“Millefeuille”: the famous French cake from Alexander Seleznev - recipe with photo. “Millefeuille”: how to prepare a French dessert at home Walnut millefeuille

Mille-feuille (the name literally translates as “thousand sheets”) is an original French dessert or snack made from puff pastry (we are all very familiar with this dessert called “Napoleon”). This dessert consists of small rectangular-shaped cakes, but sometimes they are made large and round. Mille-feuille cake is layered with fruit, various sweet creams, fruit jams, nuts, cheese and other various dessert delicacies. Sugar-based glaze is poured on top. A savory mille-feuille snack can be layered with fish or lobsters, various vegetables, pates, and thick sauces. It is usually served at the beginning of lunch or dinner. The first mille-feuille recipe was published by French cook François Pierre in 1651. The recipe was perfected by the famous pastry chef Marie-Antoine Carême.

Classic mille-feuille

Dough

Ingredients (for dough):

• 200 g of natural unsalted butter (and another 100 grams);
• 300 g wheat flour;
• a pinch of salt;
• a little white wine vinegar;
• 100 ml ice water.

Preparation:

From these ingredients we will prepare a classic puff pastry (the process is slow, in several steps with 3-fold cooling). We will bake cakes from the rolled out dough (preferably approximately the same shape) - they are baked quickly, about 5 minutes each at a temperature of 200ºC. The baked cakes can be cut into small slices (if we want to assemble the cakes).

Millefeuille cream

Mille-feuille cream is prepared in several versions. The most common is a cream based on Mascarpone cheese, to which egg yolks and a little powdered sugar are added. Since Mascarpone is not so much cheese as it is very thick and fatty cream, the dessert turns out to be quite high in calories. Another option is custard.

Ingredients (for cream):

• 150 g sugar;
• 80 g premium flour;
• 6 yolks;
• a little vanilla and cinnamon;
• a tablespoon of cognac;
• 0.8 liters of milk.

Preparation:

To prepare the cream, carefully separate the yolks from the whites. You can make meringue or marshmallows from the whites, and beat the yolks with powdered sugar, vanilla and cinnamon. Add flour little by little and mix until smooth. Heat the milk, pour a third of the milk into the yolks and mix well. When the remaining milk boils, pour the yolk mixture into it in a thin stream, stirring continuously. We will cook, stirring continuously so that the cream does not burn, until the cream begins to thicken. Pour in cognac, mix and cool the cream. To make it plastic, you can add 200 g of butter until the cream cools completely. To make vanilla mille-feuille, add a vanilla pod to the milk, heat it, then scrape off the vanilla and remove the pod. The cakes are greased with cooled cream, berries or fruits are placed on it.

Millefeuille with strawberries

Berry mille-feuille is a traditional dessert, most often prepared with strawberries or wild strawberries. Strawberry mille-feuille is very tender; it should be eaten a maximum of 5 hours after preparation, before the cakes become soggy.

Ingredients:

Preparation:

Roll out the puff pastry into a thin layer, cut out the cakes into the desired shape, prick them with a fork and bake until ready. Cool the cream well and beat with sugar. Wash the strawberries, when the berries have drained, remove the stalks and cut each berry into 2-3 parts. Apply whipped cream or custard to the cakes and add berries. The dessert can be of any height. Millefeuille with raspberries also turns out very tasty, and you can use both berries and berry mousse. The main thing is that the berries must be undamaged and not overripe.

Mille feuille is a dessert recipe from French cuisine, essentially similar to Napoleon, beloved by many. Often, the composition of the delicacy is supplemented with berries or slices of fruit, which refresh the taste of the dish, giving it additional aroma and pleasant sourness.

How to cook mille-feuille?

The mille-feuille dessert comes in the form of portioned cakes or a large cake and has a lot of cooking options.

1. In the authentic version, mille-feuille dough is made from puff pastry without yeast and the cream is custard.
2. For the perfect taste of the dessert, the dough is caramelized by sprinkling the surface with powdered sugar a couple of minutes before the end of the baking process.
3. Mille-feuille cream is prepared from milk, yolks, flour and sugar using the custard method or an unconventional filling from a different base is used.

Mille-feuille cake - recipe

Mille feuille, a simple recipe for which will be presented below, is prepared in the form of a layer cake with custard and fresh strawberry or raspberry filling. If you have time, you can prepare the puff pastry yourself or take ready-made yeast-free layers and roll them out a little before baking.

