Pine cone mille-feuille can be made at home, fragrant, sweet, crispy, delicious and satisfying
Release time:
2025-02-11
Sharing a simple and easy-to-learn recipe for making mille-feuille. The layers of crispy pastry are coated in white chocolate and sprinkled with almond slivers. One bite offers a crunchy texture and rich almond aroma that is simply irresistible.
Step 1: First, pour 250 grams of all-purpose flour into a large bowl, add 2 grams of salt and 15 grams of white sugar. Knead the dough with 140 ml of water (adjust the amount of water according to the flour's absorption). Stir until there is no dry flour, add 20 grams of cooking oil, and knead into a smooth, slightly soft dough. Seal and let it rest for 20 minutes.
Step 2: Place 120 grams of softened butter on plastic wrap. The butter should be soft enough to make a small indentation with your finger. Fold the plastic wrap over the butter and use a rolling pin to flatten it into a rectangular sheet. Wrap the butter in plastic wrap and refrigerate for about 20 minutes.
Step 3: The dough has rested. Sprinkle dry flour on the work surface to prevent sticking. Place the dough on the surface and roll it into a large rectangular sheet without kneading. Take out the chilled butter, place it on the dough sheet, remove the plastic wrap, fold it in half from left to right, then fold it in half from top to bottom to wrap the butter. Neaten it, press and roll it out into a large rectangular sheet. Fold both sides towards the center, turn it horizontally, and reshape it into a large rectangular sheet. Repeat this process 3 times, then fold it once more. Wrap it tightly in plastic wrap and refrigerate for 30 minutes.
Step 4: Roll out the rested dough again into a large rectangular sheet, about 5 mm thick. Trim the edges for easier layering. Cut it in half horizontally, then vertically into small rectangular pieces, for a total of 12 pieces. Place them on a baking sheet lined with parchment paper. Preheat the oven for 10 minutes at 170°C (338°F). Bake on the middle rack for 40 minutes.
Step 5: Once baked, remove and let cool. Place 40 grams of chocolate in a piping bag and melt it in warm water (around 45°C/113°F). Snip a small hole at the tip of the piping bag and squeeze the melted chocolate onto the cooled pastries. Before the chocolate hardens, immediately sprinkle with dried cranberries (or raisins if you don't have cranberries) to adhere them. Your beautiful and delicious mille-feuille pastries are ready!
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