Coffee and Vanilla Millefeuille

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Put the sweetest end to your meals with this crisp, creamy and delicate millefeuille

Although the origin of the millefeuille is attributed to the French, this delicate cake, easy to eat and crisp, is irresistible for every sweet palate.

Stuffed with traditional custard cream or citrus creams such as orange or lemon to coffee creams, praline nuts or cocoa. Or the most classic, the most popular, the creme brûlées.

Between these thin layers of pasta, you can sometimes see pieces of fresh fruit or substitute the pastry cream for dulce de leche («Tarta Rogel» in Argentina) or jams.

As for the pasta or philo dough, filo or phyllo is made with flour, oil, water and salt. Very thin and transparent as a sheet of paper, it is used in Arabic and Greek cuisine for making desserts such as Baklava (walnut cake and dipped in honey) or salty dishes such as pastry (meat filling).

Reinvent this classic dessert with a touch of coffee, red berries and spearmint.

How to Make a Coffee and Vanilla Millefeuille

Coffee and Vanilla Millefeuille
Coffee and Vanilla Millefeuille

Ingredients

For the Millefeuille

  • 5 sheets of philo pasta
  • Butter

For the coffee custard

  • 250 ml whole milk
  • 2 envelopes of soluble coffee (40 g)
  • ½ vanilla pod
  • 3 egg yolks (45 g)
  • 60 g of sugar
  • 30 g cornstarch
  • 20 g butter

Also

  • Powdered sugar
  • Raspberries
  • Peppermint leaves

Step by step elaboration

For the Millefeuille

  1. Melt the butter to a liquid consistency. Stretch a sheet of philo pasta and paint it with butter with the help of a paint brush.
  2. Place on top of it another sheet of pasta and slide the kneading stick on top so that it is well adhered.
  3. Repeat the same operation with the remaining philo paste.

For the coffee custard

  1. Heat in a saucepan the milk with the vanilla pod open and scraped to extract all its seeds and flavor. Once tempered, dissolve the soluble coffee.
  2. In a bowl mix egg yolks, sugar and cornstarch until we get a homogeneous cream.
  3. Add all the warm milk to the bowl, stir and bring the whole mixture back into the heat until you reach a thick consistency. Add the piece of butter to give the preparation a luster.
  4. Pour the coffee custard into a container and cover it to avoid the entry of air. Store in the fridge.

Finishing and presentation

Place the coffee cream with a spatula or a pastry bag on two thin sheets of philo paste and finish with a third paste obtaining a Millefeuille of three layers. Sprinkle the icing sugar. Garnish with raspberries and mint leaves.

«Harmonies in Flavors and Fragrances» by Juan Muñoz Ramos

The Wine: Lustau Pata de Gallina. Storekeeper Juan García Jarana with 91 Parker points and an average of 20 years using the system of criaderas and soleras. It is a magical wine, dry, sweet and caramelized, a mixture of figs, dates and nuts with a finish of cocoa and cedar.

Acqua Panna y Lustau Almacenista
Acqua Panna y Lustau Almacenista

The Water: Acqua Panna. Few waters can choose to accompany this unique dessert, on the one hand, and on the other, this great wine. We need a water with delicacy, respect, finesse and elegance. This is Acqua Panna, unique in for the dessert and unique for the great wines.

Tricks

  • You can replace the soluble coffee with cream of hazelnuts, peanut butter, cocoa cream or praline of nuts adding the ingredient chosen at the end of the preparation.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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