Thousand leaves, nearly classic millefeuille

GOURMANDE in OSAKA

Leaves of Autumn are not here yet, so let’s eat leaves of pastry…

Yes, this month’s it’s a millefeuille…

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Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it!

So I’ve made these vanilla ones, classic and also
Mango coconut millefeuille
And a while ago I made lemon ones :
Mille-citrons

Making pâte feuilletée…

The caramelized pastry, cut at the good size.

Vanilla crème with lots of vanilla powder and a hint of Grand Marnier.

Mmm… I need to train at piping the cream. That’s not pretty. Don’t watch that.

The icing is simply chocolate.

Recipe :

Source : the challenge

Pâte feuilletée /Puff Pastry

Servings: Makes 8-10 mille-feuille (yields: 675g pastry)

Ingredients
1¾ cup (250g) plain/all-purpose flour
Scant…

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