Nancy Zinman's Mille-Feuille
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Puff pastry (see recipe)
- ½quart pastry cream (see recipe)
- 1quart heavy cream, stiffly whipped
- Powdered sugar
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
On a lightly floured surface, roll out â…“ of the puff pastry to measure approximately 12 inches by 18 inches. Gently lift the dough (it is easier if you drape it over a rolling pin when picking up) and lay it on a 12-by-18-inch baking sheet. Prick dough evenly with a fork. Bake for 10 to 15 minutes, or until pastry is puffed and golden brown. Repeat procedure twice to make a total of three pastry sheets.
- Step 3
When all the pastry sheets are cool, trim the edges with a serrated knife to form three equal rectangles. Reserve trimmings.
- Step 4
Fold pastry cream with the whipped cream. Spread a thick layer over the bottom sheet. Place second pastry sheet over the cream mixture. Apply second layer of cream.
- Step 5
Cover with top sheet of pastry. Dust the top with sifted powdered sugar. You may caramelize the sugar by heating a hot metal object such as a potato masher and pressing it over the sugar. Brush sides of the mille-feuilles with crumbled trimmings from the puff pastry sheets.
Private Notes
Comments
Diabetes comes to mind.
I modified this recipe significantly to make Vanilla Slice. I used only 2 layers of pastry. I halfed the pastry cream recipe and used all of it. I used the egg whites to make a meringue, based on the meringue in the lemon meringue pie recipe. I flipped one of the puff pastries and covered with meringue, then toasted the top in the oven (400 for about 10 minutes works).
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