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Millefeuille recipe with cherries by of 24-06-2013 [Updated on 20-01-2014]
I wanted to try making millefeuille all my life, but I wasn't sure it was easy to make portions of a whole cake, so I decided to make mini millefeuille with cream and cherries to be on the safe side. I must tell you that these mignon sweets were very good, not to mention the scenographic aspect that makes the tasting even more attractive, the millefeuille also lends itself to different fillings both in terms of the cream and the choice of fruit, I have kept on the classic, cream and cherries, a perfect match. I wish you a sweet start to the week and if you try the recipe, let me know, basins: *
How to make millefeuille with cherries
Roll out the puff pastry on a floured surface and make circles with a round pastry cutter
Put the circles of puff pastry on a baking sheet covered with oven dough, pierce the surface with the prongs of a fork, brush with milk and sprinkle with granulated sugar
Bake in a preheated oven at 200 ° and cook for 10 minutes
In the meantime, ston the cherries and put them and season in a bowl with a tablespoon of sugar and 1 tablespoon of liqueur and whip the cream
Let's go now to assemble the mini millefeuille.
Let it cool, then with a sharp knife cut each sheet in half (for every thousand leaves you will need 3 discs)
place the first disc of puff pastry on a serving dish and fill it with the whipped cream
Add some pieces of cherry, then place another disc of puff pastry, and cover it too with cream and cherries
then finish by placing the last disc on top.
Decorate the mini thousand leaves with cherries with sprigs of whipped cream and a cherry
Then place the millefeuille obtained in the refrigerator for half an hour before serving.