MILLE FEUILLE

BASIC ENTREMET
MILLE FEUILLE
Preparation time	Cooking time	Total time	Student
2 ½ hour	45 mins	5 hours	2pax

Puff Pastry
Ingredients	Quantity (Gr)
Flour	250
Salt	5
Anchor Butter 82%, melted	50
Water	102.5
Anchor Butter 84%, for folding	187.5
Total	595

1 recipe 2 students

               Procedure:

1. Mix flour, salt, melted butter and water together

2. Rest dough overnight in fridge

3. Roll out into a rectangle and place folding butter in the

center. Make 1 simple fold and 1 double fold

4. Rest in fridge for half a day and repeat step 3

5. Rest in fridge for another half day and roll out onto a tray

6. Sprinkle caster sugar on both sides and place a tray on top

7. Bake at 160°C for 15mins and turnover to finish baking

8. Cut into 3 rectangles while still warm

Crème Patisserie
Ingredients	Quantity (Gr)
Anchor Milk	500g
Sugar	125g
Salt	Pinch
Egg yolk	80g
Custard powder	35g
Anchor Butter 82%	50g
Vanilla pod	1/2

                              1 recipe 4 students         

              

               Procedure:

               1. Boil milk together with vanilla pod, butter and half the sugar

               2. On the side, whisk together custard powder and remaining

sugar to avoid lumps

               3. Add in egg yolks and whisk until light and creamy

               4. Temper egg mixture with some boiled milk while whisking

continuously

               5. Reheat milk and pour in egg mixture. Cook for 2mins while

whisking continuously

6. Remove from heat and let cool before use

1 recipe 6 students

mousseline
Ingredients	Quantity (Gr)
Crème patisserie	750g
butter	375g
Hazelnut praline	375g

             Procedure:

           1.soften crème patisserie and butter . after soften ,mix well .