{"id":278569,"date":"2018-03-29T12:30:00","date_gmt":"2018-03-29T10:30:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/mille-feuilles-praline"},"modified":"2018-03-29T12:30:00","modified_gmt":"2018-03-29T10:30:00","slug":"mille-feuilles-praline","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/mille-feuilles-praline\/","title":{"rendered":"Mille feuilles pralin\u00e9"},"content":{"rendered":"
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\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
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<\/a>Recipe for a mille feuilles of 26x11cm (5 very large parts or 10 smaller ones!) :<\/p>\n