When my husband and I traveled to Paris, we LOVED walking past the dessert shops, gazing through the clear glass windows, and examining all the amazing dessert creations that were all neatly lined up, ready to be bought by customers. Every day we would stop in at least one shop and buy a couple of desserts to savor as we walked down the cobblestone streets. It was so magical, AND the little pastries tasted DIVINE!! This millefeuille dessert reminds me of the little pastry shops in Paris.
WHAT YOU WILL NEED:
- Puff Pastry (1 sheet, thawed)
- Pastry Cream Recipe
- Caramel Sauce Recipe
- Whipped Cream (homemade or store bought)
- Powdered Sugar
- Any design template you desire
Start off by making the pastry cream. I'll admit that I don't like to follow the recipes. After I make something so many times I usually can make the recipe from heart and all turns out well. However, I am not perfect and sometimes I even make mistakes. For example: In this video I made the pastry cream, but added too much cornstarch which made the cream set up really really well. So well that it was no longer smooth when I stirred it up. I had to put it through the sieve to try and get rid of the lumps. It worked. Crisis averted! Follow the recipe and you will not have the same problems I did. You will end up with a perfectly smooth pastry cream.
While your pastry cream is cooling in the refrigerator, preheat oven to 425 °. Then roll out your puff pastry onto a silpat mat and poke it with a fork. While I'm being honest about how imperfect I am, here is yet another example of my mistakes. Phyllo dough and puff pastry are NOT the same thing!! In this video I actually used phyllo dough. Although it had tons and tons of layers. looks really cool, and tasted delicious, it was not puff pastry. Obviously, this mistake was not detrimental to the finished product, but don't make the same mistake I did. Buy puff pastry instead of phyllo dough. Place parchment paper on the puff pastry followed by tin foil and then top it off with another pan. We don't want the puff pastry to rise too much. Place the puff pastry in an oven and bake for 18 to 20 minutes (until golden brown). Take it out of the oven and let it cool completely on a cooling rack. Once cool, gently cut the puff pastry into three rectangles that are the same size.
Take out your pastry cream and fold int 1 cup of the whipping cream. Place the pastry cream into a piping bag or sandwich bag and you are ready to assemble the dessert.
Place a dollop of pastry cream on serving platter followed by your first layer of puff pastry. Pipe on a layer of pastry cream followed by another layer of puff pastry. Do this one more time. In the end you should have 3 layers of puff pastry and two layers of pastry cream.
Find a picture that you like on the internet that has a design on it. Cut out the design with scissors or an X-acto knife. I found a picture on the internet that had diamond shapes and then cut out the diamonds to make the pattern. Place it over the top of your pastry and sprinkle on the powdered sugar using a small sieve and powdered sugar. This is my FAVORITE part. It reminds me of soft falling snow. It's so magical!! Take off your pattern to reveal the awesome design you just made.
To change it up, you can follow the same steps as above, but add some homemade caramel sauce between the layers of your puff pastry and pastry cream and add a drizzle on the top.
Give this to your friends and they will be so impressed by your skills. As always, keep it creative and I'll see you in my next video!