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Millefeuille Recipe by Balendra Singh

Millefeuille also known as Napolean literally means “thousand leaves”.Traditionally, a mille-feuille is made up of three layers of puff pastry (pâtefeuilletée), alternating with two layers of pastry cream(crème pâtissière), but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs. Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.

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Millefeuille Recipe by Balendra Singh

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  1. Millefeuille Recipe by Balendra Singh

  2. Millefeuille also known as Napolean literally means “thousand leaves”.Traditionally, a mille-feuille is made up of three layers of puff pastry (pâtefeuilletée), alternating with two layers of pastry cream(crème pâtissière), but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs. Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.

  3. . Method: • Roll out the puff pastry to a rectangle about 13 × 20 in. Place on a sheet pan lined with parchment paper. Dock the dough and refrigerate for 20 minutes. • Bake at 200°C. When the pastry is about 90% baked, remove from the oven and dredge generously with confectioners’ sugar. • Increase the oven heat to 240°C. Return the pastry to the oven and bake until the sugar caramelizes, about 2–3 minutes. • Remove from the oven and let cool. • With a serrated knife, trim the edges of the pastry so they are straight and square. Then • Cut crosswise into three equal rectangles. Exact size depends on how much the pastry shrinks. Select the best of the three rectangles and reserve it for the top layer. • Spread one of the pastry rectangles with a layer of pastry cream. Cover with a second layer of pastry. • Top with another layer of the pastry cream. • Cover with the third layer of pastry. • Apply jam on the top layer. • Make the topping by melting icing sugar and water over heat till a creamy texture is formed.

  4. Chef IBPA is one of the premium institutes for Bakery Classes in Delhiwith their special programs in certification and training to give industrial exposure. They have the best professor with lot of industrial experience and offer suitable platform for nurturing young talents. Many of the students have gone to achieve fame on national and international stage with their creativity, innovation skills and experience to make a swift start in their bakery career.

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