For cooking is suitable freezing puff pastry. It can be kneaded independently or buy in the store, ready and rolled into thin layers. In the latter case, you will save time, because it will only be necessary to defrost him and bake a crude. Milf cream can be used any. With puffs will be perfectly combined with mascarpone, cream and, of course, custard. Malina is considered a classic for the Milf, however, you can use any berries and fruits for the season from strawberries to peach, recipes and variations of dessert there are a great set, choose to your taste!
Total cooking time: 60 minutes
Cooking time: 30 minutes
Output: 3-4 portions
Ingredients
- berry-free puff pastry - 300 g
- sugar powder - 1 tbsp. l.
- milk - 500 ml
- vanilla wand - 1/2 PC. or vanilla sugar - 1 tsp.
- yolks - 6 pcs.
- sugar - 120 g
- wheat flour - 60 g
- corn starch - 60 g
- 33% cream - 150 g
- fresh raspberry - 300-400 g
Cooking
Puff pastry, I dismorted in advance on the shelf of the refrigerator. Put the layer on the board, sprinkled with flour. Rolled in the direction from the center to the edges. I have formed a rectangle with a size of 30x15 cm. You may have a square or a rectangle of more or smaller size - it does not matter, the main thing is that the test thickness is about 3 mm. Try to give the test such a form so that you then it was convenient to cut it into portions.
He moved the rolled dough on the baking sheet, unluckled parchment paper (dry). From above, supraated sugar powder, sieaking it through the siete - when baking, sugar melts, forms a crust and beautiful gloss on the surface. In addition, sugar powder sweels fresh dough.
I sent the workpiece into the hot oven, pre-warmed up to 200 degrees. Baked for 15 minutes (or 20 minutes, focus on your oven, the top should be twisted).
For a layer, we suggest using a variation of a custard cream with cream. I will prepare custard (but a more thick and steep consistency due to the addition of flour and starch so that the cream does not grow), it will be added not to creamy oil, but whipped cream, as a result, the texture will become more gentle and air, ideal for the Milf. So, for a custard cream, I connected in a bowl: yolks, sugar, flour and starch.
Everything stirred to the shovel so that no lumps left. Must get a thick mixture.
In parallel, the milk with vanilla sugar heated (if you have a vanilla wand, then better use it, the flavor will be much more rich and bright). As soon as it was heated to about 50-60 degrees, removed the saucepan from the fire. In hot milk, the egg-flour mixture gradually added - on one tablespoon, intensely stirring the wedge.
He returned a saucepan on the stove again. Continuing to work by a wedge, braided cream before thickening - approximately 5-7 minutes. The cream will gradually become more dense. It is very important to wait until the mixture is boiling, otherwise you will feel the presence of flour and starch. The cream should be brilliant, very thick, without lumps. If you are not too intensely stirred and still allowed the appearance of lumps, then wipe it through a sieve, it will get rid of them completely.
I cooled a thick custard in a water bath, and then sent to the refrigerator, to full cooling. To the surface did not form a crust, covered the dishes of the food film in such a way that it comes into contact with the cream.
Meanwhile, the puff has already completely cooled. Milf is traditionally assembled from 3-4 corsi, between which there is a layer of cream and berries. With the help of a knife with a tooth, I neatly cut off the edges of the puff, literally 0.5 cm to show the layer of the Milf.
Then the sawing movements cut the puff on the portions - rectangles. Of course, you can not divide on the portion, but to build a cake, but it will not be very comfortable to cut it, so it is better to collect small pastries.
Cooled cream (fatty 30% and above) I beat to peaks.
Connected chilled custard and whipped cream. It turned out homogeneous and very gentle cream.
It remains to collect Milfe. With the help of a confectionery bag with a round nozzle, I planted the cream on a puff leaf. From above laid out a layer of raspberries. Repeated the procedure twice. The upper root poured sugar powder.
Milfe with custard and raspberries can be served to the table immediately after cooking. It is air, light and tasty. Pleasant tea drinking!
