Name: Quick Millefeuille
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 Rectangular puff pastry; 200 milliliters Heavy cream; 120 grams Powdered sugar; 500 pinches Mascarpone; 1 Vanilla bean; 500 grams Berries; 5 feuilles Mint; 50 grams Powdered sugar

Quick Millefeuille

Categories : Desserts, Themes : Easy recipes, Innovative recipes, Sweet recipes, Themes

Easy recipes

Innovative recipes

Sweet recipes

Difficulty: Beginner Preparation time 15 min Cooking time 25 min Full time 40 mins Servings: 6 Season: Summer

Ingredients

Rectangular puff pastry : 2
Heavy cream : 200 milliliters
Powdered sugar : 120 grams
Mascarpone : 500 pinches
Vanilla bean : 1
Berries : 500 grams
Mint : 5 feuilles
Powdered sugar : 50 grams

Preparation

Preheat the oven to 180°C (355°F).
Unroll the puff pastry rolls and cut each one into 6 rectangles.
Place the 29.5 x 20.5 cm Flexipan multi-purpose baking mat on a perforated baking tray and arrange the puff pastry on top. Layer two rectangles on top of each other and space them apart well.
Bake for 25 minutes.
Make the whipped cream: Pour the chilled cream into a mixing bowl and whip with an electric mixer until it begins to thicken. Add the powdered sugar and beat to stiff peaks. Add the mascarpone and the seeds from the vanilla bean and continue beating until the cream is stiff. Place in a piping bag with a star piping tip.
Let the pastry rectangles cool, then separate the 2 pieces of each rectangle.
Pipe the whipped cream over all the bases, decorate with berries, and close the mille-feuilles.
Dust powdered sugar on top just before serving.

Quick Millefeuille

Quick Millefeuille

Ingredients

Preparation

Preheat the oven to 180°C (355°F).

Unroll the puff pastry rolls and cut each one into 6 rectangles.

Place the 29.5 x 20.5 cm Flexipan multi-purpose baking mat on a perforated baking tray and arrange the puff pastry on top. Layer two rectangles on top of each other and space them apart well.

Bake for 25 minutes.

Let the pastry rectangles cool, then separate the 2 pieces of each rectangle.

Pipe the whipped cream over all the bases, decorate with berries, and close the mille-feuilles.

Dust powdered sugar on top just before serving.

Baking Mat for this recipe

29.5 x 20.5 cm Multi-Purpose Baking Mat

Quick Millefeuille

Quick Millefeuille

Quick Millefeuille

Ingredients

Preparation

Preheat the oven to 180°C (355°F).

Unroll the puff pastry rolls and cut each one into 6 rectangles.

Place the 29.5 x 20.5 cm Flexipan multi-purpose baking mat on a perforated baking tray and arrange the puff pastry on top. Layer two rectangles on top of each other and space them apart well.

Bake for 25 minutes.

Let the pastry rectangles cool, then separate the 2 pieces of each rectangle.

Pipe the whipped cream over all the bases, decorate with berries, and close the mille-feuilles.

Dust powdered sugar on top just before serving.

Baking Mat for this recipe

29.5 x 20.5 cm Multi-Purpose Baking Mat

Quick Millefeuille

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