A mille-feuille made with quick puff pastry that’s both crisp and melt-in-the-mouth, filled with a diplomat cream infused with caramelized pastry trimmings, and finished with a classic Napoleon glaze.A creation filmed by the de Buyer team as part of an exclusive partnership.
Completion time
Cooking/baking
45 min
Approximate number of servings.
2
Chef's notes
- Preparing a base dough
- Make a quick puff pastry
- Roll the dough with a sheeter
- Giving a double fold
- Giving a single fold
- Roll the dough with a sheeter
- Bake puff pastry
- Cutting puff pastry
- Bake puff pastry trimmings
- Infuse puff pastry trimmings into a cream
- Making a pastry cream
- Scraping a vanilla pod
- Blend with an immersion blender
- Cutting puff pastry
- Use a template
- Prepare a fondant
- Make a fondant glaze for mille-feuille
- Making a glaze
- Filling a piping cornet
- Using a piping cornet
- Fill a piping bag
- Assemble a mille-feuille
- Piping with a tip
- Making diplomat cream
- Decorating using a piping bag
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