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6 с. л. топла вода 1 ½ ч. л. суха мая 1 ч. л. захар 1 едро яйце на стайна температура ¾ ч. ч. универсално брашно 2 с. л. масло нарязано на кубчета ¼ ч. ч. стафиди или касис 1/3 ч. ч. тъмен ром Пречистено масло 1 ч. ч. мляко 1 ванилова шушулка, разполовена 4 едри жълтъка ¼ ч. ч. захар 2 с. л. царевично нишесте 1 с. л. масло 1/3 ч. ч. течна сметана, леко разбита 2 ч. ч. вода 1 ч. ч. захар нарязани плодове Приготвяне: За тестото сипете водата в купа и поръсете маята и захарта отгоре. Добавете яйцето и разбъркайте. Сипете брашното в купа на миксер и добавете сместа с мая. Разбърквайте на ниска скорост. След това разбивайте на средно силна скорост 8 минути. Добавете маслото и разбивайте на ниска скорост докато сместа поеме мазнината. Извадете купата от миксера и я покрийте с фолио. Оставете тестото да втасва 15 минути. В това време сложете стафидите в купа и ги залейте с рома. Намажете 8 формички за бабки с пречистено масло. Сложете ги в плитка тава и ги оставете настрана. Когато тестото втаса, прецедете стафидите и запазете рома. Разбъркайте ги в тестото. Напълнете до половина формичките. Оставете тестото да втаса във формичките. Загрейте фурната на 180 градуса. Печете бабките в горната част на фурната 20 минути. Охладете ги. За да направите крема сложете млякото в тавичка и добавете семенцата от ваниловите шушулки. Добавете шушулката и кипнете млякото. Докато то се загрява, разбъркайте захарта с жълтъците. Добавете нишестето и отново хубаво разбъркайте. Когато млякото заври, сипете малко в жълтъците и разбъркайте. При постоянно разбъркване налейте жълтъците в останалото мляко. Варете сместа докато кремът се сгъсти. Тогава дръпнете съда от котлона и извадете шушулката. Разбъркайте маслото в крема. Прехвърлете крема в купа и го покрийте с пластмасово фолио. Притиснете го към повърхността на крема, за да не се образува коричка. Охладете крема в лед или в хладилника. Когато изстине, добавете битата сметана и разбъркайте отново. За сиропа кипнете водата и захарта за 30 секунди и дръпнете съда от котлона. Покрийте плитка тава с пергаментна хартия и сложете скаричка отгоре. Сипвайте бабките – по две наведнъж – в сиропа и ги оставете да се напоят. Обърнете ги веднъж. Извадете ги от сиропа и ги сложете върху скаричката да се отцедят и охладят. Поръсете охладените бабки с тъмен ром. Прорежете ги и ги напълнете с крема. Върху всяка сладка сложете пресен плод и поднесете.
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You can always send us your messages, comments or suggestions. Create your personal recipe book! In one click, store and find all your favourite recipes from MeilleurduChef.com. Add this recipe Before starting this Peach Millefeuille recipe, organised all the necessary ingredients for the reverse puff pastry. For the reverse puff pastry: In the stand mixer recipient, shape the flour into a fountain. If you don't have a stand mixer and want to make puff pastry from scratch, arrange the flour in the shape of a fountain on your workbench. Add the salt... ... and cold water. Using the dough hook, start kneading at low speed to incorporate the flour, then increase the speed... ... until a ball forms. If you are not using a mixer, gather the flour with your fingers by drawing it into the water, until all the flour is incorporated and you obtain a ball. Remove the dough from the bowl... ... and wrap in cling film. Refrigerate for at least 30 minutes. You can prepare the dough the day before and store in the fridge overnight. For the preparation of the butter: Shape the flour into a fountain. Place the butter in the centre. The butter should be at room temperature, cut into cubes. With your fingertips, rub the butter into the flour... ... until homogeneous. Shape the butter into a rectangle, with a thickness of 1 cm. Wrap in cling film and refrigerate for at least 30 minutes. You can prepare the butter the day before and store in the fridge overnight. For the turns: Place the butter on a floured surface. Using a rolling pin, roll the butter into a long strip. Roll out the dough into a rectangle, to the same width and half the length of the butter strip. Place the dough rectangle in the centre of the butter strip. Fold the top part over the dough... ... then the bottom part. The dough should be wrapped with butter. Roll out lengthwise, to a thickness of 1 cm. For the first double turn: Fold the top quarter of the dough over. Remove the flour excess with a flour brush or pastry brush. This is really important, as we don't want to add any extra flour to the dough. Fold the bottom quarter of the dough over. The ends should not meet in the centre. There should be a gap of approximately 2 cm. Fold the dough in half from the gap in the centre. This operation is called a double turn (which equals two single turns). This folding method is also called "portefeuille" ("wallet turn"). Wrap the dough block in cling film and refrigerate for at least 30 minutes. Place the dough on a floured surface, with the folds to the side. For the second double turn: Roll out lengthwise, to a thickness of 1 cm. Of course, you can use a manual laminator for this recipe. Fold the