be too cold, or the butter will crys ...

do in other pastry cream recipes in this book. Before assembling the mille-feuille we dust the top of the bake ...

so that the pastry will remain crisp for a longer time. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT ...

MOUSSELINE Whole milk (3.5% fat) | 225 grams | 1 cup Granulated sugar | 33 grams | 2 tablespoons plus 2 ...

1 teaspoon All-purpose flour | 6 grams | 2 teaspoons Granulated sugar | 33 grams | 2 tablespoons plus 2 teas ...

grams | 3⅖ ounces Confectioners’ sugar, for dusting | As needed | As needed METHOD DAY 1 AND DAY 2 Make the puff ...