Millefeuille, also known as a Napoleon, is a classic French pastry that consists of multiple layers of thin, flaky puff pastry alternating with creamy fillings, usually pastry cream or whipped cream.
The term “millefeuille” translates to “a thousand leaves” in English, referring to the many layers of pastry.
As I already told you I have some guests staying with us, as well as our son who came from Switzerland again, as he had to be interviewed for his Master Degree, which he will start after September. The candidates are many and only a few will be accepted but the interview went well and he has good chances to be accepted. My son will be leaving on Thursday and the other guests on Friday.
I have finally managed to put this post together in the mornings when everybody is asleep and do not want to wake them up.
I posted my version of Millefeuilles last year and as much as I love that dessert just like it is, now that my cooking and baking skills have improved a little bit, I wanted to try something new in order to use some of my Cherry Compote.
The basic recipe is the same with the addition of the Cherry Cream. I’ve made many desserts using gelatine, so I knew that in order to make the cherry cream layer that I needed an equal amount of the pastry cream, so I needed to make about 1 litre cream. Having that in mind I used a 1 litre container in which I kept adding the ingredients. I could have used more syrup or more cherry compote or more heavy cream so as long as all these ingredients added up to 1 litre.
This elegant dessert is simple to prepare and tastes great. Everybody liked it and asked for more. It was light, not sweet at all and the cherry mousse with whole pieces of cherry compote in it, added additional taste to this already delicious dessert.
Here are some key characteristics of millefeuille:
- Pastry Layers: The pastry is typically made of two or three layers of puff pastry, which are baked until they are golden brown and crisp. The layers should be thin and flaky, providing a delicate texture.
- Filling: Between the layers of pastry, a rich and smooth filling is added. Traditional fillings include vanilla pastry cream, but variations can include flavours like chocolate, coffee, or fruit-flavored creams.
- Topping: The top layer of the millefeuille is often glazed with icing or dusted with powdered sugar.
- Serving: Millefeuille is usually served as a dessert and is known for its elegant appearance and complex flavours. It is often sliced into rectangular or square pieces for serving.
- Variations: While the classic version is filled with pastry cream, there are numerous variations, including using fresh fruits like strawberries or raspberries, or different creams such as Chantilly or Diplomat cream.
Cherry Cream Millefeuile
The combination of the crispy biscuits or puff pastry and the creamy cherry filling makes this millefeuille a delightful treat that is both visually appealing and deliciously indulgent.
Ingredients
- 2 packets sfogliatine biscuits
Pastry cream:
- 1.125 ml milk
- 4 egg yolks
- 160 grams sugar
- 60 grams all purpose flour
- 60 grams corn flour (starch)
- A pinch of salt
- 1 tbsp Cherry brandy
Cherry Cream:
- 2 sachets gelatine (12 sheets)
- 1 cup cold water
- 1 cup cherry compote (without syrup) mashed
- 1 cup cherry compote syrup
- 250 ml heavy cream (35%)
- ½ cup cherry compote cut into pieces
Whipping cream:
- 250 ml heavy cream (35%)
- T tbsp icing sugar
- 1 tsp vanilla essence
Instructions
- To make the pastry cream see step by step instructions here.
- Heat the milk. In a saucepan add egg yolks, sugar, cornstarch,
flour, salt and ½ cup of milk and mix. Add the warm milk and keep mixing with a whisk until the cream sets. Mix in cherry brandy liqueur and set aside to cool. - Dissolve gelatine with water and leave it to soak for 5 minutes. (If using gelatine leaves, soak them in cold
water for 5 minutes and discard the water). - In a small saucepan heat the compote syrup together with the heavy cream and add the gelatine and mix but do not boil. Mix in the mashed cherries and the pieces of cherries and set aside to cool.
- Whip the heavy cream with icing sugar and vanilla until peaks form and refrigerate.
- To assemble the millefeuille: Place one layer of biscuits in a rectangle bowl 32 x 22 cm and pour a layer of cream over it. Allow to cool and set. With a spoon carefully add the cherry cream, a spoonful at a time, on top. Allow to cool and refrigerate until it sets. Add a second layer of biscuits and top with the whipping cream. Crumble about two biscuits on top or collect the broken ones as they are very delicate and sprinkle some icing sugar and cinnamon on top. Refrigerate at
least one hour before serving
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 401Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 8gCholesterol 131mgSodium 106mgCarbohydrates 45gFiber 2gSugar 27gProtein 5g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
tasteofbeirut
Saturday 27th of August 2011
A new version of mille feuilles that takes the prize as well; excellent! My recent post Tuna hummus
Abigail
Friday 19th of June 2009
Oh wow! All this beautiful cherry-fied food is making me so hungry!
Lubna Karim
Thursday 18th of June 2009
Oh wow a cream, sweet and juicy indulgence......looks yum...
Konstantina
Thursday 18th of June 2009
I absolutely love millefeuille, but I never had it with cherry mousse. I will put it in my to-do list! Have a nice day:)
Konstantina's last blog post..Pesto di asparagi - Î ÎστO απÏŒ σπαράγγια
Cakelaw
Thursday 18th of June 2009
This looks delish Ivy. Cherry desserts are among my favourites.