INGREDIENTS

PUFF PASTE:

• Flour – 1kg
• Butter – 1kg
• Salt – a pinch
• Lemon juice – few drops
• Cold water – 500ml

Method of preparation:

• Cut the butter into a small dice shape.
• In a mixing bowl, combine dice butter that is( 200gm only) at first, knead it smoothly.
• Add salt (a pinch) , lemon juice, flour.
• Drizzle the cold water over the mixture and knead it until it became smooth.
• Wrap the kneaded dough in plastic wrap before chilling for an hour
• After an hour remove the dough from the chiller, dust the surface with flour and roll the dough in rectangle shape.
• Spread the remaining butter on dough about 2/3 part of rectangle dough shape.
• Fold the remaining 1/3 part first and fold the dough from center (This fold is double book or Press fold)
• Wrap and chill the dough to avoid melting of butter .
• Repeat the process for 4times and chill for overnight.

Process of baking:

• After a day, remove the dough from chiller and start to roll with rolling pin.
• In a baking tray, grease with oil and place the rolled dough ( rectangle shape) poke small holes with the help of fork or tooth pick.
• Place it in a oven at the temperature of (200-220)°C for 20 minutes.

PASTRY CREAM:

INGREDIENTS:

• Egg yolk – 4nos
• Sugar – 200gm
• Corn Flour – 80gm
• Custard powder – 20gm
• Milk – 1 ltr

METHOD OF PREPARATION

• Add 200 gm sugar and egg yolk in a mixing bowl and whisk it well.
• Heat up and add milk, vanilla essence into saucepan and start boil and whisk.
• After the milk is boiled , let it cooldown to lukewarm and add corn flour, custard powder and mix it. Followed by the
  egg yolk to the mixture while whisking vigorously.
• Then bring it to heat and mix it until it gets thick consistency.
• Let it cool.

SUGAR FONDANT

INGREDIENTS:

• Icing sugar – 100gm
• Egg white – 1nos
• Lemon juice – fee drops

METHOD OF PREPARATION:

• Mix every ingredients in bowl one by one.

Note: lemon juice is added to bring colour contrast in mixture.

CHOCOLATE SAUCE

INGREDIENTS:

• Milk – 250ml
• Cocoa powder – 10gm
• Corn flour – 10gm
• Sugar – 60gm
• Butter – 25gm

METHOD OF PREPARATION:

• In a saucepan , heat the milk, and add sugar and butter , bring it to boil.
• Place cocoa powder and cornflour in a saucepan.
• Pour the remaining milk to the mixture, stir it continuously until it becomes thick and smooth in texture.
• Add butter to sauce for glazing and fine texture.

FINAL PREPARATIONS FOR MILLE FEUILLE:

• Take out the puff paste from the oven and rest it in cooling rack for cooling.
  
• Make the layer of puff paste and spread the pastry cream in between puff paste.
  
• Spread the sugar fondant on top of the puff paste.
  
• Give the desired decoration with chocolate sauce.
  
• Now , Mille Feuille is ready.