Ingredients:

• puff pastry – 750 g;
• milk and cream – 0.5 l each;
• sugar – 200 g;
• yolks – 4 pcs.;
• starch – 100 g;
• vanillin and lemon zest;
• strawberries or raspberries – 700 g;
• powdered sugar – 3-5 tbsp. spoons

Preparation

1. Cut the dough into 3 equal parts, bake at 200 degrees for 10 minutes, sprinkle with powder a couple of minutes before the end of baking.
2. Trim the edges of the dough.
3. Mix starch with sugar, vanillin and zest.
4. Pour in cream and milk, heat, stirring, until boiling, cool.
5. Assemble the mille-feuille cake, coating the cakes with cream, adding berries and powder

Mille-feuille cake - recipe

Mille-feuille is a recipe that can be made in the form of portioned cakes. To obtain the ideal appearance of the products, in order to avoid swelling when baking, the rolled puff pastry, cut into portions, is placed between two layers of parchment and pressed down with a baking sheet or metal sheet.

Ingredients:

• puff pastry – 250 g;
• cream – 300 ml;
• sugar – 100 g;
• eggs – 2 pcs.;
• starch and flour - 0.5 tbsp. spoons;
• vanillin;
• butter – 100 g;
• raspberries;
• powdered sugar.

Preparation

1. Roll out the dough to a layer measuring 60 by 30 cm, cut into 18 equal rectangles, which are baked at 220 degrees for 10 minutes.
2. Mix sugar with flour, starch, vanillin, add eggs and grind.
3. Pour cream heated to a boil into the mixture, stirring.
4. Heat the cream until it thickens, cool, and beat with butter.
5. Squeeze portions of cream onto one piece of dough, top it with berries, and cover with a second piece.
6. Sprinkle the mille-feuille cake with powder.

Millefeuille - recipe with berries

Mille-feuille with berries and curd cream acquires rich taste characteristics. In this case, the berry mass is simmered with the addition of sugar and vanilla, acquiring a pleasant sweetness, and the puff pastry is baked between two pieces of parchment and pressed down with a second baking sheet or other weight.

Ingredients:

• puff pastry – 0.5 kg;
• sugar and powdered sugar - 2 tbsp. spoons;
• yolk – 1 pc.;
• starch - 1 tbsp. spoon;
• vanillin;
• butter – 30 g;
• berries – 0.5 kg;
• lemon juice – 1 tbsp. spoon.

Preparation

1. The dough is rolled out and cut into 12 pieces and baked at 220 degrees.
2. The berries are simmered with two tablespoons of sugar and vanilla until softened.
3. Add starch and cool.
4. Beat cottage cheese, yolk and soft butter with powder, lemon juice and vanilla.
5. The cakes are assembled by coating the puff pastries with cream and adding berries.
6. Repeat layers 2 times.

Mille-feuille - recipe with mascarpone

Mille-feuille with mascarpone, the recipe for which will be outlined next, turns out incredibly tasty and appetizing. The sophistication of the dessert allows it to be served with dignity not only to the everyday, but also to the festive table. The most delicate buttercream perfectly complements fresh raspberries, which can be replaced with strawberries.

Ingredients:

• puff pastry – 250 g;
• sugar and powdered sugar - 3 tbsp each. spoons;
• mascarpone – 250 g;
• cream 33% – 150 g;
• vanillin;
• raspberries – 250 g.

Preparation

1. Puff pastry is cut into 9-12 rectangles and baked until done.
2. Whip the cream until stiff, add mascarpone and vanilla mixed with sugar in portions.
3. Assemble the cakes by placing 3 sheets of dough on top of each other, adding cream and raspberries to each one.
4. Sprinkle millefeuille with berries and mascarpone powder on top.

Meringue mille-feuille with wild berries

Mille-feuille meringue, prepared taking into account the following recommendations, will amuse you with its amazing delicate and airy taste. Fresh forest berries are also used as an addition to the airy cakes: raspberries, blackberries, blueberries. Before serving, the dessert is sprinkled with chopped nuts.

Ingredients:

• proteins – 5 pcs.;
• sugar – 200 g;
• mascarpone – 0.5 kg;
• cream 33% – 200 g;
• wild berries – 0.5 kg;
• nuts, citric acid, powdered sugar.

Preparation

1. Beat the whites until stiff with a pinch of citric acid, adding sugar in portions during the process.
2. Circles are drawn on parchment, portions of the protein mass are distributed on top, baked for 50 minutes at 150 degrees, and cooled in the oven.
3. Process the cream with a mixer until it forms a dense foam, add powdered sugar and mascarpone.
4. Place layers of meringue and cream, complementing with wild berries.

Berry-banana mille-feuille - recipe

An equally tasty and original version of the French dessert is berry-banana mille-feuille. You can prepare the delicacy with mascarpone cream or by replacing the cheese with more affordable and affordable cottage cheese. After cutting the bananas, to avoid darkening, sprinkle with lemon juice and, if desired, sprinkle with powdered sugar.

