Mille-feuille
Mille-feuille (also: Millefeuille ) is a French cake made of layered puff pastry that is filled with various types of filling. The fillings are made either from jam, from whipped cream (which can be flavored) or from a cream with berries. The top is covered with powdered sugar, fondant sugar , frosting , royal icing ( egg white icing ) or whipped cream. The name means a thousand leaves in French .
François-Pierre de La Varennes cookbooks from the 17th century provide the earliest written records. A cake called Mille feuilles à la royale is said to have been one of Antonin Carême's desserts , who must have perfected the recipe for this pastry. Jules Gouffé added to the recipe for the simple millefeuille to “millefeuille glacé à l'italienne” and “millefeuille en biscuit dit à la royale”. At the beginning of the 20th century, a recipe for mille-feuille consisted of superimposed six or eight sheets of puff pastry, each layer coated differently: the first layer with raspberry jelly, then apricot jam, jam made from cherries for the third, and so on, covered with the last slice and sprinkled with powdered sugar.
The École Le Cordon Bleu has presented a chocolate variant of the Millefeuille .
See also
Web links
Individual evidence
- ^ A b New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed April 4, 2019]).
- ↑ Vincent La Chapelle: The Modern Cook . A Cake of Mille Feuilles. N. Prevost, 1733 ( google.de [accessed April 4, 2019]).
- ↑ Annie Perrier-Robert: Dictionnaire de la gourmandise . Groupe Robert Laffont, 2012, ISBN 978-2-221-13403-0 ( google.de [accessed April 4, 2019]).
- ^ École Le Cordon Bleu: Petit Larousse du chocolat . Larousse, 2015, ISBN 978-2-03-588067-3 ( google.de [accessed April 4, 2019]).