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Cremsnit frantuzesc Mille-feuille

Cremsnit frantuzesc Mille-feuille


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Cream:


Soak the gelatin in a bowl of cold water.

Heat 75 cl of milk with vanilla and butter.

In a bowl dilute the starch with 25 cl of milk, mix well, add the yolks and sugar and mix again.


Then gradually pour the hot milk, mixing well with a whisk.

Put on low heat, stirring constantly so that it does not stick to the bottom, until the cream thickens.

Remove from the heat and add the squeezed gelatin sheet, mix well.

Pour the cream into a tray and put a cling film on the surface.

Allow to cool and then refrigerate for a few hours.

Dough:

Cut each sheet of dough into a square shape - 3 squares of identical size. Place each square of dough on a baking sheet. Make small holes with a fork. Sprinkle a thin layer of sugar over the dough.


Bake in the oven at 200 ° C for 15 minutes. After 15 minutes, turn the dough over, also sprinkle with a layer of sugar and leave for 200 minutes at 200 ° C.

The dough should be golden and crispy. Do the same for the other doughs.

I corrected and cut the edges. Then cut 2 of the 3 doughs into 6 equal parts.

Whip the cream ... the uncut dough sheet, a generous layer of cream, on top of a dough sheet (cut this time).

Cover with a last layer of cream and put the last sheet of dough.

For decoration:


Mix the powdered sugar with 2-3 tablespoons of water until you get a thick cream.

Spread the cream over the cake.

In a small bowl, mix the cocoa with a few drops of water until you get a slightly liquid cream.

Put in a posh, cut the corner of the bag very finely - 1.2 mm, press the cocoa cream and draw parallel lines on the whole cake.

With a toothpick pull them to the right or left. Let cool for at least 60 minutes ...... It is already portioned, it will remain to cut the last dough.

Good appetite !!!!



Mille-feuille or Napoleon & # 8211 classic version

It's not the first time When I talk about mille-feuille, the famous French dessert with crispy layers of puff pastry and cream, but I decided to return to this sweet delicacy because I realized that the classic version is missing from the blog. I mean, I tempted you with a modern adaptation, of Gordon Ramsay (Mille-feuille with white chocolate and strawberries), and with the laborious Woven Mille-feuille cake, but I just missed the classic cake version. Okay, okay, you'll say, but what are the major differences to justify a new post? Well, there are differences in quantities (I think many of you will want a clear recipe for the cake, not to do different calculations) and, last but not least, cream. If the braided mille-feuille cake had a diplomat cream, the classic version is with pastry cream (simple vanilla cream). The pastry cream that must have the right consistency, ie neither too fluid (so that it can be wetted and does not flow), nor too dense, so as not to leave the impression of a & # 8220dry & # 8221 cake.

A classic mille-feuille must have three layers of puff pastry and two layers of pastry cream, and sprinkle powdered sugar on top. The variants with whipped cream or jam instead of cream and with icing sugar (bicolor, as a rule) instead of & # 8220 banal & # 8221 powdered sugar are derived even newer. As later, salty versions of mille-feuille (with cheese and spinach, for example) also appeared. Regarding the sugar decoration, I opted for a fine layer of powdered sugar because a icing requires much more sugar (ie, much more calories). To be a little clearer, if you use powder, say, 20 g of powdered sugar, for a glaze (plain or bicolor) you will need over 150 g of sugar.

As for the name, I also told you that mille-feuille means word-for-word & # 8220o thousand sheets & # 8221 and that it comes from the many layers of puff pastry. But I did not manage to tell you that another name under which the dessert is known, Napoleon, does not come from the famous emperor, but from the Italian city of Naples. And because I also mentioned Italy, you can find the puff pastry-pastry cream combination at & # 8220cannoncini & # 8221 (Puff pastry cones with vanilla cream).

