John Myers
Moroccan Mille Feuille
The perfect moroccan mille feuille recipe with a picture and simple step-by-step instructions.
- 3 packet Puff pastry, fresh from the cooling shelf, with baking paper
- For the pudding:
- 0,5 liter Milk, 3.5%
- 130 g Sugar
- 2 packet Vanilla sugar
- 2 El Cornstarch, heaped
- 2 Egg yolks
- For the casting and decoration:
- 2 Protein
- 250 g Powdered sugar
- Dark chocolate to decorate
- Place the first puff pastry on the baking sheet with parchment paper. Prick several times with one serving and cover with another piece of baking paper. Cover with a baking sheet to prevent the dough from rising. Bake at 200 degrees for 15 minutes, remove the top baking sheet and the baking paper and bake for another 10 minutes. Do the same with the rest of the dough. Let cool down
- For the homemade pudding, separate the eggs and set aside the egg whites for the icing. Put the milk in a saucepan and bring to the boil over medium heat. Mix the sugar, vanilla sugar and the cornstarch in a bowl and add to the boiled milk. Let simmer for 3-5 minutes while stirring constantly. Then stir in the 2 egg yolks. Stir until you get a thick pudding, set aside and let cool a little.
- Spread half of the pudding on the first dough base and place the second base on top. Spread the rest of the pudding on top and cover with the last dough base.
- Mix the egg white and powdered sugar in a glass bowl and stir over a water bath until a white, light and creamy mass is formed. But it has to be really creamy. Spread the frosting on the surface of the pastry and let it dry a little.
- Melt the chocolate in another water bath and use it to decorate the cake. Before serving, chill for 4-6 hours.
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