Milfea is a French analogue of the dessert "Napoleon" who is beloved by many of our compatriots. The name of the delicacy is translated as "yarrow", since it is the basis of its cakes from puff pastry. They are glorified by custard or other cream and fresh berries. This is the main difference between "Milfhey" from "Napoleon". As a result, rather thick layers are obtained, so the cortex grabs only three or four. The French believe that the most delicious "Milfe" is crisp, so they give it immediately after cooking, without waiting when the cakes are impregnated with cream and juice of berries. All this affects the taste of finished sweets, making the "Milf" quite unlike "Napoleon", despite the fact that their recipes have a lot in common.
Features of cooking
"Milf" makes out of the bearing puff pastry. The cream is used custard, cheese, curd, creamy, sour cream or other. If you use the finished dough and one of the most simple variants of the cream, a very little time will take care of the dessert. But still cakes and cakes, from the beginning and to the end prepared at home from the ingredients of the highest quality, are much more tasty than made from purchased semi-finished products. If you fully want to create a French dessert with your own hands, you will be useful for you to know a few moments, as the task in front of you is not quite simple.
- Puff pastry can be made of margarine or butter. The most delicious is obtained from natural fatty oil.
- Preparation of puff pastry does not tolerate a rush. Rolling the first layer, the product, folding the envelope, is cleaned into the refrigerator. After a while, it is repeated again, fold the envelope, cooled. Put it 2-4 times. As a result, almost half a day may leave for the preparation of one dough for the "Milf". If you have planned the preparation of "Milf", do not plan on this day other important affairs. Prepare a large amount of dough immediately so that part of it can be freezed: it will significantly reduce the time of cooking the dessert next time.
- You need to cut the puff dough only with a sharp knife, otherwise it glues on the cuts and does not rise when baking.
- In the pylled dough contains a lot of oil, so before baking the cortex on the baking sheet, it is enough to lay bakery paper. If you are not sure of its quality, you can lubricate it with creamy or vegetable oil, but only a very thin layer.
- A portion of the baked dough can be reckoned and use it for the sprinkle of the finished cake (or pastries) according to the example of "Napoleon".
- Berries and fruits for "Milf" usually take fresh. If you use frozen, let them waste, drain the allocated juice. Canned fruits for the preparation of "Yarrow" are not suitable, as they quickly discharge the dough.
- If you use the cream of cream butter, get it out of the refrigerator in advance so that it soften. Cream, on the contrary, you need to use cold, otherwise they will be difficult to beat. Custard cooking on a water bath or very slow heat so that the yolks do not curl.
- To "Milfe" had a classic look, the cake cream is not smeared, but lay out with a culinary bag or a syringe. You can only do this after the cakes are completely cool. The cream is also needed to cool.
Serve the dessert should be freshly prepared, otherwise it will cease to be crisp, losing part of his charm.
Classic Milfew's Recipe
- wheat flour - 120 g for dough, 20 g for cream;
- chicken eggs - 1 pc. For dough, 2 pcs. for cream;
- sugar powder - 40 g for test, 20 g for custard, 20 g for cream cream;
- lemon juice - 20 ml;
- creamy oil - 60 g;
- salt - chip;
- vanillin is a chip;
- milk - 0.2 l;
- fat cream - 100 ml;
- fresh berries (strawberries or others) - 0.25-0.3 kg.
Cooking method:
- A piece of oil of the desired size is wrapped in foil and remove to the freezer for half an hour.
- Sketch flour, mix with salt and tablespoon with sugar powder.
- Frozen oil, holding a piece of foil, grind on the grater. Make it will be easier if you pre-envelop the oil into the flour.
- Sprinkle oil to flour, sprinkle with lemon juice, knead the dough.
- Wrap the dough into the food film and put in half an hour in the main refrigerator chamber.
- Roll the dough, turn the envelope, clean the refrigerator for half an hour.
- Roll the dough again, fold the envelope. Remove in the refrigerator.
- After half an hour, again roll the dough with a rectangle 36 cm per 24 cm or a square of 30 cm for 30 cm.
- On the bastard of bed parchment. Wrapped the dough around the rill, transfer it to the baking sheet, spread.
- Oven warm up to 200 degrees.
- Dough in several places are punctured by a fork, lubricate the whipped egg, put it in the oven.
