Recently I had a birthday and I wanted to know more about cakes to make for my birthday. I read two recipe books and found the perfect one for me. Milfey is the most delicate classic French dessert. It suited me perfectly in all my parameters :) I think this recipe is so versatile that it will suit everyone's taste.
Incredibly tasty folding cream balances perfectly with the acidity of berries. Most often, as indicated in the classic recipe, Milfey is prepared with raspberries.
The very name of the cake from French translates as "a thousand sheets", as it consists of many layers of puff pastry. And this whole set of details, crispy cakes, very sweet cream and sourness of berries create an incredible extravaganza of feelings.
To cook Milfey with raspberries you will need:
For cake layers:
flour - 1-2 tablespoons (on dust)
puff pastry - 500 g
sugar - 1 tbsp. (optional)
flour - 1-2 tablespoons (on dust)
For the cream:
vanilla sugar - 1 tsp
cream (33%) - 150 g
flour - 25 g
milk - 400 g
sugar - 140 g
yolks - 4 pcs.
corn starch - 25 g
cream (33%) - 150 g
raspberries - 400 g (optional)
1.Roll a layer of puff pastry into a rectangle about 60x30cm and cut into 18 rectangles about 10x6cm
2.Preheat the oven to 210 ° C. Put the dough sheets on a baking sheet lined with parchment, cover with another sheet of parchment on top. Place the second baking sheet on the parchment carefully. Bake until the dough is ready.
!Warning!
Finished cake layers should be thin, crisp and ruddy.
3.Boil the cream. To do this, bring the cream to a boil. In a separate bowl, mix the starch, flour, vanillin and sugar. Add the eggs and mix well so that no lumps remain.
4.Pour hot cream into the egg mixture in a thin stream, stirring constantly. Put on low heat and cook, stirring until thickened. Cool the cream. Whisk the softened butter with custard.
5.Put cake layers. Using a pastry bag, apply cream (you can just use a spoon). Then spread pieces of fruit or berries on the cream and press them into the cream. On the berries, put a small amount of cream (1-2 tsp) for better bonding. Lay the two sheets on top of each other with the berries up. Cover with a non-greased sheet, press down a little. Before serving, keep it in the refrigerator for 30-60 minutes, no more. Top of the cake can be decorated with the remaining cream and berries or simply sprinkled with powdered sugar.
Voilà! Your cake is ready! Bon appétit :))
Hope you liked my post and photos.
Thanks in advance for your feedback.
With best wishes!
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Thanks for the recipe. Look so delicious and good
Thanks! I believe if you cook this it will be as tasty as mine, or even better!