Milles Feuilles


Milles Feuilles
(Adapted from Preppy Kitchen)
Yield: 9 pastries

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Ingredients

400g Puff Pastry
Diplomat Cream

Glaze:
3 cups powdered sugar
2 tsp vanilla
1/4 cup milk
1/4 cup cocoa powder

Directions

1. Thaw your puff pastry on the counter for about 1 hour. Preheat oven to 400F.

2. Roll out the puff pastry to about 1/16 an inch then use a knife or pizza cutter to cut 2x4 inch rectangles.


3. Line a baking sheet with parchment paper then place the first batch of rectangles about 2 inches apart. Place another sheet of parchment on top then cover with another baking sheet. (This will help keep the pastry from puffing too much!)

4. Bake for about 10-12 minutes rotating tray halfway through. Remove from oven and transfer to a wire rack to cool. Repeat process with the rest of your rectangles.

5. To make the glaze, add the powdered sugar to a large bowl then pour in the vanilla extract and 3 tablespoons of milk. Whisk together to form a thick consistency that drizzles off your whisk.

6. Transfer about 1/3 cup of the glaze to a different bowl and add the cocoa powder and another tablespoon of milk. Whisk together until smooth. 7. Transfer each batch of icing to a piping bag.

8. Lay out half the rectangle puff pastry onto a wire rack over a piece of wax paper. Pipe the vanilla icing onto each rectangle then pipe stripes of chocolate onto each one. Use a toothpick or skewer to create the chevron pattern by dragging the tool across the chocolate stripes in alternating directions. Set aside to set.

9. Layer the Mille Feuilles: 

Puff pastry rectangle

Diplomat cream

Puff pastry rectangle

Diplomat cream

Puff Pastry rectangle that has been glazed.

NOTE FOR ME: USE LESS WHIPPED CREAM IN THE DIPLOMAT CREAM AND CUT THE RECTANGLES LARGER BECAUSE THEY SHRINK! ALSO MAKE SURE THE GLAZE IS THICK!

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