Ingredients (for 6 servings):
& # 8211 puff pastry dough 1 sheet (400 g)
& # 8211 milk (3.5% fat) 300 ml
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 yolks 4 pcs.
& # 8211 sugar cough 100 g
& # 8211 vanilla essence 1 ampoule (if you use extract, 1 teaspoon)
& # 8211 corn flour (cornstarch) 50 g
& # 8211 salt a teaspoon
& # 8211 old powder 20 g

Preheat the oven to 200 degrees Celsius. Spread the puff pastry in a sheet with a uniform thickness (about 4 mm thick). Using a rolling pin, place it in a tray lined with baking paper. Place another baking paper over the sheet and then the second tray from the stove (enter the first one and press the dough). In this way, prevent the puff pastry from swelling. Put in the hot oven and leave for 30-35 minutes, taking care to turn the tray halfway through, and at the end to check that the dough does not burn. The sheet must be crisp and coppery. Let it cool, straighten its edges and cut it in three (lengthwise).

For pastry cream: mix the milk with the liquid cream and heat them over a low heat. Beat the yolks with the salt and caster sugar until you get a yellow foam. Add vanilla essence and corn flour. Homogenize and pour, little by little, from the warm milk. When the mixture of eggs, flour and milk has reached a temperature close to that of milk, pour the composition over the milk in the pot. Also on low heat and stirring constantly with a fork, leave until it reaches boiling temperature. You should have a fine and homogeneous cream. Allow to cool, then mix again. Put half of the cream on one of the puff pastry pieces (either simply spread it or put it with the spirit to make it look better).

Place a second piece of puff pastry and then the rest of the cream. Before putting the third layer of puff pastry, cut it into 6 equal pieces (this will make it easier to slice the cake). You can serve the cake immediately, but it is even better if you keep it cold for at least 2 hours. Before cutting and serving, sprinkle with powdered sugar.


Cream flour milled dough 500g

The two sheets from the puff pastry package are baked separately. COMPOSITION: Romanian pie sheet, cold vanilla cream filling, sugar syrup and honey, decorated with sugar powder mix. A fluffy, vanilla and flavored pie, with commercial or homemade pie sheets. With this recipe I participate in the contest of sweet recipes with pasta fillo di Ancutza. And a Romanian recipe for a simple easy dessert. Because I have often been asked for a separate recipe for cream sheets, I will share my favorite recipe with you. I say my favorite recipe for.

Old recipe, quick recipe, recipe. Dancle ships 100% romanian food all over England, for businesses and. Remove the pie sheets from the package and place them on a smooth surface. FOI BOROMIR DE CREMSNIT, 380 G.


Creamy with pie sheets

We remain in the & # 8220perimeter & # 8221 childhood with a dessert loved by all: cream. With its crunchy and powdered sugar sheets, filled with a generous layer of vanilla cream, this dessert that came to us with a name derived from the German language (& # 8220Cremeschnitte & # 8221), is just a variant of the famous & # 8220mille-feuille & # 8221 french. In Transylvania, the delicious cake is also known as & # 8220cremes & # 8221, a name derived from Hungarian, while in Sanda Marin's books we find it simply & # 8220cake with vanilla cream & # 8221. Either way, you have to admit that it is a very good dessert, apparently light (although the number of calories says otherwise) and quite easy to make.

Basically, you have three options at hand, starting with the use of commercially purchased cream sheets. On the other hand, you have the option of preparing the sheets at home, folded and stretched many times, until you get the dough with many layers (French dough), and between them, the option I chose: thin sheets of pie, & # 8220 spoiled & # 8221 with butter melted and carefully superimposed. If time and patience are not an issue, I invite you to take a look at the gala version of the popular dessert: Woven mille-feuille cake :).

And finally, two clarifications: 1. from the quantities below, I got a large bowl of Jena full of cream (about 1.2 kg), so adjust the quantities as desired 2. given the considerable amount of butter , I combined a 65% fat butter with an 80% fat one.

Ingredient:
& # 8211 fine pie sheets 250 g
& # 8211 butter 100 g
& # 8211 milk 1 l
& # 8211 eggs 6 pcs.
& # 8211 galbenus 1 pc.
& # 8211 sugar cough 200 g
& # 8211 flour or cornstarch 40 g
& # 8211 vanilla pudding powder 70 g
& # 8211 vanilla sugar 2 1/2 sachets
& # 8211 old powder 15 g

Start with the preparation vanilla cream (pastry cream): heat the milk over low heat in a larger pot. In a bowl, put the 6 whole eggs and 200 g caster sugar. Mix well until the sugar melts and you get a yellow foam. Add vanilla sugar, pudding powder and flour / cornstarch. Homogenize. Start putting, little by little, hot milk. Continue until the temperature of the composition is close to that of the milk. Pour the composition over the milk in the pot and mix well. Stirring constantly with a whisk, leave until the cream thickens and reaches boiling point.

