It’s Valentine’s Day. And for lovers in need of culinary ideas, we have found a delicious recipe for Mille-Feuille Express. To your aprons!
Another party to celebrate at the start of the year. Whether you are in a relationship or not, you still planned to feast on the occasion of Valentine’s Day. But after having set you down in the kitchen and in stores, You miss yout.
No worries, nothing is lost yet and you still have a few hours left to concoct a delicious gluttony for your partner. The designer of content food @camomicious imagined A recipe for Mille-Feuille Express. It was in a video published on social networks that the latter shared her find.
With only a few brick leaves, the young woman managed to concoct a pastry worthy of the greatest chefs. Want to test for your meal tonight? Here are all the steps to put into practice to reach a Gourmet result at will. Good tasting!
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Ingredients for two people
- 9 brick sheets
- 2 tablespoons of neutral oil (or melted butter)
- A little brown sugar
For the cream:
- 150 ml of fresh cream 30%
- 15 g de sucre
- 1/2 vanilla pod
The procedure to follow to make this delicious recipe for Mille-Feuille Express for Valentine’s Day
Start by drawing a heart-shaped pattern on a sheet of paper, then use it to cut two cores in a stack of brick sheets in order to save time. The remaining half feuilles can be recycled to make samosas as an aperitif.
Make sure to gently remove the sheet of paper inserted between each brick sheet before continuing the recipe.
Arrange three bunk brick sheets on a baking sheet covered with baking paper. Brush them with oil on both sides, sprinkle lightly with brown sugar, then bake at 180 ° C for 5 to 10 minutes, until you get a beautiful golden coloring.
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During cooking, whisk the crème fraîche with the sugar and vanilla until you get a firm texture from Chantilly. Transfer it to a pastry bag.
For assembly, alternate the layers of brick and whipped sheets, ending with a crisp leaf.
This dessert can be prepared a few hours in advance and kept cool, but It is best not to make it the day before in order to preserve his crunch.
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Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
