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Millefeuille (custard slice)


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Ingredients

8 portion(s)

Icing and decoration

  • 30 g dark chocolate
  • 200 g sugar, or icing sugar
  • 1 egg white
  • 10 g butter

Quick puff pastry

  • 200 g plain flour
  • 200 g butter
  • 90 g water
  • 1/2 tsp salt, or not if salted butter

Creme patissiere

  • 1 litre milk
  • 6 eggs
  • 2 egg yolks
  • 150 g sugar
  • 1 tbsp vanilla extract
  • 80 g cornflour
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Quick puff pastry
  1. Place flour, butter, water and salt in bowl and mix 20 sec/speed 6. Remove pastry and form 3 balls, flatten sides to make more square. Roll in cling film and place in refrigerator for 20 mins
  2. Once it has rested for 20 min, roll ball into 1 long rectangle and fold in 3. Renew 3 times. Roll out to desired shape.
  3. Place on baking paper and tray, and cover with baking paper.
  4. Prick pastry with fork all over then place a second baking tray, ON top of baking paper and cook in oven at 200 degrees for 15 mins. (to avoid pastry rising). amend temperature as required according to your oven. Pastry must be dark golden brown.
  5. Creme Patissiere
  6. While the Pastry is in the fridge. Put eggs, cornflour, milk, vanilla extract and sugar into bowl and 8 min / 90 deg / sp 4.
  7. Place cling film in baking tray and pour creme patissiere into baking tray to cool. Cover with cling film and seal (to prevent it from drying).
  8. Assembling the millefeuille
  9. Once pastry and creme patissiere have cooled down. Cut the 3 pastries to same size and shape (use ruler).
  10. On top of 1 layer of puff pastry, apply half the quantity of creme patissiere. You can spoon it over or pipe it, as wished. Then flatten and even the layer with spatula.
  11. Apply 2nd layer of pastry and apply 2nd layer of creme patissiere (there should be none left)
  12. Apply last layer of pastry.
  13. Icing and decoration
  14. Place sugar in bowl and mill 15 sec/speed 10
  15. Insert egg white and combine 1 min/speed 4
  16. In the meantime melt the chocolate abd butter in a small bowl in the microwave .
  17. Spread the icing over the millefeuille.
  18. Once fully covered, immediately pipe the chocolate with the smallest piping nozzle (writing nozzle) in lines or in circles, or in a snail shape.
  19. With a sharp clean knife and score the icing in lines the whole way across the mille feuille pulling the chocolate into a wavy shape. Do so in both directions.
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Accessories you need

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Tip

I prepared the pastry and creme patissiere, and assembled them the day before and refrigerated. And did the icing on the day.

When nice and cold it cuts beautifully.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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