mille feuille
A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings. As a dessert the fillings may be made of puréed fruit, jam, preserves, whipped cream, or custard mixed with nuts that are typically baked as an oval or rectangular-shaped pastry with 2 to 7 layers. Mille-feuilles made into appetizers are generally filled with cheese instead of sweet fillings and served warm. The surface of this pastry is most often dusted with a sugared icing or powdered sugar. A name often used in reference to a Mille feuille is to call it a Napoleon, which may be due to the similarity to "Neapolitan" or another type of layer French pastry.
Ingredients for Mille-Feuilles :
Puff pastry
custard
white icing
coffee extract
Important points for Mille-Feuilles :
Roll out the puff pastry and pierce it using a fork or a docker.
Place it between 2 greased baking sheets so that it will remain flat and regular during cooking.
Repeat this operation with another rolled out pastry and bake at 180°c for 25 minutes. When finished, leave them to cool on a cooling rack.
Cut the baked pastries into 3 equal parts using a sawing knife. These rolled out pastries will be the 3 layers of pastry necessary to build the mille-feuilles