Ingredients
- Puff pastry (see recipe)
- ½ quart pastry cream (see recipe)
- 1 quart heavy cream, stiffly whipped
- Powdered sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
1296 calories; 135 grams fat; 82 grams saturated fat; 40 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 8 grams protein; 486 milligrams cholesterol; 164 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat oven to 400 degrees.
- On a lightly floured surface, roll out 1/3 of the puff pastry to measure approximately 12 inches by 18 inches. Gently lift the dough (it is easier if you drape it over a rolling pin when picking up) and lay it on a 12-by-18-inch baking sheet. Prick dough evenly with a fork. Bake for 10 to 15 minutes, or until pastry is puffed and golden brown. Repeat procedure twice to make a total of three pastry sheets.
- When all the pastry sheets are cool, trim the edges with a serrated knife to form three equal rectangles. Reserve trimmings.
- Fold pastry cream with the whipped cream. Spread a thick layer over the bottom sheet. Place second pastry sheet over the cream mixture. Apply second layer of cream.
- Cover with top sheet of pastry. Dust the top with sifted powdered sugar. You may caramelize the sugar by heating a hot metal object such as a potato masher and pressing it over the sugar. Brush sides of the mille-feuilles with crumbled trimmings from the puff pastry sheets.
1 hour 25 minutes
Dining and Cooking