French Dessert :MİLLE FEUİLLE

French cuisine is one of the most loved cuisines in the world with its different flavors.

The wide range of French Cuisine inspires other cuisines around the world.

If you are asked what comes to your mind about French Cuisine, I can say many food names that come to mind without thinking.

The first thing that comes to mind in soups is French soup,

 Another famous dish is Ratatouille.

This dish is among the indispensables of French cuisine. It is made from tomatoes, onions, zucchini, eggplant, peppers, carrots and thyme, basil, rosemary, black pepper and olive oil. It is among the favorites with its finely and evenly chopped colored appearance and its very light weight.

Souffle was the first thing that came to my mind in desserts, I think because it is my favourite, but the recipe I want to share today is another French classic, MİLLE FEUİLLE...

It is a classic French cake known as millfoglie in Italian. Both names mean "a thousand leaves" due to the cake's appearance of multiple layers of fluffy, buttery pastry. Mille-feuille is an extraordinarily appealing blend of flavors and textures; it is rich and light, flaky and creamy at the same time. Although it is not very sweet, it will satisfy your sweet cravings at tea time or while drinking coffee.

Like a Napoleon who traditionally uses almond cream, the mille-feuille consists of layers of crispy puff pastry topped with rich custard pastry cream.

These delicate pastries are a stunning addition to any table. Light and airy puff pastry is the perfect accompaniment to that rich creamy pastry cream.

Of course, puff dough, which is perfect when prepared at home, can be tastier.

But I don't think that much effort is needed. It is such a simple dessert that it can be made anytime when you buy the oily puff dough that is sold ready in the markets. The only problem is some time, as there are factors such as cooking and cooling.

HOW TO MAKE A MİLLE FEUİLLE?

 Open the vanilla pod with a knife, then use a spoon to remove the seeds. Add the milk and vanilla seeds to a medium saucepan and place over medium-high heat. Give it a whisk to break up and boil the seed clumps, then remove from heat and set aside.

 Whisk the sugar and cornstarch in a large bowl, then add the egg yolks and whisk until smooth and pale yellow.

Temper the mixture by drizzling over about 1/4 cup of hot milk while whisking. Whisk in the remaining milk, then strain back into the saucepan and place over medium heat.

Whisk through the heat until it thickens and foams, then remove from the heat and stir in the butter. Transfer to a bowl and cover with thin plastic wrap. Refrigerate for about two hours.

On a lightly floured surface, gently roll out the puff pastry into a long rectangle the thickness of a thin piece of cardboard.

Cut the dough into three equal parts with a sharp knife.

Transfer the dough to a baking tray (or pans) lined with greaseproof paper and pierce all over the dough with a fork.

Cover the dough with another piece of parchment paper and place a baking sheet or tart weights on top to reduce the weight of the dough as it bakes.

Bake in a 200-degree oven for 4-5 minutes without fully browning.

The weights and the top layer of the parchment paper tray can be removed during the last 5 minutes of baking to help the dough crisp up.

Combine Mille-Feuille:

 Start squeezing the pastry cream between the layers of puff pastry and place one of the dough pieces on top.

3 layer cake ideal

It's up to you to decorate later.

In the original, royal icing is made.