Mille Feuille means ‘ a thousand layers ‘. It’s a French classic dessert made with two or three puff pastry laid on top of each other, and in between consisting Cream Patisserie, or whipped cream, in my case, we used Creme Diplomate. Creme Diplomat has gelatine and whipped cream in it instead of the usual Creme Patisserie. It’s something like Napoleon, and here, in Australia, it’s called Vanilla Slices. Now does that recall something familiar ?
We made inverted puff which is freaking good. We used the puff for some hor ‘dourves . It was a flaky and short crust.
This is what it may looked like as a Vanilla Slice. It’s topped with tempered fondant with melted chocolate to look like a herringbone pattern.
Sliced Mille Feuille that we made in class last week.
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Loyalty cards ? OH of course!
