A cult dessert par excellence, the vanilla cream millefeuille is delicious and deliciously fragrant.
Ingredients for 4 people :
- 400 g puff pastry
- 4 tbsp. tablespoons icing sugar
Vanilla custard cream
- 25 cl whole milk
- 2 eggs
- 80 g caster sugar
- 20 g flour
- 20 g of Maïzéna
- 1/2 vanilla bean
- Sweet, salty, here are our yarrow recipes.
Millefeuille with vanilla custard cream
For the vanilla custard:
- In a saucepan, bring the milk to a boil with the half vanilla bean.
- Leave to brew for 10 minutes.
- Clarify* the eggs, blanch the yolks with the sugar. Incorporate the sifted flour, the Maïzéna.
- Pour in the milk gradually.
- Mix well and cook over low heat while whisking until boiling.
Cut out 12 rectangles of puff pastry (10 x 15 cm) and place them on a baking sheet covered with baking paper.
Prick it, let it rest in the refrigerator for 15 minutes.
Preheat the oven to 200°C (th.7).
- Remove the baking sheet from the refrigerator, cover the dough with another sheet of baking paper and another baking sheet (to prevent the puff pastry from developing too much).
- Place in the oven and cook for about 15 minutes.
- Remove from the oven and cool on a rack.
Soften the pastry cream by whisking it well, place it in a piping bag and fill 8 of the rectangles with pastry.
- Start to assemble the millefeuille by superimposing 2 rectangles filled with cream.
- Sprinkle the last rectangles with icing sugar.
- Place under the oven grill until caramelized and finish the assembly.
Sprinkle with icing sugar and enjoy!
B.A.BA from the chief:
If the puff pastry is undercooked at the end of the 15 minutes. Reduce the temperature of the oven to 180°C (th.6) and continue to bake.
cooking time 5 to 7 minutes.
On the cellar side to accompany the millefeuille
The millefeuille leaves everyone with an impression of familiarity, reinforced here by a vanilla flavouring, which is a great classic. In this dessert, everything is played out between the crispness of the puff pastry and the velvety softness of the cream, which answer each other to our delight.
And if a glass of still water is quite sufficient to fully appreciate this cake, you can also try to transcend your pleasure by accompanying it with a well chosen glass of wine.
Thus, with a Monbazillac With its assertive sweetness and aromas where crème brûlée, vanilla and honey mingle, it is a tone-on-tone agreement that will be made, thus multiplying tenfold all the dimensions of the millefeuille.
Those who are less fond of sugar will rather go for a wine with more nervousness, such as an Coteaux du layon Chaume The wine is matured in barrels to which vanilla and caramelised nuances have been added for a fresher alliance, without disturbing the millefeuille.
Price ideas (in 2011): Monbazillac 7 to 30€, Coteaux du Layon thatch 12 to 25€.
Cooking Words for Millefeuille
- Blanching an egg: Whisk whole eggs or egg yolks with sugar until the mixture whitens.
- Clarify eggs: separate the yolks from the whites.
Recipe: T. Bryone
Photo: C. Herlédan