{"id":13623,"date":"2018-12-09T13:04:55","date_gmt":"2018-12-09T13:04:55","guid":{"rendered":"https:\/\/petros-syrigos.com\/millefeuille-valinia-sokolata\/"},"modified":"2025-02-12T12:35:02","modified_gmt":"2025-02-12T12:35:02","slug":"mille-feuille-with-vanilla-and-chocolate-cream-2","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/mille-feuille-with-vanilla-and-chocolate-cream-2\/","title":{"rendered":"Mille-feuille with vanilla and chocolate cream"},"content":{"rendered":"

Mille-feuille is a really famous dessert! I suggest you a really interesting recipe and an alternative way of serving as well.<\/p>

Ingredient<\/h4>
  • 1 puff pastry sheet<\/li>
  • 1lt of full-fat milk<\/li>
  • 7 eggs<\/li>
  • 60g of wheat flour<\/li>
  • 60g of corn flakes<\/li>
  • 1 tsp of vanilla<\/li>
  • 180g of sugar<\/li>
  • 2 tbsp butter<\/li>
  • 250ml of heavy cream<\/li>
  • 300g Strawberries<\/li>
  • 100g chocolate couverture<\/li> <\/ul> <\/div> <\/div>

    Execution<\/h4>
    1. Cut the puff pastry into 8 pieces and punch on one side with a fork. In a large pan, on low heat, put the puff pastry pieces (2 pieces each time). Bake for 4 minutes, turn side, cover with lid and continue baking for another 4 minutes. Remove the lid, add a little sugar over the puff pastry, turn it over and continue cooking for one minute so that the sugar becomes a golden candy. Remove from the heat and leave aside.<\/li>
    2. For the vanilla cream: We put the milk to warm up, adding the half amount of the sugar. In a bowl, mix the remaining sugar, flour, corn flour, eggs and vanilla well with a wire. When the milk is warm, add it in the bowl and keep stirring constantly. Then we strain the bowl mixture, transfer it to a saucepan and boil over low heat until it\u2019s a thick cream. Remove the pot from the heat, add the butter and stir well until it melts.<\/li>
    3. In a bowl, place half of the cream. The rest of the cream will be needed to prepare the chocolate cream. Cover the bowl with a membrane that touches the cream and put it in the refrigerator for 2 hours to cool well. Beat the cream at high speed with the wire in the mixer, until it becomes a whipped cream. Beat the cream well in the mixer until it becomes smoother and mix with the whipped cream.<\/li>
    4. For chocolate cream: In a bowl, put the cream that you hold in the saucepan, pour in the chocolate pieces and mix well. Cover the bowl with a membrane that touches the cream and put it in the refrigerator for 2 hours to cool. (This cream does not need to be mixed up with whipped cream, as we did in vanilla cream).<\/li>
    5. For serving: Place a puff pastry and a layer of vanilla cream on top. Repeat the process twice, putting alternatively the vanilla cream and chocolate cream and also add sliced \u200b\u200bstrawberries.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

      Mille-feuille is a really famous dessert! I suggest you a really interesting recipe and an alternative way of serving as well. Ingredient 1 puff pastry sheet 1lt of full-fat milk 7 eggs 60g of wheat flour 60g of corn flakes 1 tsp of vanilla 180g of sugar 2 tbsp butter 250ml of heavy cream 300g […]<\/p>\n","protected":false},"author":1,"featured_media":23792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2811,2821],"tags":[3171,3172],"class_list":["post-13623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-sheets","category-chocolate","tag----en","tag---en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13623"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13623\/revisions"}],"predecessor-version":[{"id":13642,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13623\/revisions\/13642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23792"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}