Milles-feuilles Cake, a LA Chantilly
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the pastry
Roll out the puff pastry to 1/10 inch thick.
Use a 5-inch circular cutter to stamp out 8 to 10 rounds.
Place the rounds on baking sheets.
Cut out the center of each round, leaving a 2-inch wide ring.
Sprinkle fine sugar over the rings.
Bake and assemble
Bake at 400°F (200°C) until lightly colored.
Allow the baked rounds to cool completely.
Layer the rounds with your choice of preserves in between each.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Its layers of butter and dough puff apart in the oven, giving the cake its light, flaky structure.
- Fine sugar
- Caramelizes on the surface as it bakes, adding sweetness and golden browning.
- Preserves
- Add sweetness, fruity acidity and moisture between the layers.
The step that matters
Allow the baked rounds to cool completely. Warm pastry is soft and fragile and can crumble or turn soggy when layered with preserves. Fully cooled rounds stay crisp and hold their shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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