Vanilla-caramel Millefeuille
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| Vanilla-caramel Millefeuille – Perfect Cooking |
Ingredients
- 400 g Homemade or baked puff pastry
- 30 g Icing sugar
- For the cream:
- 50 cl Semi-skimmed milk
- 1 vanilla bean
- 3 Egg
- 50 g Wheat flour
- 100 g Powdered sugar
- 30 cl Whole liquid cream
- For the caramel sauce:
- 80 g Powdered sugar
- 15 cl Whole liquid cream
- 25 g Half-salt butter
Preparation Method
1. Preheat the oven to 200°C (th. 6/7). Bake the puff pastry between 2 baking sheets for 20 min, then remove the top baking sheet and finish cooking for 5 min. Preheat the oven grill. Sprinkle the butter with icing sugar and caramelize it under the grill. Set aside.
2. Prepare the cream: bring the milk to a boil and infuse the vanilla open in 2 and scraped. Whisk the eggs vigorously with the sugar until they turn white. Add the flour, then the hot milk, return to the pan, and bring to a boil. Cook 3 min, stirring constantly. Pour the cream into a box, film on contact with the cream, and keep cool for 1 hour.
3. Once it is cooled, whip this pastry cream until smooth, and whip the 30 cl of liquid cream into whipped cream. Gently stir in whipped cream. Fill a pastry bag with this mixture and set it aside.
4. For the caramel, sprinkle a thick-bottomed pan with sugar and allow it to caramelize without mixing. As soon as the sugar has turned red, add the half-salt butter and mix well, then add the liquid cream as you go. Mix and let cool.
5. Cut the puff pastry into 3 pieces of identical size. Coat the first 2 pieces of cream, then superimpose the 3 layers of the millefeuille. Cut straight with a thick blade knife. Serve with the caramel aside.