Mille Feuille

Mille feuille means “1000 leaves,” referring to the many layers that make up this crispy and delicate pastry filled with cream and fresh berries. With an Invoq oven, you can achieve the perfect balance of crispiness and golden color, thanks to precise baking techniques and optimal air circulation. This makes it easy to bake like a professional every time.

 
Ingredients for Mille Feuille
1 sheet of puff pastry
Fresh raspberries
Icing sugar

 
Ingredients for white chocolate ganache
100 ml heavy cream
100 g white chocolate

 
Ingredients for topping
Icing sugar
Cocoa powder

 
Preparation
White chocolate ganache:
1. Heat the cream in a saucepan without letting it boil.
2. Finely chop the white chocolate and melt it in the warm cream, stirring until smooth.
3. Remove the saucepan from the heat and transfer the ganache to a container.
4. Place cling film directly on the surface of the ganache to prevent a skin from forming.
5. Refrigerate for about 24 hours until ready to use.
 
Mille Feuille:
1. Cut the puff pastry into three equal rectangles.
2. Place the pastry rectangles on a baking tray lined with parchment paper and dust them with icing sugar.
3. Cover the pastry with another sheet of parchment paper and place another baking tray on top to control the rise. Leave about 1.5 cm of space between layers.

 
Bake according to the following method:
Preheat – 210°C – 1 minute.
Insert the tray into the oven.
Convection – 200°C – 80% fan speed – open exhaust – 20 minutes.
Remove the top tray after 10 minutes to allow the pastry to rise slightly.
Remove the pastry from the oven and cool on a wire rack.

 
Assembly and Decoration
1. Whip the chilled ganache until light and fluffy, then transfer it to a piping bag.
2. Pipe small dollops of ganache onto two of the pastry layers.
3. Place fresh raspberries between the dollops of ganache.
4. Assemble the mille feuille by stacking the two layers with ganache and berries, then top with the plain pastry layer.
5. Spread a white icing over the top layer, almost to the edges.
6. Pipe thin stripes of dark icing over the white layer. Use a toothpick to drag through the stripes in the opposite direction to create a beautiful pattern.