Ingredients:

• puff pastry – 500 g;
• cottage cheese – 500 g;
• cream 33% – 200 g;
• powdered sugar – 100 g;
• berries – 200 g;
• bananas – 300 g;
• vanilla, lemon juice.

Preparation

1. Roll out, cut into equal portions and bake the dough.
2. Beat the cottage cheese with a blender, adding vanilla and powder.
3. Mix whipped cream into the cream.
4. Assemble the dessert by coating the cakes with cream and topping them with bananas.
5. The cakes are decorated with berries on top, sprinkled with powder and served.

Vanilla mille-feuille

Read more about how to make mille-feuille without berries. The taste characteristics of the dessert are determined in this case by the aromatic one, which is prepared using the custard method with the addition of vanilla pods. In this case, puff pastries must be caramelized by sprinkling with powdered sugar during baking.

Ingredients:

• puff pastry – 750 g;
• milk – 600 ml;
• vanilla pods – 3 pcs.;
• sugar – 150 g;
• yolks – 5 pcs.;
• starch – 90 g;
• butter – 70 g;
• cream – 300 g;
• powdered sugar.

Preparation

1. The dough is rolled out, divided into 3 equal parts and baked between sheets of parchment, pressing down on a baking sheet.
2. Boil milk with two cut vanilla pods.
3. Add the yolks mashed with sugar and starch, cook, stirring, until thickened.
4. Whip the cream with the seeds of the last pod, mix into the cooled cream, and beat.
5. Layer the cooled cakes with cream.

Mille-feuille with custard

Mille-feuille is incredibly tasty, tender, soft and simply melts in your mouth. In this case, custard is used as an impregnation, which can be successfully replaced with cottage cheese or one prepared with mascarpone. The dessert is decorated with sliced ​​fresh fruits and berries.

Ingredients:

• flour – 500 g;
• sugar – 200 g;
• eggs – 2 pcs.;
• honey and oil - 100 g each;
• soda – 2 teaspoons;
• milk – 250 ml;
• powdered sugar – 80 g;
• yolks – 2 pcs.;
• starch – 30 g;
• cream – 170 ml;
• vanillin, fruits, berries.

Preparation

1. Heat honey and soda, add eggs with sugar, butter, heat, stirring, for 10 minutes, stir in flour.
2. The dough is divided into portions, rolled out, and circles of equal size are cut out.
3. Bake the cakes until golden brown and cool.
4. Grind the yolks with powder, starch, vanillin.
5. Pour in milk, heat, stirring until thickened, cool.
6. Stir in whipped cream and coat the cakes with cream.

Chocolate mille-feuille

The prepared sweet mille-feuille dessert will delight the taste buds of those with a sweet tooth and fans of chocolate pastries. Classic puff pastry cakes are initially coated with chocolate-nut paste, which gives the sweet a special richness and amazing taste.

Ingredients:

• puff pastry – 500 g;
• cream – 500 g;
• chocolate – 50-100 g;
• chocolate-nut butter – 400 g;
• nuts, fruit slices and berries.

Preparation

1. The puff pastry is rolled out, cut into portions, and baked, pressing with a weight.
2. Whip the cream to stiff peaks, stir in the chocolate dissolved in a water bath.
3. Coat the cakes with paste, add slices of fruit and berries, and then cream.
4. Lay the cakes on top of each other.

Mille feuille with cheese cream - recipe

Mille feuille, the recipe for which is presented below, cannot be classified as a dessert, unlike previous versions. The dish turns out to be a snack and is quite suitable for serving for breakfast or as a light dinner. The cream in this case is prepared from the addition of broccoli boiled in a spicy broth.

Millefeuille is a French dessert widely known throughout the world. Even those who do not like sweets cannot resist the taste of this extraordinary cake. This dessert gets its name due to its structure.

Translated from French, it means thousands of petals. It is the many layers impregnated that create such an extraordinary and delicate taste.

Millefeuille recipes with photos

Do not confuse "Millefeuille" with "Napoleon". These desserts have different preparation techniques. Today there are many options and variations for preparing Millefeuille. Let's take a closer look at the most popular confectionery recipes.

Classic cake recipe

To prepare a classic mille-feuille you will need the following ingredients:

Strawberries or raspberries – 0.4 kg;
Frozen puff pastry - 0.4 kg.
Sugar - 125 g.
Protein - 1, yolk - 2 pcs.
Vanillin
Flour - 20 g.
Milk - 0.5 l.
Starch – 20 g.

