\n<\/div>\n

\nToday I’m sharing my version of this cake that I love. Especially when it is made with a homemade caramelized puff pastry and a fresh, rich and creamy cream. I had put the 1000 sheets vanilla in my first book, “my desserts” that I had not remade since the release. So I really wanted to make the praline version for my cooking blog. My version why? Because I put the cream together to get what I had in mind and that I like. I made several attempts to do this. I start with a very firm, butter-enriched pastry cream, which I will beat with homemade praline paste. Then I add a whipped cream and mascarpone. In fact, this is the definition of diplomatic cream: custard + whipped cream. The result is unbelievably good: the cream is rich as it should be, while finally not being very sweet. This dessert is only worth it with homemade puff pastry. So you’ll have to start the day before. It takes a little work, but the 1000 sheets is divine! <\/div>\n

\nA real institution that Pierre Herm\u00e9 has made known. Of course, the 1000 sheets has been around for a long time, but this praline version with a layer of crunchy praline comes from him. So I copied the assembly to make the version I like. <\/div>\n<\/div>\n

\n<\/div>\n

<\/a>Recipe for a mille feuilles of 26x11cm (5 very large parts or 10 smaller ones!) :<\/p>\n

half a homemade inverted puff pastry (recipe HERE<\/a>) <\/span><\/b><\/li>\n<\/ul>\n
Praline cream : <\/span><\/b><\/p>\n
\n<\/div>\n
\n
250ml of semi-skimmed milk<\/span><\/b><\/li>\n
60g of soft butter<\/span><\/b><\/li>\n
70g of sugar<\/span><\/b><\/li>\n
55g of egg yolk<\/span><\/b><\/li>\n