- After 10 minutes, sprink the dough with sugar powder, return to the oven for 5 minutes. Remove from the oven, cut into three parts by a size of 12 cm by 24 cm, if you plan to make a small cake, or on 18 pieces of 5 cm in size for 10 cm, if you prefer "Milfe" in the form of cakes. Leave the cakes to cool.
- The remaining eggs are divided into proteins and yolks, only the latter will be required for cooking cream.
- Believe the yolks in a bowl, add sugar powder, vanillin, 50 ml of milk, take the wedge. Add flour and stir up to obtain a homogeneous composition.
- The remaining milk warm, not bringing to a boil. Pour the thin ridge to the yolks, at the same time whipping them.
- Put cream on a water bath or slow fire. Boil, stirring while it does not thicken. Remove the cream from the fire, let it cool. To speed up the process, a bowl with cream can be put in a container filled with cold water.
- When the cream cools, sweat cream, adding the remaining sugar powder into them.
- Connect cream with custard.
- Wash the berries, let them dry. Large strawberry in half.
- Put the cream in a confectionery bag. Speakely squeeze it on the cakes. It is necessary to cover 2/3 of the cake, leaving the third part for the final layer.
- Put the berries on the cream, a slightly drowned in it.
- Put on half decorated with cream and berries in the second part of the cream cortex. Explore clean cakes on top.
Before serving to the table, the cake can be sprinkled with powdered sugar, decorate berries.
Milfe with cheese cream and raspberries
- puff pastry - 0.5 kg;
- maskarpone - 0.2 kg;
- fat cream - 0.2 liters;
- dessert wine - 40 ml;
- sugar powder - 40 g;
- raspberry confiture - 40 ml;
- fresh raspberries - 0.25 kg.
Cooking method:
- Mascarpone Mix with alcohol, beat.
- Separately sweat the cream, then connect them with the cheese mass and take it again.
- Ready puff dough defrost, divide into 2 parts (often it is sold in packs for 2 layers).
- Roll the first layer, put a baking sheet on the stassed parchment, pinched in several places for a plug and put the oven for 150 degrees for 15 minutes.
- Baked a layer slightly cool, cut on 4-8 parts of the same size, leave cool.
- In the same way, bake and cut the second dough layer.
- Divide the cakes for groups of 4 embers. As a result, you will succeed or 2 large cakes, or 4 medium-sized cupcakes.
- Confiture Divide on the number of cakes and mark the appropriate number of cortex (if you make 2 large cakes, cover the Korzh confiture 2).
- Cover the confiture of the confiture cleaner clean, press. The resulting cortex couples bonded by confitur will become the center of future cakes.
- Cover the corded jams with cream and berries, using half of these products.
- The remaining cream and berries apply for 2-4 embers (by the number of cakes). Several berries (6-12 pcs.) Leave for decoration.
- Collect cakes, first layer putting a single-layer cake with cream and raspberry, the second layer is a pyramid of glued jam with cortery covered with cream and berries. Put clean cakes with the final layer.
- Sprinkle with powdered cakes.
- Spread the berries.
Dessert for this recipe is not too sweet, but very tasty. Creamy cheese and acidic raspberries create a harmonious pair. Sugar sprinkle softens the inherent raspberry kit.
Simple recipe "Milfhey"
- puff pastry - 0.4 kg;
- fresh or frozen cranberries - 0.2 kg;
- sugar or sugar powder - 100 g;
- sour cream in fat 25% - 0.25 liters.
Cooking method:
- Puff dough roll, dividing into 2 parts, bake the oven in heated to 220 degrees (15 minutes). Each crude cut into 6 parts.
- Sour cream with sugar powder, leaving 20-40 g of a sweet product for decorating cakes.
- Cranberry defrost, drain the liquid. If you have the opportunity to use a fresh berry, choose Stop on it. Cranberry can be replaced with a black currant or other acidic berry.
- 8 cakes cover sour cream, spread the berry on them. Fold the kids in pairs (putting each other). Cover the remaining korzh.
- Sprinkle with sugar powder.
- Roll the knife, touch 2-3 times with a blade to the surface of each cupcake - brown stripes will appear on them, since the sugar powder caramelizes.
On the preparation of French dessert on the prescription, it will be required no more than an hour, but his taste will not disappoint you.