Turn off the heat and incorporate in the cream 20 g butter. Preheat the oven to 200 degrees Celsius. Grease a large dish of Jena or a tall tray with butter. Melt the remaining butter (in the microwave for efficiency). Take a first sheet of pie (taking care to keep the others covered with a damp towel, so as not to dry out) and place it in the bowl. Grease it with butter (with a brush), taking care that its edges cover the walls of the vessel / tray. Place another sheet on it, and grease with butter and so on, until you have put 4 sheets. Distribute half of the pastry cream evenly.

Place a sheet of pie over the cream, grease it with butter, and a sheet, then the rest of the cream. Fold the edges of the sheets inwards, over the cream. Place another sheet, but folded so that it fits perfectly with the dimensions of the vessel / tray (that is, there are no edges left on the walls of the vessel). Grease with butter and continue, until you put 4 sheets (you should have, 4-2-4 sheets). Beat the yolk and grease the surface of the cream. With the tip of a very sharp knife, lightly cut the cream into portions, but not to the bottom, but only the layer of sheets on top (this way, you will cut the cake more easily after baking).

Put in the hot oven and leave for 40-45 minutes or until the leaves take on a beautiful yellow tint. Allow the cream to cool completely before cutting it. Sprinkle with powdered sugar and cut according to the previously made & # 8220marks & # 8221. The cream can be stored in the refrigerator for two to three days.


How mille-feuille appeared, the refined French dessert

Translated, dessert means "a thousand slices." The cake is also known as the Napoleon cake, but it is not known exactly how it came about.

Traditionally, dessert consists of three layers of leaves, including vanilla cream. Sometimes the cream is replaced with cream or jam, and in this case the dessert is also known as the "Bavarian slice". Sprinkle powdered sugar, cocoa or almond flakes on top. It can also be decorated with sugar icing or chocolate sauce.

The history of dessert

Recipes for making cream and foil can be found in many 16th-century cookbooks, but it is not known exactly who combined the ingredients to complete the dessert as it is known today. The first mentions of cakes under the name mille feuille appear in a cookbook written in English by the French chef Vincent La Chapelle in 1733. Unlike today's recipe, the sheets were smeared with jam or marmalade.

The name mille feuille was no longer used in cookbooks until the 17th century. However, in the time of Napoleon Bonaparte, many French pastry chefs sold this cake. The name Napoleon does not come from the famous French ruler but from napolitain, the French form of the Italian city of Naples.


Classic puff pastry dough

Recipe of French dough or by pastry homemade with butter it is one of those "test stones" of the pastry chef, whether he is a professional or an amateur. It's not so easy to get those dozens of layers thinner than a cigarette sheet, alternating with layers of butter, but it's definitely not impossible.

The origin of this type of dough seems to be related to the phylo dough from the Middle East, but for the first time a recipe of puff pastry (pastry dough) in 1653, in the book & # 8222Pastissier françois & # 8221 by François Pierre La Varenne.

I decided to start this classic puff pastry right now because for the first time I accepted a Daring Baker's challenge. This month's theme was chosen by Steph, author of the blog A whisk and a spoon, and it is wind flight & # 8211 means some light-feathered pies, which could easily float on a windy wind, a classic piece of French pastry. The real challenge is that the puff pastry from which the pastries are made must be provided by the brave amateur pastry chefs who accept the challenge.

I confess, for me this challenge is not so difficult, I have already made puff pastry countless times, on top of that I came up with an innovative idea of ​​quick puff pastry & # 8211 but this time I have to follow the recipe proposed by Steph. The proposed dough recipe belongs to Michel Richard, from the book & # 8222Baking with Julia & # 8221 by Dorie Greenspan.

Although the recipe is really laborious, it is worth making at home. The quality of the puff pastry that we find in stores seems to be getting worse, we rarely come across a good one, which does not give the feeling that it has stuck to the roof of the mouth after eating it. I have not yet discovered any brand of puff pastry made with butter, all are with margarine, so if you are interested in this aspect, the effort to get a quality dough will really be rewarded.