Algorithm for baking a classic dessert:

• The frozen dough is placed on a baking sheet;
• The dough is divided into small pieces 10X20;
• The resulting rectangles are baked in the oven at 20 degrees for 20-30 minutes. A golden brown crust indicates readiness;
• Divide the workpiece into layers and leave to cool.

Let's move on to preparing the custard:

• Sugar and eggs are beaten;
• Starch and flour are added to the resulting mass;
• Bring milk and vanilla to a boil;
• Add hot milk to the previously obtained mixture;
• The future cream is placed in a water bath and boiled until it takes on a thick form;
• The cream is rubbed off.

Everything is ready to assemble the confectionery product. In the classic version, the dessert consists of three layers of dough, 2 layers of berries and three sheets of cream. A pastry syringe is used to coat the layers of dough with cream. The berries are placed on the covered layer, followed by the dough and cream again. Millefeuille can be prepared with strawberries, raspberries and other berries. This recipe can be called basic, because it became the basis for the development of new recipes for this confectionery dish. Ready-made vanilla mille-feuille can be decorated with wild berries to taste.

Berry mille-feuille

To prepare berry mille-feuille you will need the following ingredients:

Mascarpone – 0.5 kg;
Sugar – 150 g.
Frozen puff pastry – 0.4 kg.
Dark chocolate – 50 g.
Strawberries and cherries – 250 g each.
Yolk – 3 pcs.

Cooking algorithm:

1. The dough is prepared in the same way as in the basic recipe and left to cool;
2. Prepare the cream: beat the yolks with sugar. Add mascarpone cheese to the mixture (another option for custard);
3. Prepare the berries by cutting them into halves and quarters (depending on the original size)
4. We assemble the cake according to the following scheme: dough, cream, berries, dough, etc.
5. Chocolate can be used to decorate the top layer. You can decorate it with any berries or fruits to your taste. Some people choose mint leaves. When decorating a finished cake, the main thing is to show your imagination.

With apples and chocolate

Chocolate mille-feuille with apples is a favorite dessert of many people with a sweet tooth. It is characterized by a delicate and unique taste. To prepare it you need the following ingredients:

Chocolate -100 g.
Butter - 2 teaspoons;
Green apples - 2 pcs.
Honey – 2 tbsp. spoons;
Rum – 1 teaspoon;
Puff pastry – 250 gr.
Eggs – 6 pcs;
Sugar – 1 tbsp. spoon;
Cinnamon – 50 gr.

Cooking algorithm:

1. The preparation of the dough is similar to the previous recipes;
2. Grated chocolate is melted in a water bath;
3. Apples are peeled and cut into small cubes;
4. The butter is melted;
5. Combine the butter with rum and honey, and add apples to it;
6. The yolks are beaten. Powdered sugar and cinnamon are added to them. After this, glazed apples and chocolate are added to the mixture;
7. The dessert is assembled in layers: dough and chocolate-apple mass. As a rule, three or four layers of dough are made. A decorative skewer is suitable for holding the dessert together.

Vegetable mille-feuille from zucchini and eggplant

To prepare vegetable mille-feuille from eggplant and zucchini, you will need the following ingredients:

Tomato - 1 pc.
Zucchini - 1 pc.
Eggplant – 1 pc.
Yellow pepper – 1 pc.
Garlic - 2 cloves;
Salt and pepper;
Spices to taste;
Vegetable oil.

The cooking process is as follows:

1. Zucchini and eggplant are cut into small thick slices. Garlic is passed through a press. The pepper is prepared and cut into strips. A large tomato needs to be peeled and cut into cubes. If you scald this vegetable with boiling water, the peeling process will be simpler;
2. Sliced ​​eggplants and zucchini are fried in vegetable oil. The finished ingredient will be soft. It must be placed on paper napkins, which will draw out excess fat;
3. The tomato is stewed for 10 minutes with prepared garlic;
4. The resulting frying should be ground in a blender until a homogeneous mixture is obtained. It will be used as a “cream” for vegetable mille-feuille;
5. The zucchini circle is covered with the vegetable mixture and covered with the eggplant circle. The process is repeated 2-3 times. The finished mille-feuille can be decorated with herbs to taste and served as a cold appetizer.

How to prepare mascarpone cream for dessert

Mascarpone serves as the basis for preparing a variety of dessert dishes. This ingredient allows you to bring to life both very simple and very complex recipes. The most popular mascarpone-based dish is tiramisu. Its taste is known and appreciated by all gourmets. Tiramisu has a distinctive feature - its delicate taste. An ingredient such as mascarpone is responsible for this characteristic.

