How rich and beautiful our protagonist is today! Source of inspiration for numerous works of art and literature throughout history, for us the pastry cream millefeuille It is truly a work of art.
Its base is puff pastry dough, and that step is the only thing that can be laborious because afterward, the recipe itself is super easy and quick. If you are very sweet, prepare yourself because you will not want to stop eating, but also remember to invite accordingly.
Besides the pastry cream or chantilly, there may be other variations in the millefeuille filling. Some versions may incorporate chocolate cream, fruit cream (such as strawberry or raspberry cream), coffee cream or even dulce de leche.
Origin of millefeuille, layered delight
He strudel, also known as “mille-feuille” in French, originated in France in the 19th century. It is attributed to the famous French chef Marie-Antoine Carêmewho lived during the Napoleonic era and is considered one of the pioneers of haute cuisine and modern pastry.
Marie-Antoine Carême He was an expert in dough making and developed various culinary techniques, including the creation of the puff pastry. It is believed that he was the one who popularized the use of puff pastry in baking, and that this dessert was one of the most emblematic creations that emerged from this innovation.
- He cream millefeuille It consists of layers of crispy puff pastry and thin layers of pastry cream or chantilly between them. The flaky pastry is baked to obtain a crispy, golden texture, while the pastry cream or chantilly provides a soft and sweet flavor.
Today, the millefeuille has spread beyond France and is found in most pastry shops and restaurants from around the world, adapting to different regional tastes and preparations. It is a dessert highly appreciated for its elegance and flavor, and its origin in French cuisine makes it a culinary symbol of great importance.
Where does the name millefeuille come from?
The cream millefeuille, also known as love you o millefeuille cakeis a popular variant of the classic French dessert “mille-feuille”. Name “mille-feuille” in French it literally means “strudel”referring to the numerous layers of puff pastry used to make this dessert.
A classic by other names
It is also known by other names in different countries and regions. These regional variants can incorporate other ingredients or flavors to adapt to local tastes and culinary preferences but always maintaining the original essence.
- Mille-feuille: This is its original name in French, which literally translates as “a thousand leaves.” It is the name most commonly used in French-speaking countries and in places with a strong French culinary influence.
- Napoleon: In some English-speaking countries, this dessert is known as “Napoleon.” This name originated in the United States and is associated with the complexity and elegance of the dessert, reminiscent of the glorious victories of Napoleon Bonaparte.
- Puff pastry cake: In some places, especially Latin America and Spain, it is simply known as “pastel de puff pastry” because of its flaky pastry base.
Difference between millefeuille and puff pastry
The puff pastry and the strudel They can often be confused due to their relationship in the preparation of certain desserts, but they refer to different things. The difference is that puff pastry is the pastry dough itself, consisting of layers of dough and fat, while millefeuille is a specific dessert.
- He puff pastry is a pastry dough which is characterized by having multiple layers of butter or fat alternating with layers of dough. These layers of fat and dough are folded and rolled repeatedly to create a flaky, crispy texture when baked.
Puff pastry can be used in a variety of recipes, such as empanadas, tartlets, strudel, and other savory or sweet desserts. You can try it in different recipes, both sweets of the style Torta Rogelthe salads like Solomillo Wellington.
- He strudel consists in layers of puff pastry crunchy filled with pastry cream, chantilly or some other type of sweet filling. The combination of the layers of puff pastry with the filling is what gives the dessert its name, since you can see “a thousand leaves” when cut crosswise.
My millefeuille recipe
This recipe is characterized by its elegant and attractive appearance. It is usually cut into rectangles or squares, this way the alternating layers of dough and filling will be clearly visible. It is usually decorated with a thin layer of icing sugar or royal icingand is often presented with additional decorations, such as chocolate filigrees or fresh fruits.
Datato: In 2010, in Argentina, a Guinness record was established for the world’s longest millefeuille, which measured more than 1.5 kilometers. The one we are going to make today won’t be that long but it could surely win a record for its simplicity and flavor!
Follow me on Instagram (here)
And on YouTube I upload new videos every week (click here)
Yield: 6 servings
Preparation time: 45 minutes
How to make millefeuille
- Preheat the oven to 200°C and prepare a baking tray lined with baking paper. Make sure the puff pastry is cold and ready to start. Spread it out on a lightly floured surface and use a rolling pin to roll it out slightly into a rectangular shape.
- Transfer to the prepared tray and prick the top with a fork to prevent it from puffing up too much. Bake for 15-20 minutes or until golden and well puffed. It is important to watch during the baking process so that it does not burn.
- Remove from the oven and when the dough is cold, carefully cut the layers into rectangles or squares. Place a layer of puff pastry on a plate and add a generous layer of pastry cream on top of it. Repeat the process until all the layers are used.
- Finish the preparation with a puff pastry layer. Sprinkle with icing sugar and refrigerate for at least 1 hour before serving, so the pastry cream sets and is easier to cut.