MILLE FEUILLE GATEAU Recipe Preparation Method

  Ingredients                                         quantity

• Puff pastry Dough                            200g
• Apricot jams                                      100g
• Pastry cream                                     1/4litre
• Fondant (or) Water icing                 200g

Preparation Method for Mille Feuille Gateau :

• Roll out the pastry 2m.m thick into on even sides square.
• Roll up carefully on a rolling pin & unrolled onto a greased dampened baking sheet.
• Using two-fourth pieces as many holes as possible.
• Cut in half with a large knife then cut each of into two to from even side’s rectangle.
• Bake in a hot oven at 220°C (425°F) for about 15 to 20 minutes. Turn the strip over after 10 minutes allow cooling.
• Keep the best strip for the top spread pastry cream on the strip.
• Place another strip on top and spread with jam.
• Place the third strip on top and spread with pastry cream.
• Place the last strip on top, flat side up.
• Press down firmly with the flat fray.
• Decorate by feather icing as follows.
• Warm the fondant to the blood heat and correct the consistency with sugar syrup is necessary.
• Separate the little fondant into two colors and place in paper cornets.
• Pour the fondant over the mille feuille in an even coat.
• Immediately pipe on one of the color lengthwise in strips 1c.m apart.
• Quickly pipe on the second color between each line on the first.
• With the back of the small knife wippen of an each stroke mark down the slice at 2c.m intervals.
• Quickly turn the slice around and repeat in the same direction with storks in between the previous once.
• Allow to set and firm the edges neatly.
• Cut into even portions with the sharp cling bladed knife. Dip into hot water and wipe the clean after each.