Sunday, June 14, 2015

Apple Mille-foglie with blueberry sauce

I love pastries sweet or savory, be it pies, tarts or quiches. The most favorite ones are the ones made with puff pastry sheets.  Vegetable puffs, sweet puffs and egg puffs are a few that I make usually.  I had some homemade pastry sheets sitting in the freezer and wanted to try something different.  I remembered having seen a recipe for pineapple mille-foglie on food network a few days ago and decided to give it a try.  I came up with this beautiful Apple mille-foglie.

Mille-foglie is a classic French pastry whose origin is unknown. It is the Italian name for napoleon/napolitain. In French it is called mille-feuilles. It is usually made as a single large block that is served as slices. Here I made single servings of mille-foglies as they are so much easier to serve and eat.  This is an elegant dessert to put together when you have guests to impress.





Home-made Puff pastry- as required
Apple-6 -8 slices, peeled and cored 
Confectioners' sugar- ½ cup

Milk- 2 cups

Vanilla bean- 1 halved and seeds scraped
Egg yolks- 4 large
Granulated sugar- ¼  cup
All purpose flour (Maida)- 3 Tbsp

Heavy cream-1 cup

Confectioners' sugar- ¼ cup
Vanilla extract- ¼ tsp
Maraschino cherries and- for garnish

Sauce: 

Frozen blue berries-12 ounce bag thawed
Apple juice-1 cup
Fresh Maraschino cherry juice-1/4 cup 



Preheat the oven to 400 degrees F.  Cut the puff pastry into 3-inch rounds using a cutter. Place the rounds on parchment paper-lined baking sheets, prick with a fork and bake for 10 to 15 minutes until golden. Set aside to cool. 

Dust the apple slices with confectioners' sugar and caramelize them and let cool.


Warm the milk in a saucepan along with vanilla bean and seeds, over low heat. Whisk the egg yolks and sugar in a bowl and beat in the flour. Remove the vanilla bean from the milk. Then whisk the milk into the egg mixture. Whisk over medium heat until the cream is thick. The custard is now ready. Transfer it into a bowl, cover it a plastic wrap and refrigerate for atleast 3 hours. Transfer to a large piping bag.


For the sauce, combine blueberries, apple juice and maraschino cherry juice in a small saucepan. Bring it to a simmer over medium heat and cook until the berries are softened. Transfer the mixture to a blender and puree until smooth. Strain the puree and set aside to cool. 


Whip the cream, confectioners' sugar and vanilla in a bowl until fluffy and stiff. Chill.


The last step is to assemble all these together. Place a pastry round, pipe the custard over it and top with a slice of caramelized apple. This is followed by a pastry round and cream. Top with one more pastry round and drizzle with the sauce. Garnish with blueberry and maraschino cherry on top.


Tips:

1. You can use store bought puff pastry. 
2. The caramelization can be done in the oven.
3. You can use pineapple instead of apples.
4. You could store any extra sauce in the refrigerator for up
    to 2 weeks.
5. Usually the french sprinkle the top pastry round with 
    confectioners sugar

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