Millefoglie: National Day of Challenge 8/11-17/2013
The National Day of Challenge for this week consisted of Raspberry Tart, Creamsicle, Lemon Meringue Pie, Rum, and Vanilla Custard. We chose to combine the raspberry tart with the vanilla custard and create our very own millefoglie.
Gateau de mille-feuilles which in French meant “cake of a thousand layers”, the French have now shortened this to simply “millefueille” which roughly translates to “a thousand leaves” and is more commonly known of as a Napoleon. Traditionally, this cake is made up of three layers of puff pastry and two layers of pastry cream with the top layer having a dash of powder sugar or glazed with frosting, with or without chocolate combs.
Not to be outdone, the Italians also came up with their version which includes a layer of sponge cake in between the layers of puff pastry. (BTW-Italians are actually are known for their savory version having spinach and pesto.)
Given our Italian origin, we created our own version of millefoglie with a twist (could you doubt it?) Rather than making a rectangular-shaped millefoglie, we cut ours into circles and then weighted the pastry while it baked so that the layers were a little more dense (and delicious).
We totally understand if you don’t want to make your own puff pastry (because it is very labor intensive), so feel free to purchase some frozen puff pastry, allow it to thaw, and then cut from there. It will work just as well and your family & friends will be just as impressed with your millefoglie. We are only showing the recipe for frozen, so if you want our recipe for home made puff pastry, please let us know and we will post it.
This is fabulous and light for summertime. Enjoy.
Ciao for Now!!!
V & K
Battinburg Cakes Millefoglie
Yield: 3-4 individual cakes
- 2 cups Crema Pasticcera Velutto (velvet pastry cream)
- 1 sheet frozen puff pastry, thawed overnight in the fridge or for 40 minutes on the counter
- ½ cup granulated sugar
- 2 pints fresh raspberries
- Confectioner’s (powdered) sugar
Preheat oven to 350 F
Line a cookie sheet with foil if you are not using a Silpat baking pad. You will need a second cookie sheet of equal size unlined with foil.
On a floured surface, gently roll out puff dough to about 1/8 inch thick. Using a circle cookie cutter or biscuit cutter, cut out the dough into rounds and place on foil-covered cookie sheet. You should get about 9 circles per puff pastry sheet.
Sprinkle about 2 tbsp of granulated sugar evenly over the top of all of the puff pastry circles. Using a fork, prick each circle about 3 times.
Spray a sheet of aluminum foil with cooking spray and cover the puff circles with the sheet of foil. Using another empty cookie sheet, place it over top of the aluminum foil. This will keep the dough from puffing up. We want nice thin wafers of our sweet puff pastry.
Bake at 350 degrees F for 15 minutes.
Remove both cookie sheets from oven. Carefully remove the top cookie sheet and foil covering the puffs. Keep this foil sheet handy because you’re going to use it again.
Carefully turn over each puff circle. Re-cover with the saved foil sheet and re-weight using the empty baking sheet as before. Bake another 10 minutes.
Remove both cookie sheets from the oven and place puff circles immediately on a cooling rack. Your puff circles should look flaky. Cool until the puff circles reach room temperature.
To assemble the millefoglie:
Place one puff pastry circle on a serving plate. Singly place raspberries around the edge of the puff pastry to make a ring. Then, spoon Crema Pasticcera Velutto into center of your raspberry ring.
Place another pastry round on top of the raspberry/cream layer and repeat arranging raspberries and crema as you did for the first layer.
Top the whole thing with another puff pastry disc and dust with powdered sugar (or drizzle with chocolate and then dust) and garnish with a mint sprig.
Refrigerate until ready to serve.