Ingredients Mille-Feuille:

1. Prepare Custard Filling:

  • -Doodh (Milk) 500ml
  • -anday ki zardi (Egg yolks) 4
  • -Sugar 150g (approx. ½ Cup)
  • -Cornflour 40g (approx. 4 tbs)
  • -Vanilla essence ½ tsp
  • -Makhan (Butter) 15g (approx. 1 tbs)
  • -Puff pastry 250g

2. Assembling:

  • -Whipped cream
  • -Chocolate as required
  • -Chocolate chips
  • -Cherry

Headings Mille-Feuille:

  1. Plan Custard Filling:
  2. -In a saucepan, add milk and carry it to bubble.
  3. -In a bowl, add egg yolks, sugar, cornflour, and vanilla substance and whisk well.
  4. -Steadily add hot milk (approx. 1 Cup) in a bowl and whisk well.- On a saucepan, place sifter, add custard combination and strain, whisk well and cook until it thickens (5-6 minutes).
  5. -Add margarine and whisk well.
  6. -On a bowl, place sifter, add arranged custard, strain and cover the surface with grip film and refrigerate for 6 hours or short-term.
  7. -Custard cream can be made a day ahead of time.
  8. -Eliminate grip film, beat well until it’s smooth then move to a channeling pack and refrigerate until use.
  9. -Sprinkle dry flour, place puff baked good, and carry out with the assistance of a moving pin.
  10. -Eliminate the lopsided sides and cut them into square shapes (2×4 inches).
  11. -Move the rectangular onto a baking plate fixed with margarine paper, cover it with spread paper, and put one more baking plate on it.
  12. -Keep the weighty article on the baking plate prior to baking to overload it.
  13. -Prepare in preheated broiler at 160C until brilliant and fresh (24 minutes) and the two barbecues on.
  14. -Take out from broiler and let them cool on a cooling rack (makes 18).

3. Gathering:

  1. -On a puff cake layer, add arranged custard filling and put a second layer of puff baked goods on it, and rehash the cycle with the subsequent layer.
  2. -Put the third puff cake layer on top and embellishment with whipped cream, chocolate, chocolate chips, and cherry and serve

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