For Melis

IllustrationCurie@2010Babetteandfriends

Mille Feuille

Collage-Illustration©2010Babetteandfriends

It is a rainy Saturday, a perfect day for making sweets!

We decided to try and make Mille Feuille, since we woke up with a distinct sweet craving. While there are World Cup games going on, eyes are glued on "futbol" "soccer", whatever you call it, blood sugars may fall or rise and what better remedy than a perfect Mille Feuille?

Mille Feuille's success is all in the preparation of the dough.

Its thinness and freshness are essential for Mille Feuille.

Preparation is time consuming but, it is worth spending the extra time for crisp fluffy sheets. Once baked and filled with layers of fresh cream you will be delighted.

I watched the video of Master Pastry Chef,Keiko to refresh my memory for the dough and followed it for making my dough. It is very simple. She has also a great E book for novices. (thank you Keiko!)

For the cream you need:

Milk 500 g (17.5 oz) Butter (unsalted) 30 g (1 oz) Sugar 100 g (3.5 oz) Eggyolk 100g(3.5oz) Cake flour 40 g (1.4 oz) Vanilla essence

Bon Apetit.

Confession: For Babette and friends, I made their Doggie Mille Feuille with wheat flour and spread a bit of liver and cheddar in between their sheet of "mille woofs" so there would not be any "begging" while we are eating ours...