The classic puff pastry can be stored in the freezer for months, and will be thawed slowly in the refrigerator when we need it. So let's get to work!

Ingredients classic puff pastry dough & # 8211 French dough

  • 500 grams of flour 000
  • 1 teaspoon grated salt
  • 300 ml. of very cold water
  • 1 teaspoon white vinegar
  • 450 grams of butter with 80% fat & # 8211 I used only 350 grams and the dough worked perfectly
  • in addition: flour for sprinkling the work surface

Preparing classic puff pastry & # 8211 French dough

1. From cold water, flour, vinegar and salt, knead a smooth, non-sticky dough. (Eventually add a little more flour, until the dough has a pleasant consistency, neither too soft nor too hard, and is completely non-sticky). Wrap the dough and put it in the fridge.

2. The cold butter, from the fridge, is flattened with the help of the rolling pin, between two plastic sheets & # 8211 I used baking paper & # 8211 until obtaining a rectangle of approximately 20/30 cm.


3. Place the butter back in the fridge, so wrapped in baking paper, it is very important that the butter does not soften. After about 10 minutes, take the dough out of the fridge and place it on a well-floured work surface:


4. Spread the dough in a rectangle twice as long as the butter. Place the butter on top, centered:


5. Pull the edges of the dough towards the center, covering the butter. In the middle, an almost perfect joint line of the two ends of the dough must be obtained.


6. Remove the excess flour with a brush and, on the line joining the two sides of the dough, fold it in half, as if closing a book:


7. Wrap and leave in the fridge for 30 minutes.
After this rest time, the dough is placed on the floured work surface. Gently press the extremities, pressing them, to keep the butter inside.


8. Roll out the dough again, keeping the proportions (the long side to be the longest) to a thickness of about 0.6 cm. Fold in three on the longest side.


9. Roll out the dough again and refrigerate for 30 minutes. Repeat step 8 5 more times. After the last packing, the dough is wrapped again. Leave in the fridge for at least 30 minutes. It is then spread on a 3 mm sheet. thickness. To make the dough easier to handle, I cut it in half and spread 2 separate sheets. This dough sheet is given the desired destination. It is preferable to cut the edges with a very sharp knife. We can use them for some saltines, for example.

To cut the puff pastry, use a sharp knife that is good to pass through flour, so as not to disturb the thin layers of dough alternating with those of solid butter.

The puff pastry is worked quickly, so as not to heat up in the kitchen temperature. After it is given the desired shape (sheets for cream, pies, rolls, etc.) it is good to put it in the fridge for another 15-20 minutes before baking. The indicated baking temperature is 180-190 ° C.

Below is a gallery of recipes for which I used the classic puff pastry dough. Click on any image to read the complete recipe:


Recipe: authentic French dough

Ingredient:

120 g white flour (one cup plus 2 tablespoons)
a tip of dry yeast
125 g of cold water (2/3 cup)

350 g white flour (2 dogs on a quarter plus or spoon)
1 teaspoon and 3/4 of dry yeast
150 g of cold water (3/4 cup)
1 teaspoon and 3/4 of fine salt
vegetable oil


French cremation Mille-feuille - Recipes

Here is a typical French dessert: Thousand leaves (from French Mille-Feuille or Millefeuille, meaning & # 8222a thousand sheets & # 8221).
It's my husband's favorite cake, so a good excuse to make a strawberry version.
I made it with fresh strawberries picked from the farm.
An excellent and wonderful variant that I dedicate to an exceptional cause.

So it is my modest contribution to the breast cancer prevention campaign.
A tribute to my mother, who left much too young because of this relentless disease.

Since 1985, the moon October is pink.
It is the month of information and prevention of breast cancer. This serious disease is common in women over the age of 50, but the rest are not completely safe.
Put your health first and do a routine check to make sure you don't have any problems. In addition, stand in solidarity with the millions of women in the world who suffer from this condition and get involved in breast cancer prevention campaigns.

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600 ml of milk
3 egg yolks
vanilla essence
4 tablespoons cornstarch
100 g of powdered sugar
50g butter
3 sheets of gelatin

Method of preparation:

Prepare cream:
Soak the gelatin in a bowl of cold water.
Heat 400 ml of milk with vanilla and butter
In a bowl dilute the starch with 200 ml of milk, mix well, add the yolks and sugar and mix again.