A popular and tasty version of mascarpone-based choux pastry is prepared as follows:

• Three yolks are beaten, 125 grams are added here. Sahara.
• After this, mascarpone (0.5 kg) is added to the resulting mass.

This is a simple and popular version of cream that will complement many confectionery masterpieces, including mille-feuille.

Video recipe for mille-feuille cake with banana

What woman doesn't dream of becoming a general's wife?
But it often happens that this can only be achieved by getting married.
for the lieutenant.

But for her he is still “My General!”, but for
French women "My Generale!", which is basically the same thing...

Today we will congratulate all men, both ours and not ours.
Both Russian and French.
Because it's their day.

And since the way to the heart is through the stomach, today we will treat them
French mille-feuille cake and decorate it in honor of future
generals. Large (international) scarlet star made of marmalade.

What kind of cake is this?
For the French, this is commonplace, like a croissant at 7 am, like a baguette
at the same time.

For our men, this is not a frequent guest on the holiday table,
the more interesting the surprise will be.

It's similar to Napoleon cake, but there is a requirement:
the dough should be crispy! There is a difference both in the cream and in appearance.

Let's get started:
Puff pastry, frozen (yeast-free) will help us.
From 500 grams we will get four beautiful cakes, that’s how many
We have men in our family.

We cut it beautifully into “epaulets”, we get 12 rectangles of equal
size.
Making a beautiful edge.

We wait for complete defrosting and prepare a baking sheet with parchment.
Our task is not to let the dough rise too much.

This can be achieved in two ways: pierce the dough with a fork
or oven under load.

In any case, the dough will still rise (even without yeast),
and you will have to lubricate it with sugar syrup and press it into
finished form.

Prepare sugar syrup when the leaves are baked (200 degrees,
20 minutes) sugar, water and Limoncello liqueur (or any other).

The sugar should dissolve completely, so let's warm it up slightly.
syrup over heat, stirring constantly.

We take out the leaves, squeeze them and generously grease them with syrup.
Then put it in the oven for another five minutes until golden brown.

Place on a board, cover with parchment and let completely
cool down. Mille-feuille is a cold dessert.

Let's start with the cream. It's something like custard
but there are differences.

We prepare the cream components in two different “pots”:
1) Hot milk, vanilla sugar and thickener.

2) Two yolks, sugar and butter.
Beat the second option and add to hot milk.

Bring to a boil, stirring constantly. A few minutes.
Remove from heat, stir until smooth and
put in a cold place.

We take frozen raspberries (it’s winter after all), defrost them and
drain a little of the “scarlet” syrup. Add gelatin and pour
onto the bottom of a flat mold.

We will need this jelly marmalade for the big general's
stars. At the very end of the design.

Let's start collecting the cake.
Take a large beautiful plate and decorate with strawberry topping
and put the first leaf.

Next, put the cooled cream on it and cover it with raspberries.
There are two ways to apply cream: in small slides or
continuous layer.

It’s hard to say which is correct.
You can easily use strawberries instead of raspberries.

And so layer by layer. Cream, berries and the next “lid”.
How many layers will there be? Usually no more than four.

Sprinkle the topmost “crust” generously with powdered sugar and draw
general's pattern and carefully lay out a large scarlet "star".

We don’t know what the French general’s “epaulet” looks like,
therefore the shape of our “star” is simply a male symbol.

What you should get to your taste: crispy leaves, tender,
not too sweet cream and juicy berries.

I think every man will appreciate it!
For example, I appreciated it (I’m a man myself) and cooked today
for you too.

Bon appetit!
Happy holiday guys!

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 400 rub.

Thaw the dough and roll it out a little, sprinkling with flour. Cut it into four equal parts. Place them on a baking sheet and cook in the oven until golden brown at 220 Celsius for about 10 minutes.

Take a saucepan with a thick bottom, it is needed for preparing the cream. Place milk, raw chicken yolks, cream, sugar, vanilla, starch and lemon zest into a saucepan. Bring to a simmer over low heat and cook, stirring continuously with a whisk. The cream should thicken a little during cooking.

When the cream is completely ready, it must be cooled. To do this, transfer the sweet mass into any container convenient for you and cover with cling film so that a film does not form on the cream from contact with air.

When the cream has cooled completely, transfer it to a glass bowl. Start beating it with a mixer at high speed, then add softened butter to it and beat again. After a while, add fresh lemon juice without ceasing to beat the cream. You can add a few drops of cognac or amaretto.

Now you need to coat all the puff pastries with the prepared cream. After spreading the first layer, sprinkle it with grated chocolate, then place the second one on top. Do the same with it, and then do this procedure with the third cake. Use the remaining cream to level the surface of the cake.

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