Milfea is a popular French dessert from puff pastry with custard or other cream and fresh berries. In terms of composition, he resembles the famous "Napoleon" in our country, but it turns out to be completely different.
Dough defrost and shoot a little, sprinkling flour. Cut it into four equal parts. Put them on the baking sheet and cook in the oven to the ruddy crust at T 220 Celsius for about 10 minutes.
Take a saucepan with a thick bottom, it is needed for cooking cream. Place in a saucepan of milk, raw chicken yolks, cream, sugar, vanilla, starch and lemon zest. In slow fire, bring to "Bulkanya" and cook, without stopping the wedge. The cream must thump a bit in the process of cooking.
When the cream is fully ready, it must be cooled. To do this, put the sweet mass into any convenient container and cover the food film so that the film does not form a film from the air.
When the cream completely cools, put it in a glass bowl. Begin to beat it with a mixer on fast revs, then add softened butter into it and beat again. After a while, add lemon Fresh, without ceasing to beat the cream. You can drop a few brazers or amaretto.
Now you need to jamp with finished cream all puff cakes. I smeared the first crude, sprinkle with grated chocolate, then put the second on it. Enter with him as well, and then do this procedure with the third korzh. The residues of the cream align the surface of the cake.
"Milfe came up with French cook Francois Pierre de la Waren in the late XVII century. Since then, the dessert has undergone a lot of changes until finally came to what is now: three crude from puff pastry (in every 256 layers), shuffled with cream cream, berries and berry sauce or jelly.Translated from the French word Millefeuille denotes a thousand petals. Of course, it is an exaggeration, it is not difficult to calculate that 256 x 3 is less than a thousand.
1.
The dough for the Milf Wow, is the same as for croissants. You can buy a ready-made puff pastry, but better, of course, make it yourself to be confident in the ingredients, taste and quality. Industrial manufacturers often use margarine and palm oil instead of creamy oil.
Put 375 g flour in Dezh. Then take 165 ml of water, dissolve 2 g of salts in it and 2 g of citric acid. Lemonic acid makes the dough soft and elastic. We dissolve salt and acid in water to be confident that they will fully enter into interaction with the test, will not remain somewhere with lumps.
Add water to flour. Break into the dough one egg.
2.
Put the dough to remember in a mixer with a nozzle-hook for 10 minutes. First at low speed, until all ingredients are clicked, and then the speed can be increased. Prepandable dough Make your hands, wrap in the film and send to the refrigerator at least half an hour.
3.
At this time, prepare the oil that needs to be ashamed to the dough. Take 250 g of the softened cream oil of 82.5% oily, sliced \u200b\u200barbitrarily, add 25 g of flour, scroll through all the homogeneous mass. Flour is needed in order to breed the oil with the dough so that it clings for it.
4.
Put the oil mass on the parchment, distribute it with a thin layer so that it forms the square, wrap in paper completely.
It is possible to complete the oil and in plastic, but it is easier to form a square from parchment, and it is easier to shoot it. Paper and denser, oil in it will rather take the desired shape.
5.
Ride on the parchment by the rolling pin several times so that the mass becomes flat and thin, no more than 5-7 mm thick. Put the oil in the refrigerator and keep it there until it hardens. It will take about it for about an hour.
6.
While the dough is resting in the refrigerator, prepare caramel. Practice into a saucer 250 g of sugar and put on fire, slightly stronger than the average. Carefully follow what will happen on the bottom, it is there that Sugar will begin to melt.
No need to stir the mass: if you interfere with the process with a wedge or spatula, sugar can subsequently crystallized, such it is unpredictable. But since it is still necessary to stir caramel, do it like this: just a little shaking the saucepan itself.
7.
Ten to fifteen minutes, sugar will turn into such caramel. Make sure that sugar does not burn; If this happens, reduce the temperature.
If the temperature is completely low, then the cooking caramel will take more time and it will turn out to be bright. But we need dark, it is preparing on stronger fire.
8.
Pour the finished caramel with a thin layer on a silicone rug and leave cool.
The French are very loved caramel, it is widely used, for example, even sauces make it.
9.
Get the dough, slightly roll it out, and then continue to roll in so that the middle of it is thicker, and the edges are thinner like petals. Stretch the corners of the test so that then they can be covered with oil.
