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Puff pastry mille-feuille
A mille-feuille made with quick puff pastry that’s both crisp and melt-in-the-mouth, filled with a diplomat cream infused with caramelized pastry trimmings, and finished with a classic Napoleon glaze. A creation filmed by the de Buyer team as part of an exclusive partnership.
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Kneading the détrempe
Techniques covered
- Preparing a base dough
- Make a quick puff pastry
- Roll the dough with a sheeter
- Making a double fold
- Making a single fold
- Bake puff pastry
- Cutting puff pastry
- Infuse puff pastry trimmings into a cream
- Blend with an immersion blender
- Bake puff pastry trimmings
- Scraping a vanilla pod
- Making a pastry cream
- Use a template
- Make a fondant glaze for mille-feuille
- Prepare a fondant
- Make a Napoleon glaze
- Filling a piping cornet
- Using a piping cornet
- Making a glaze
- Making diplomat cream
- Decorating using a piping bag
- Assemble a mille-feuille
- Piping with a tip
- Fill a piping bag
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