Then gradually pour the hot milk on top, mixing well with a whisk.
Put on low heat, stirring constantly so that it does not stick to the bottom, until the cream thickens.
Remove from the heat and add the squeezed gelatin sheets, mix well.
Pour the cream into a tray and put a cling film on the surface.

Dough:
Place each sheet of dough on a plate covered with baking sheet.
Cut each sheet of dough into 3 parts of identical size.
Make small holes with a fork

Sprinkle a thin layer of sugar over the dough. Put a baking sheet on top and another plate (if you don't want it to swell, I didn't put it).
Bake in the oven at 180 & # 176 C for 20 minutes.
The dough should be golden and crispy. Do the same for the other dough.
Let it cool.

Assemble the cakes: I made 2 cakes (3 sheets each)
I corrected and cut the edges.
Put a sheet, cover with cream and strawberries, repeat the operation and cover with the last sheet.


Mille-feuille cake

1. In a bowl, sift 200 g of flour and knead a dough together with the yolks, cream and a pinch of salt. At the end, divide the dough in half and spread out sheets of suitable thickness.

2. Separately, rub the margarine with 150 g of sifted flour until you get a cream. Divide it in half and spread the creams over the spread sheets. Wrap each sheet like an envelope and let them cool for half an hour.

3. Stretch and fold again in the same way. Refrigerate for 30 minutes and repeat. At the end, spread the two sheets and bake them separately, on the bottom of the tray.

4. For the cream, rub the yolks with the sifted flour and thin with a cup of cold milk. Put the rest of the milk on low heat together with the vanilla stick, to infuse.

5. When the milk has warmed up, pour in the rubbed yolks and stir continuously until the cream thickens.

6. Beat the egg whites and sprinkle with caster sugar towards the end. When the yolk cream has thickened, incorporate the beaten egg whites and mix gently until smooth.

7. Place the first baked sheet on a flat tray, pour the hot cream over it and place the other sheet on top. Let the mille-feuille cake cool for a few hours.

8. Cut the cake with a knife with a thin and very sharp blade, powder with sugar and serve.


How mille-feuille appeared, the refined French dessert

Translated, dessert means "a thousand slices." The cake is also known as the Napoleon cake, but it is not known exactly how it came about.

Traditionally, dessert consists of three layers of leaves, including vanilla cream. Sometimes the cream is replaced with cream or jam, and in this case the dessert is also known as the "Bavarian slice". Sprinkle powdered sugar, cocoa or almond flakes on top. It can also be decorated with sugar icing or chocolate sauce.

The history of dessert

Recipes for making cream and foil can be found in many 16th-century cookbooks, but it is not known exactly who combined the ingredients to complete the dessert as it is known today. The first mentions of cakes under the name mille feuille appear in a cookbook written in English by the French chef Vincent La Chapelle in 1733. Unlike today's recipe, the sheets were smeared with jam or marmalade.

The name mille feuille was no longer used in cookbooks until the 17th century. However, in the time of Napoleon Bonaparte, many French pastry chefs sold this cake. The name Napoleon does not come from the famous French ruler but from napolitain, the French form of the Italian city of Naples.

Loved by the Russians

In Russia, the dessert is prepared in the form of a cake called the Napoleon cake. It seems to have been prepared for the centenary of Napoleon's victory. The multiple layers represented the French army, while the glaze was associated with snow, which helped the Russians defeat Napoleon's dreaded army.

In Italy, the sheets are not only filled with sweet cream, but also with spinach, cheese and pesto sauce. Another difference is given that in addition to a layer of sheets, the preparation also has a base of sponge cake dough.

Dessert is also well known in Canada, the United Kingdom, Zimbabwe, Australia and New Zealand.

In Austria, Israel, Poland, Serbia, Croatia and Romania it is known as cream cheese and consists of two layers of sheets, with vanilla cream in the middle.


Video: Mille-feuille french napoleon pastry recipe ملفاي ناجح (June 2022).


Comments:

  1. Lamar

    I still know a decision

  2. Vorg

    the graceful phrase

  3. Raedburne

    What a sentence ... great, the idea excellent

  4. Kelwyn

    I have not understood, what you mean?

  5. Gille-Eathain

    This situation is familiar to me. Ready to help.



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