Leaves of Autumn are not here yet, so let’s eat leaves of pastry…
Yes, this month’s it’s a millefeuille…
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!
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.
Source : the challenge
Pâte feuilletée /Puff Pastry
Servings: Makes 8-10 mille-feuille (yields: 675g pastry)
1¾ cup (250g) plain/all-purpose flour
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