Sugar cream millefeuilles
Prep Time
Cooking Mode
250 mL (1 cup) cup milk or evaporated milk
375 mL (1 ½ cups) cup brown sugar
5 mL (1 tsp.) tsp vanilla extract
¼ cup cup unsalted butter
80 mL (⅓ cup) cup flour
125 mL (½ cup) cup 35% M.F. whipping cream
30 mL (2 tbsp.) tbsp. brown sugar
2 mL (½ tsp.) tsp vanilla extract
To taste chocolate shavings
250 mL (1 cup) cup milk or evaporated milk
375 mL (1 ½ cups) cup brown sugar
5 mL (1 tsp.) tsp vanilla extract
¼ cup cup unsalted butter
80 mL (⅓ cup) cup flour
125 mL (½ cup) cup 35% M.F. whipping cream
30 mL (2 tbsp.) tbsp. brown sugar
2 mL (½ tsp.) tsp vanilla extract
To taste chocolate shavings
Directions
1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Set aside.
2Roll out puff pastry into a 40 cm x 30 cm (16 in. x 12 in.) square. Place on baking sheet.
3Cover pastry with a second baking sheet or prick dough with a fork so it doesn’t rise. Bake in the oven for 30 minutes.
4In a large bowl, combine milk, brown sugar, and vanilla extract until smooth. Set aside.
5In a medium saucepan, melt butter and add flour. Stir 30 seconds until forming a paste.
6Pour reserved milk mixture gradually into saucepan while whisking.
7Bring to a boil, whisking constantly and cook another 3 minutes, still whisking constantly. Remove from heat. Let mixture cool completely in fridge for at least 4 hours or overnight.
8Whip cream until soft peaks form. Add brown sugar and
9vanilla, and continue to whip until stiff peaks form. Set aside.
10Cut 3 strips of puff pastry. Spread two of the layers with sugar cream filling.
11Pile the 3 pastry levels and top with whipped cream and chocolate shavings. Refrigerate until ready to serve.
12The filling keeps one week in the fridge. The assembled millefeuilles keeps one day in the fridge.
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Personal Note
Personal Note