Millefeuille

Toques and flavours

Published the 11 January 2021

The very first recipe for millefeuille is said to date back to 1806. Published by Rouget, it was soon forgotten before being revived in 1867 by the Parisian pâtissier, Sergent. This recipe is proposed by the Brasserie de la Forêt

Ingredients

Serves 6

For the puff pastry

450 g flour
1 tsp salt
280 g butter
30 cl water

For the creme patissiere

1 egg
1 l of milk
50 g sugar
35 g flour
1 sachet of vanilla sugar

Method

For the puff pastry

Sift the flour and salt into a large bowl.

Add the butter and water.

Mix and shape into a ball of pastry.

Cover with film and refrigerate for 20 mn.

To work the pastry, first roll it out into a rectangle. Fold the lower third of this rectangle up over the middle third. Then, fold down the top third to obtain a three-layered rectangle. Repeat the operation.

Refrigerate for another 15 to 20 mn. Repeat the whole operation 4 times.

Cut into 7x10cm rectangles.

Place on a baking sheet and bake for 15 mn at 180° C.

Remove from the oven and leave to cool.

For the creme patissiere

Bring the milk to the boil.

In a bowl, mix together the egg, sugar, flour and vanilla sugar.

Pour the hot milk into the bowl. Gently heat the mixture for 2 to 3 mn until it has the texture of a cream, then leave to cool in a bowl.

Filling the millefeuille

Half each rectangle lengthways.

Place the bottom half of the rectangle on a plate.

Spread it with a layer of creme patissiere.