THE MILLEFEUILLE

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A millefeuille or millefeuille is a piece of pastry made of three layers of puff pastry and two layers of pastry cream. The top is iced with icing sugar or fondant. You can add jam or fruit. It was  been created by François-Pierre de La Varenne who described it in his French Cook in 1651. It would then have been perfected by Marie-Antoine Carême, cook of Charles-Maurice de Talleyrand-Perigord.

Ingredients (for 6 people): For the dough:
– 500 g puff pastry

For the pastry cream:
– 1 egg
– 1/4 liter of milk
– 50 g of sugar
– 35 g flour
– a packet of vanilla sugar

For glazing:
– icing sugar
– a chocolate tile
Or simply powdered sugar which I prefer.
Cooking time: 25 minutes.

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