John Myers
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Millefoglie (puff Pastry Tart)
The perfect millefoglie (puff pastry tart) recipe with a picture and simple step-by-step instructions.
puff pastry
- 200 g Flour
- 65 g Butter
- 150 ml Water
- 1 pinch Salt
- 1 pinch Sugar
- 90 g Flour
- 200 g Butter
cream
- 250 g Mascarpone
- 1 Pc. Egg
- 140 g Sugar
- 4 leaf Gelatin
- 250 g Cream
Berry sauce
- 500 g Berry mix
- 1 pinch Sugar
- 2 leaf Gelatin
- Mint leaves
- Powdered sugar
puff pastry
- Make puff pastry with a dough hook from the above ingredients. Continue kneading by hand, put in foil and put in the refrigerator for 20 minutes. Knead the butter quickly with a little flour and shape into a 1 cm thick, rectangular plate. Put these also in foil in the refrigerator for 20 minutes. Roll out the dough, place the butter on it and beat it in. Press the edges together and carefully roll out (not thinner than 7 mm). Fold the dough back together (thirds) and put it back in the refrigerator for 20 minutes. Repeat this process three more times. Roll out the dough, cut out and bake in the oven at 180 degrees for about 20 minutes.
cream
- Mix the mascarpone with the egg, sugar and whipped cream. Then thicken with the gelatine and place in the refrigerator.
Berry sauce
- Bring the berries to the boil with a little water, then strain. Return to the saucepan and add sugar to taste, then thicken with gelatine.
- Divide the puff pastry into thirds and spread the cream on top. Arrange the sauce and garnish with berries. Garnish the puff pastry with powdered sugar and mint
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