Hello, food lovers!
Today we’re going to treat ourselves, and I mean REALLY treat ourselves!!
I’m a big fan of mille-feuille, but I admit that when the craving hits, I rarely have the time to start making inverted puff pastry, the perfect pastry for mille-feuilles. A big dilemma here…
Until the day I discovered filo pastry!! So here are my mille-feuilles with filo pastry!
So, I’ll be honest: I didn’t wake up one morning with this amazing idea, no… that would be too easy if it worked that way! 😉 A little while ago, I saw a video on Yohann Caron’s Instagram account, the pastry chef of Cédric Grolet, showcasing his new pastry: the “1000 Feuille.” I was immediately captivated by the idea. That was all it took for me to get started!
Okay, but as nice as Yohann Caron’s video is, it obviously doesn’t give the recipe! Well, yes, this pastry is for sale… So, I set off to create my own version of mille-feuille with filo pastry, testing quantities and combinations. And I must say, I was quite satisfied with the result! Now it’s your turn to tell me what you think of my mille-feuilles with filo pastry! Leave me a comment under the recipe or on social media! Instagram, Pinterest, TikTok, or even Facebook!
I chose to stick to the base of any good French pastry: these mille-feuilles with filo pastry will be filled with diplomat cream (think vanilla pastry cream and whipped cream) and strawberry confit to match the season. That said, you can easily switch things up depending on the season: pear confit in the fall, salted caramel in the winter, or blueberry or apricot confit in the summer!
Necessary utensils:
– A saucepan for the pastry cream,
– A good whisk,
– A stand mixer with whisk attachment (or an electric hand mixer),
– A baking mat (or a baking sheet lined with parchment paper),
– A small saucepan,
– A pastry brush,
– A ruler,
– A good paring knife,
– A piping bag,
– And a 16mm piping tip and 6 or 8mm piping tip.
That’s it, I’ve told you everything!! Now, just put on your apron and get started on the mille-feuille with filo pastry!
The recipe, Cheffe!
Mille Feuille with Filo Pastry
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Loading...Ingredients
- Strawberry concentrate
- 75 g strawberries
- 1/2 tbsp lemon juice
- 10 g sugar
- 1 g gelatine sheet
- Vanilla curd
- 125 g milk
- 1 egg yolk
- 22 g sugar
- 12 g corn starch
- 1/2 vanilla pod
- 2 g gelatine sheets
- 10 g butter
- Chantilly cream
- 50 g liquid cream 30% fat
- 35 g mascarpone
- Mille-feuilles
- 6 filo pastries
- 40 g butter
- 2 tbsp honey
- Icing sugar
Instructions
Strawberry concentrate.
Place the gelatine sheet in cold water.
Cut the strawberries in cubes.
Place them in a sauce pan with the sugar and lemon juice.
Heat until it starts boiling. Let cook with little bubbles for 5 minutes.
Remove from the stove then mix with your hand mixer.
Add the drained gelatine.
Set aside at room temperature.
Vanilla curd.
Pour the milk in a saucepan with the vanilla pod cut in two.
Boil and remove immediately from the heat. Set aside for 15 minutes.
During that time, whip the egg yolk with the sugar until it whitens.
Add the corn starch and whip again.
Pour half of the milk on your mixture and mix. Pour the other half, mix again.
Pour back in your saucepan and boil for 2 minutes while whipping with energy.
When the cream has the right consistency, add the butter, mix well. Add the drained gelatine, mix.
Pour it in a plate and cover with a clingfilm. Set aside in your fridge.
Chantilly cream
When the vanilla curd is cold, whisk the liquid cream and mascarpone into chantilly.
Set aside in your fridge.
Diplomate cream
Whisk the curd for one minute to get a smooth texture. Add the chantilly gently with a spatula.
Set aside in your fridge.
Mille-feuilles
Melt the butter and honey in a sauce pan at medium heat.
Spread a filo pastry on your baking mat.
Spread butter and honey with a brush.
Place another filo on top, brush again.
Start over until you put the last filo.
Set aside in your freezer for 10 minutes.
Preheat your oven at 180 C / 355 F degrees.
Remove the filo pastries from the freezer, cut 12 rectangles 3 cm by 15 cm.
Place the rectangles on the baking mat and cook for 18 minutes.
Assembly
When your filo pastries have cooled down, pipe two raws of diplomate cream on 12 of them.
Pipe the strawberry concentrate in the middle of the 2 raws.
Place one garnished filo pastry on top of another one, then finish with a non-garnished filo.
Start over with the other ones.
Spread icing sugar and serve.
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