Vanilla And Chestnut Millefeuille (Revisited) Recipe by Elise au pays des merveilles
Cooking Instructions 40 min 1 Start by making the puff pastry. I made mine a few days ahead since it takes time, then froze it. I thawed it in the fridge the night before. 2 Roll out the dough on a baking sheet lined with parchment paper. Shape it into a 12 x 16 inch (30 x 40 cm) rectangle about 1/16 inch (2 mm) thick. Cover with parchment paper and let the dough rest in the fridge for 30 minutes to relax. Trim the edges to get clean sides. Cover with a second baking sheet and bake at 350°F (180°C) for 30 minutes. 3 After 15 minutes, check the pastry every 5 minutes. When it's evenly golden, remove from the oven, sprinkle with powdered sugar, and bake for another 5 minutes at 410°F (210°C). Let cool on a wire rack. 4 Make the vanilla diplomat cream. 5 Make the chestnut pastry cream. 6 Pipe the vanilla diplomat cream onto the first rectangle of puff pastry. Place a second rectangle on top and pipe the chestnut pastry cream over it. 7 Melt the white icing in a double boiler without boiling, then spread a thin layer over the last piece of puff pastry using a spatula. Melt a little dark chocolate in a double boiler and draw lines over the icing, then drag a thin knife in the opposite direction to create a pattern. Place this rectangle on top of the millefeuille. 8 Place the millefeuille in the freezer for 15 minutes. Then cut it into portions with a suitable knife. After 2 hours in the refrigerator, the pastries are ready to enjoy. 1 Start by making the puff pastry. I made mine a few days ahead since it takes time, then froze it. I thawed it in the fridge the night before. 1 Start by making the puff pastry. I made mine a few days ahead since it takes time, then froze it. I thawed it in the fridge the night before. 2 Roll out the dough on a baking sheet lined with parchment paper. Shape it into a 12 x 16 inch (30 x 40 cm) rectangle about 1/16 inch (2 mm) thick. Cover with parchment paper and let the dough rest in the fridge for 30 minutes to relax. Trim the edges to get clean sides. Cover with a second baking sheet and bake at 350°F (180°C) for 30 minutes. 2 Roll out the dough on a baking sheet lined with parchment paper. Shape it into a 12 x 16 inch (30 x 40 cm) rectangle about 1/16 inch (2 mm) thick. Cover with parchment paper and let the dough rest in the fridge for 30 minutes to relax. Trim the edges to get clean sides. Cover with a second baking sheet and bake at 350°F (180°C) for 30 minutes. 3 After 15 minutes, check the pastry every 5 minutes. When it's evenly golden, remove from the oven, sprinkle with powdered sugar, and bake for another 5 minutes at 410°F (210°C). Let cool on a wire rack. 3 After 15 minutes, check the pastry every 5 minutes. When it's evenly golden, remove from the oven, sprinkle with powdered sugar, and bake for another 5 minutes at 410°F (210°C). Let cool on a wire rack. 4 Make the vanilla diplomat cream. 4 Make the vanilla diplomat cream. 5 Make the chestnut pastry cream. 5 Make the chestnut pastry cream. 6 Pipe the vanilla diplomat cream onto the first rectangle of puff pastry. Place a second rectangle on top and pipe the chestnut pastry cream over it. 6 Pipe the vanilla diplomat cream onto the first rectangle of puff pastry. Place a second rectangle on top and pipe the chestnut pastry cream over it. 7 Melt the white icing in a double boiler without boiling, then spread a thin layer over the last piece of puff pastry using a spatula. Melt a little dark chocolate in a double boiler and draw lines over the icing, then drag a thin knife in the opposite direction to create a pattern. Place this rectangle on top of the millefeuille. 7 Melt the white icing in a double boiler without boiling, then spread a thin layer over the last piece of puff pastry using a spatula. Melt a little dark chocolate in a double boiler and draw lines over the icing, then drag a thin knife in the opposite direction to create a pattern. Place this rectangle on top of the millefeuille. 8 Place the millefeuille in the freezer for 15 minutes. Then cut it into portions with a suitable knife. After 2 hours in the refrigerator, the pastries are ready to enjoy. 8 Place the millefeuille in the freezer for 15 minutes. Then cut it into portions with a suitable knife. After 2 hours in the refrigerator, the pastries are ready to enjoy. 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