MILLE FEUILLE GATEAU Recipe Preparation Method

Ingredients quantity

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.