Millefeuille is a traditional sweet made with different layers of puff pastry baked and interspersed with pastry cream or whipped cream, mainly. Today at Cooking Recipes we are preparing a "quick" version, adding extra flavor to the cream filling with a teaspoon of instant coffee.
Why do we say that it is a fast version? Simply because we have gone to the supermarket and bought the puff pastry. So the only thing we have dedicated time to is coffee filling and glaze that we have decorated with chocolate. Give it a try! It is an ideal dessert to surprise those at home; laborious but uncomplicated.
- 1 sheet of puff pastry
- Sugar
- Yolks 5
- 115g. granulated sugar
- 2 tablespoons cornstarch
- 360ml. whole milk
- 1½ teaspoons instant coffee
- 60g. powdered sugar
- 1 tablespoon of coffee made
- 30 g. melted dark chocolate
- We preheat the oven to 200ºC
- We stretch the dough puff pastry until a square of approximately 30 × 28 cm is achieved.
- We sprinkle sugar on the puff pastry and pass the roller superficially so that it is impregnated in the dough.
- We divide the dough into 3 rectangles (10 cm wide each approx.) We place them on a baking tray lined with greaseproof paper and put them in the freezer for 20 minutes.
- After time we take out of the freezer and we put weight on the puff pastry ... a rack will do. By placing the same weight on all the rectangles, we will ensure that they all grow equally in the oven.
- Bake 20-25 minutes or until the puff pastry is golden brown and then let it cool completely on a wire rack.
- For make the filling, beat the yolks with the sugar until they turn white, about 3 minutes on high speed.
- Then we incorporate the cornstarch little by little beating at low speed.
- We heat the milk with the coffee in a saucepan over medium heat until it is about to boil, but do not boil! Then, we remove it and let it rest for 5 minutes. Gradually pour the milk into the egg mixture, continuing to beat at low speed
- Transfer the mixture to the saucepan and put it over medium heat for approximately 8 minutes, stirring constantly. When the cream thickens, We remove the saucepan from the heat and pour the cream into a container. We cover it with plastic wrap and let it cool completely (2h). Once it hardens, we can put it in the fridge.
- To make the frosting We beat the sugar with the coffee until obtaining a mixture with a consistency of lava. If necessary, we add more sugar.
- We assemble the cake placing on one of the puff pastry layers, part of the filling. Next, we put another layer of puff pastry and again filling. When putting the filling it is preferable to leave a centimeter on each side towards the edges without, so that the cream does not spread.
- We place the last layer of puff pastry, with the flat side up. We spread the glaze over it with a spatula.
- We fill a bottle or a plastic bag with a very fine hole with melted chocolateoy we draw some lines on the glaze lengthwise. Finally, we take a toothpick and drag it perpendicular to the lines and inserting the direction, to create the drawing.
- Let cool 20 minutes In the fridge the millefeuille and remove it 20 minutes before serving.