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Ingredientes
- 1 c. lowfat milk
- 1 tsp vanilla extract
- 4 x egg yolks
- 2 Tbsp. sugar
- 3 Tbsp. cornstarch
- 1 dsh salt
- 1 1/2 Tbsp. unsalted butter
- 1 Tbsp. brandy (optional)
- 2 Tbsp. whipping cream Cranberries
- 2 c. cranberries, fresh or possibly frzn
- 6 Tbsp. water
- 3/4 c. sugar
- 1 x vanilla bean
- 1/2 tsp cinnamon
- 2 Tbsp. brandy or possibly rum Puff Pastry
- 1 pkt frzn puff pastry, thawed icing sugar, for dusting
Direcciones
- To Assemble:For pastry cream, bring lowfat milk and vanilla extract to a simmer over medium heat. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisking egg mix constantly, gradually add in lowfat milk, a ladle at a time, to the egg mix till all the lowfat milk has been added. Pour mix back in pot and return to medium heat. Whisking vigorously, bring mix up to a simmer. Due to the cornstarch, pastry cream will thicken quickly, about 4 min. Remove from heat and, still whisking, stir in butter (this will help halt the cooking process). Stir in brandy, cover surface of pastry cream with plastic wrap and refrigeratecompletely. Whip cream to medium peak and mix in. Refrigeratetill ready to assemble For cranberries, simmer cranberries with water, sugar, scraped seeds and pod of vanilla bean and cinnamon, stirring occasionally, till most cranberries have "popped", about 15 to 20 min. Remove from heat, stir in brandy and remove vanilla bean. Cover cranberries directly on surface with plastic wrap and refrigeratetill ready to assemble.
- For puff pastry, preheat oven to 375 F. Cut puff pastry into three equal pcs and keep two chilled while rolling first. On a lightly floured surface, roll out puff pastry into a square about 8 inches. Trim edges with a ruler to create straight lines (or possibly use bottom of a cake pan). Place on a parchment-line baking sheet. Repeat with remaining 2 pcs (you should be able to fit 2 squares on 1 baking sheet). Refrigeratefor 10 min. Dock pastry with a fork and place a sheet of parchment over rolled dough. Place another baking sheet on top of pastry and press down gently. Bake for 12 min. After 12 min, remove top baking tray and parchment and bake for 10 to 12 min more, till puff pastry is an even golden colour. Allow to cold.
- To assemble place one pastry square on a platter. Fill a piping bag with a large plain or possibly star tip and fill with pastry cream. Pipe cream over pastry square, covering completely, but without going right to the edges (the weight of remaining layers will fill out cream). Lay second puff square over pastry cream. Gently spread cranberry filling over square. Top with last layer of pastry. Dust top of mille feuilles with icing sugar.
- Yield: 1 8-inch square mille feuilles. Makes 4 to 6 servings.
- "Mille Feuilles" means "a thousand sheets", and this dessert's many flaky layers are filled with a creamy custard and fragrant cranberry filling. Irresistible!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 84 | 22% |
| Total Fat 9.47g | 12% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 98mg | 4% |
| Potassium 150mg | 4% |
| Total Carbs 64.58g | 17% |
| Dietary Fiber 2.9g | 10% |
| Sugars 49.34g | 33% |
| Protein 3.2g | 5% |
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