The surface on which you roll the dough, and the rolling pin should be cold. By the way, the rolling pin for this can be put in the refrigerator. The optimal room temperature is 15-17 degrees, it's pretty cold. In winter, you can open a window, in the summer - turn on air conditioning. This is necessary in order for the oil that we will put on the dough, do not begin to fit. Lacking oil will lead to the fact that the dough will begin to rush and stick to the tabletop.
10.
Remove chilled oil. Example whether it is placed in the test center, whether its edges are covered with the whole. If not, put the oil and roll the dough morestar or stretch your hands.
11.
Wrap the oil in the dough, as in the envelope. Make sure that the flour you are sprinkling the dough to roll out, did not fall between the layers.
12.
The edges of the dough will cover the oil of the mustache; Press them tightly.
13.
Roll the dough into a rectangle in two directions - from myself and to yourself, but not across. The total thickness should be approximately 1 cm. The length of a piece of dough should be approximately four times higher than the width. It is necessary to do everything very quickly, because the oil melts. Remove excess flour from the surface.
14.
Fold the dough. To do this, mentally divide it into three parts. The first two fold with each other, one third of the test will remain, fold it in half. It turns out a book where one part is more, the second is less.
If we folded the dough symmetrically, then with the subsequent folding of the middle would have remembered it.
15.
Fold the resulting dough layer in half. On the side it will look like the picture. These are our first four layers.
Remove the dough into the refrigerator for 30 minutes. Then get it, roll up to 1 cm thick, fold it in the same way, remove the refrigerator again. Repeat the procedure two more times.
16.
As a result, you will get the dough with 256 layers.
In the refrigerator, such a dough can live a week, in the freezer - three months. In addition to my Milf, you can cook pies, pies, cakes.
It is necessary to cut it a very sharp (but not hot) a knife or roller for cutting pizza to not steer layers.
17.
Roll the dough in shape of the opposition so that it is not higher than 5 mm in the height. Accept the dough: it is necessary for the dough that the dough does not swollen the pillow when baking and that the layers of the places are clinging to each other.
Send the dough baked in the oven, warmed up to 200 degrees, for about 20 minutes. See as condition, the dough must be twisted on both sides. So that it has not passed into the pillow state, it must be turned over. It is easy: at the moment when the surface is already grabbed by ruddy color, open the oven, quickly flip the dough to the ruddy side and leave to appreciate. I turn over bare hands, through the mittens the dough is badly felt, and it can be broken.
It turns out about 10 minutes in the oven on each side. Ready korzh cool.
18.
While the dough goes down, prepare cream. Beat 200 g of cold 33% cream at the maximum blender speed to the state of soft peaks, it will take 5-7 minutes. Vegetable creams are whipped faster and longer hold the shape, but I prefer animals, they are tastier.
Check the necessary texture on a wedge - cream must stick tightly, do not drain. Put cream in the fridge so that they do not fall.
19.
Put the 90 g of yolks (this is about 5 pieces). Add seeds from one pod of vanilla to yolks. I cut the pods in half and along scissors, then I clean the seed on your finger with a knife. This is the most economical option nor the branches will disappear. Vanilla sugar will not give the necessary fragrance. And the grains in the composition of the cream hurt, it is pleasant and visually, and taste. Pods do not need to throw out, they can be added to sugar syrup during cooking, and it will become vanilla, will acquire a pleasant caramel shade.
20.
While yolks with vanilla are whipped, welded sugar syrup. Stir 100 g of sugar in 80 ml of water, bring to a boil, reduce fire and boil until the syrup temperature reaches 116 degrees. If you do not have a confectionery thermometer, try to determine the degree of eye availability. After about 10 minutes, the bubbles in the syrup will become lazy, small, multi-layered - it means ready. By the way, the syrup must be stirred just like caramel, - moving the shovel itself.
While you boil the syrup, let yolks continue to be scorn, they will not be worse.
21.
Add to yolks (they must continue to be cheb) hot syrup, followed - 10 g gelatin (pre-closed in cold water and pressed). The whole mass is hot, so it doesn't make sense to pull the gelatin. Then add 200 g Maskarpone to Dezh 200 g, take care until everything becomes homogeneous. Of course, cream with mascarpone is an unconventional cream option, only whipped cream are usually used. But it is tastier with him, albeit heavier.
