A millefeille recipe??

Question

I love millefeille....but i am pretty sure i dont spell it right!

Answer 1

Ingredients
-- PASTRY LAYERS -- 25 mililiter Castor sugar
150 gram Butter melted 200 mililiter Full cream milk
150 gram Almonds crushed 50 mililiter Flour
60 mililiter Honey 5 mililiter Vanilla extract
8 sheets Phyllo pastry 150 mililiter Double cream
-- CREAM FILLING -- -- FOR SERVING --
1 large Egg 800 gram Strawberries cleaned, quarted
1 large Egg yolk Icing sugar for dusting


Directions
Oven Temp: 350F / 180C / Gas mark 4

1. Preheat oven.

2. Mix together the butter, almonds and honey. Brush a sheet of phyllo with the nut mixture. Place a second sheet on top of the first one and set aside. Repeat the process 3 more times using up all the ingredients to create 4 double sheets of phyllo pastry. Slice each double phyllo sheet 4 times into 12cm x 4 cm strips until you have 16 double phyllo pastries.

3. Bake the phyllo until golden brown, about 7 minutes. Remove and allow the sheets to cool to room temperature.

4. To make the cream filling, break the egg into a bowl and add the yolk and sugar. Put the milk in a small pot and heat gently. Using a balloon whisk, whisk the egg mixture until creamy and add the flour. Warm the milk to boiling point and whisk the egg mixture into the milk. Whisk until thick. Stir in the vanilla extract and cover with plastic wrap to prevent a skin from forming. Allow to cool completely.

5. Assemble the millefeuille 20 minutes before you want to serve it by mixing the double cream into the custard. Place a sheet of the cream mixture, top with some of the strawberries, and layer with another double phyllo. Stack 4 layers of the phyllo and dust the top one with icing sugar

Answer 2

Strawberry Millefeuille recipe


Ingredients
-- PASTRY LAYERS -- 25 mililiter Castor sugar
150 gram Butter melted 200 mililiter Full cream milk
150 gram Almonds crushed 50 mililiter Flour
60 mililiter Honey 5 mililiter Vanilla extract
8 sheets Phyllo pastry 150 mililiter Double cream
-- CREAM FILLING -- -- FOR SERVING --
1 large Egg 800 gram Strawberries cleaned, quarted
1 large Egg yolk Icing sugar for dusting


Directions
Oven Temp: 350F

1. Preheat oven.

2. Mix together the butter, almonds and honey. Brush a sheet of phyllo with the nut mixture. Place a second sheet on top of the first one and set aside. Repeat the process 3 more times using up all the ingredients to create 4 double sheets of phyllo pastry. Slice each double phyllo sheet 4 times into 12cm x 4 cm strips until you have 16 double phyllo pastries.

3. Bake the phyllo until golden brown, about 7 minutes. Remove and allow the sheets to cool to room temperature.

4. To make the cream filling, break the egg into a bowl and add the yolk and sugar. Put the milk in a small pot and heat gently. Using a balloon whisk, whisk the egg mixture until creamy and add the flour. Warm the milk to boiling point and whisk the egg mixture into the milk. Whisk until thick. Stir in the vanilla extract and cover with plastic wrap to prevent a skin from forming. Allow to cool completely.

5. Assemble the millefeuille 20 minutes before you want to serve it by mixing the double cream into the custard. Place a sheet of the cream mixture, top with some of the strawberries, and layer with another double phyllo. Stack 4 layers of the phyllo and dust the top one with icing sugar.