\n 30g of cream powder <\/span>
\n<\/b>
\n (or cornstarch)<\/span>
\n<\/b><\/li>\n
160g of homemade almond-hazelnut praline paste with 60% dried fruit (recipe HERE<\/a>)<\/span><\/b><\/li>\n
190g of full cream<\/span><\/b><\/li>\n
150g of mascarpone <\/span><\/b><\/li>\n
2 bags of chantifix<\/span><\/b><\/li>\n<\/ul>\n
\n
\n Praline <\/span>
\n<\/b>
\n crunchy<\/b>
\n<\/span><\/div>\n
\n<\/div>\n
\n
200g of homemade praline paste<\/span><\/b><\/li>\n
60g of milk chocolate<\/span><\/b><\/li>\n
20g of soft butter<\/span><\/b><\/li>\n
40g of crushed cr\u00eapes dentelles <\/span><\/b><\/li>\n<\/ul>\n
<\/p>\n
\n<\/div>\n
\nStart the day before by preparing the inverted puff pastry. This recipe is incredibly delicious if you make the dough at home. Everything is explained step by step HERE<\/a>. <\/span><\/div>\n
\nAlso prepare the pastry cream. The proportions are a bit special to give the cream I like… Put the milk, butter and half the sugar in a saucepan. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/a><\/span><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nWhisk together the remaining sugar, yolks and cream powder. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/a><\/a><\/span><\/div>\n
\n<\/div>\n
\nWhen the milk boils, pour a small amount of it over the yolk-cream powder mixture. <\/span><\/div>\n
\n
<\/a><\/span><\/span><\/div>\n
\n
<\/span><\/div>\n
\nMix well with a whisk. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/a><\/a><\/span><\/div>\n
\n
<\/span><\/div>\n
\nThen pour this mixture back into the pan with the remaining hot milk. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/a><\/a><\/span><\/div>\n
\n
<\/span><\/div>\n
\nReturn to low heat. Boil for three to four minutes while whisking. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/a><\/a><\/span><\/div>\n
\n
<\/span><\/div>\n
\nPour the custard into a dish.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/div>\n
\n<\/span>
<\/span>
\n<\/p>\n
\n <\/a><\/span><\/span><\/div>\n
<\/span><\/div>\n
\n
<\/span><\/div>\n
\nCover with cling film directly on top of the cream. Let cool completely then store in a cool place. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/span><\/a><\/i><\/i><\/div>\n
\n<\/div>\n
\nYou can also make the crunchy praline the day before. Melt the milk chocolate and butter. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAdd the praline and crushed cr\u00eapes dentelles.<\/p>\n
\n <\/a><\/div>\n
\nMix well. Taste it! It’s so good!<\/p>\n
\n <\/a><\/div>\n
\nPlace parchment paper on a baking sheet. I took here a frame of 22cm of side. This is the most practical thing. Pour in all the praline.<\/p>\n
\n <\/a><\/div>\n
\nShake the plate a little to distribute the praline. Then store in the freezer, at least chilled to firm up.<\/p>\n
\n <\/a><\/div>\n
\nThe same day, prepare the mille feuilles.
\nRoll out the puff pastry to 3mm thickness.<\/p>\n
\n <\/a><\/div>\n
\nIt’s not always easy to get a rectangular surface with a roller.<\/p>\n
\n <\/a><\/div>\n
\nTry to spread it a little larger than a standard 30x40cm baking sheet.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPut it in the fridge spread out for at least 30 minutes. It will firm up and you can then cut it to the perfect size for your plate. Don’t forget to put a piece of parchment paper the size of your baking sheet under the dough. <\/div>\n
\nWith the raw dough scraps, you can make palm trees : recipe HERE<\/a>! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nFor the cooking of the dough two options:<\/p>\n
\n1-I use a very practical baking sheet. It is a kind of perforated box in which I slide the puff pastry. By closing the box, with a paper on the top of the dough, the latter is blocked in the development of its flakiness at 1 cm height. I bought it on the internet by typing in “laminating plate”. It’s a little expensive, but I use it for my classes. You can see the picture below.<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n2-You can put the dough on a baking sheet, with a piece of cork cut to 1cm thickness at the 4 corners of the sheet. By placing a new plate on top, the puff pastry will be blocked in development in the same way. <\/div>\n
\nThe goal is to block the puff pastry at 1cm. Otherwise you will have a much less aesthetic mille feuilles.<\/div>\n
Bake the puff pastry at 205\u00b0C for 30 minutes.<\/p>\n
\nPut the pastry cream in the bowl of your food processor or in a container. The consistency of the cream is very firm and that is normal! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nWhip at high speed. You can of course use an electric whisk if you don’t have a food processor.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAdd the 160g of homemade praline paste.<\/p>\n
\n <\/a><\/div>\n
\nMix again. Set aside in a cool place.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPut the liquid cream and mascarpone in another bowl or container, both very cold. Pour in the two bags of chantifix. This product will be perfect to keep the cream firm in the mille feuilles. I don’t use sugar. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nWhip at high speed.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nThere is no real risk of overbatting the cream with the chantifix. It becomes firm very quickly. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nAll that’s left to do is mix!<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nAdd the stiff whipped cream to the pastry cream with a maryse and mix gently to resemble a chocolate mousse. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAdd the whipped cream little by little.<\/p>\n
\n <\/a><\/div>\n
\nAnd There you go !<\/p>\n
\n <\/a><\/div>\n
\nAfter thirty minutes of cooking, the puff pastry is cooked.<\/p>\n
\n <\/a><\/div>\n
\nSprinkle with powdered sugar.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nTurn your oven on to broil and then put the baking sheet back in. The powdered sugar will caramelize very quickly. It’s a matter of seconds, so you really need to keep an eye on the oven door! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nTake the plate out and let it cool for 10 minutes. Cut the sides with a good saw. You will normally have a plate of at least 33cm by 26cm.<\/p>\n
\n <\/a><\/div>\n
\nTaste the falls, it’s a delight!<\/p>\n
\n <\/a><\/div>\n
\nCut the dough into three equal pieces. For me it gives 11cm of side (at first sight because 33cm!).<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPut the praline cream in a pastry bag fitted with a 10mm nozzle. Place the cream in long tubes. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPut a layer of cream, then put a puff pastry on top. Put a layer of cream on this puff pastry.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nRemove the praline from the freezer or refrigerator. Cut in half. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nPlace a piece on top of the second layer of cream. You will probably need to cut a small extra piece of praline because your mille feuille is 25cm long (and 11cm wide) and the praline was cast in a 22cm plate. So add a little bit and eat the rest! ????<\/p>\n
\n <\/a><\/div>\n
\nPut a layer of cream on the praline.<\/p>\n
\n <\/a><\/div>\n
\nClose with the last sheet of puff pastry.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nTo cut the mille feuilles, it is not simple ! It is necessary to put it in the fridge at least 1h30-2h00 so that the cream firms up. It will be necessary to hold it well to cut it with a saw. I picked up (especially for my classes!) a handy leaf cutter. It holds the cake in place and can be cut into equal pieces. but without, it works very well too! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nCut the cake and eat it as quickly as possible. It is in the 3-4 hours that it is best… <\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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