Follow the mascarpone to stay on the walls of the bowl. If necessary, stop the mixer, mix the cream to the shovel, and then continue to beat.
22.
Add whipped cream to cream, mix everything with a spatula or a whisk. Stir neatly bottom up so that the cream does not downtrene. Put the cream in the refrigerator for an hour.
23.
Cut the cold cake. To begin with, cut the edges, they are uneven. They can be crushed and used for the sprinkle, but you can just eat.
The form depends on the size of the Milfe, you want to do. Milf can be a portion dessert, and maybe a cake. For a large cake, cut a big cake on three small squares, for portion desserts - for small rectangles.
24.
Grind caramel - Flose it to medium slices with hands and jerk in a blender.
25.
As a result, the dust from caramel should turn out.
What woman does not dream of becoming a general wife?
But, it often happens that it is possible to achieve this, only getting married
for lieutenant.
But for her, he, nevertheless "my general!", And for
french women "My General!" That in general then ...
Today we will congratulate all men, and our and not ours.
Both Russians and french.
Because it is their day.
And since the path to the heart lies through the stomach, today we treat them
french Milfe Cake and Emboss His in honor of the future
generals. Large (international) scarlet star from Marmalade.
What is this cupcake?
For the French, this is an ordinary, like Kruzan at 7 am, like baguette
at the same time.
For our men, this is not a frequent guest on a festive table,
there will be more interesting surprise.
It looks like a Napoleon cake, but there is a mandatory requirement:
the dough should criste! There is a difference in the cream and in appearance.
Let's proceed:
Puff pastry, frozen (cutless) to help us.
Out of 500 grams we get four beautiful pastries, so much
we have men in the family.
Cut beautifully on the "epaulets", it turns out 12 rectangles of equal
size.
We make a beautiful edge.
We are waiting for a complete defrost and prepare a baking sheet with parchment.
Our task is not to give the test strongly climb.
This can be achieved in two ways: punch the dough fork
or oven under cargo.
In any case, the dough will still be treated (even without cutting),
and it will have to lubricate it with sugar syrup and pressing already in
ready form.
Sugar syrup is prepared when the leaves are baked (200 degrees,
20 minutes) sugar, water and liqueur "Lemoncello" (or any other).
Sugar must completely dissolve, so I melted slightly
syrup on fire, constantly stirring.
Give leaves, squeeze them and abundantly lubricate the syrup.
Then another five minutes in the oven, to a ruddy look.
We split on the board, cover with parchment and let it completely
cool down Milf is a cold dessert.
Getting to the cream. This is something similar to custard,
but there are differences.
In two different "dishes" we prepare the components of the cream:
1) hot milk, vanilla sugar and thickener.
2) Two yolks, sugar and butter.
We beat the second option and add to hot milk.
I bring to boil constantly stirring. A few minutes.
Remove from the fire, mix the achievement of homogeneity and
we put in a cold place.
Take frozen raspberry (winter still), defrost and
we merge a little "scarlet" syrup. Add gelatin and fill
on the bottom of the flat mold.
This jelly-marmalade we will need for a big general
stars. At the very end of the design.
We start collecting the cake.
Take a big beautiful plate, decorate strawberry topping
and put the first leaf.
Next on it we put the cooled cream and deposit Malina.
There are two ways to lay cream: small slides or
solid layer.
How it is right, to say difficult.
Instead of raspberries, it is quite possible to use strawberries.
And so layer behind the layer. Cream, berries and next "Lid".
How many layers will be? Usually no more than four.
The topmost "korzh" rudely sprinkled with sugar powder, draw
general Pattern and carefully lay out a large Aluu "Star".
What looks like a "pursuit" of the French general we are unknown to us,
therefore, the form of our "Star" is just a male symbol.
What should get to taste: crispy leaves, gentle,
not very sweet cream and juicy berries.
I think every man will appreciate!
I, for example, appreciated (I am a man myself) and prepared today
for you, too.
Bon Appetit!
Happy Holiday Men!
Time for preparing: Pt03h00m 3 h.
Approximate cost of portion: 400 rubles.