top quarter of the dough over. Fold the bottom quarter of the dough over. The ends should not meet in the centre. There should be a gap of approximately 2 cm. Fold the dough in half from the gap in the centre. The second double turn is now complete. Inside-out puff pastry requires two double turns and one single turn. Wrap the dough block in cling film and refrigerate for at least 30 minutes. For the single turn: Place the dough on a floured surface, with the folds to the side. Roll out lengthwise, to a thickness of 1 cm. Fold the top third of the dough over... ... then fold the bottom third over. There should be three layers of pastry. Wrap the dough block in cling film and refrigerate for at least 30 minutes. The reverse puff pastry is now finished. The longer you store it in the fridge, the better the results. I strongly recommend making this pastry the day before. For the peach marmalade: Organise all the necessary ingredients. Pour the peach purée in a saucepan. Add the diced peaches. If peaches are not in season, you can used tinned peaches in syrup. Combine. Cook over medium heat. In a separate bowl, combine the yellow pectin powder and castor sugar... ... using a spoon. It is essential to blend these two ingredients together beforehand to avoid lumps. When the peach preparation starts boiling, add the pectin and sugar mix. Combine with a whisk until the pectin and sugar have dissolved completely in the hot purée. Continue cooking for a few minutes, whisking constantly. When the preparation starts turning into a jelly-like texture, mix with a Bamix hand blender... ... until you obtain the consistency of a marmalade. The consistency should not be too thin, with whole bits of peaches. Transfer into a large dish and spread to a thin layer. Cover the surface with cling film. Set aside to cool. For the filling: Finely slice the peaches, to a thickness of 4 or 5 mm. Place the slices inside the Alligator® cutter and dice. The dices should be small and regular. Place the peach dices on paper towel so it absorbs as much water as possible. Set aside. Cut a sheet of greaseproof paper to the dimensions of the puff pastry baking tray. The parchment should perfectly line the edges of the bottom tray. Using a rolling pin, roll out the reverse puff pastry on a floured surface. Using the parchment as a guide, cut the pastry rectangle to the same dimensions. Cut along the edge of the paper with a knife. Wrap the pastry around the rolling pin. Arrange the puff pastry in the bottom pan of the puff pastry baking tray on top of the sheet of greaseproof paper. Cover the pastry with another sheet of greaseproof paper... ... then slide both parts of the tray together to enclose the dough. Cook in a fan-assisted oven at 150°C (gas 2) for 30 to 35 minutes. When cooked, remove from the oven and open the tray. Sprinkle the hot puff pastry with a thin layer of icing sugar, using a fine sieve. Return to the oven at 220-230°C (gas 7-8) for a few minutes... ... until the surface is caramelized. Remove from oven and cut the pastry to the dimensions of the stackable frame set (25 x 20cm) we'll use for the assembly stage. From the pastry rectangle (40 x 30 cm), you will need to cut two rectangles to dimensions 17 x 22 cm. Set aside to cool. For the vanilla crème chiboust: Organise all the necessary ingredients. Cut the vanilla pod in half, lengthwise. Scrape the seeds out with the tip of a knife. Pour the milk in a saucepan. Add the vanilla pod and seeds. Bring to a boil. Soften the gelatine sheets in cold water. Set aside. Pour the castor sugar over the egg yolks... ... and blanch with a whisk. Add the flour... ... and combine vigorously with a whisk. Bring the milk to a boil. When the milk starts boiling... ... pour over the egg, sugar and flour mix. Combine with a whisk until homogeneous. Transfer the preparation into the saucepan used to boil the milk... ... and cook for 4 or 5 minutes until thick. Squeeze the gelatine sheets with your hand, extracting as much water as possible. Add the strained gelatine to the hot crème pâtissière. Combine vigorously with a whisk until the gelatin is completely dissolved. Pour the preparation into a large dish and spread to a thin layer so it cools down quickly. To prevent the formation of a crust, place cling film in direct contact with the surface of the cream. Leave to cool at room temperature. Do not refrigerate; the preparation should not jellify. Pour the sugar in a saucepan and add a little water (about 4 or 5 cl). Cook over medium heat until the temperature reaches 118°C. I recommend using a digital thermometer for this operation. In the stand mixer, start beating the egg whites until firm. The beaten egg whites should be firm by the time the sugar reaches the desired temperature. When the sugar reaches 118°C, pour over the beaten egg whites while whisking at low speed, pouring it against the inner side of the bowl. When the sugar is completely incorporated, increase the speed and whisk until completely cold. Transfer the crème pâtissière (it should be at room temperature) into a separate recipient. Remove the vanilla pod. Add the meringue... ... and combine gently with a rubber spatula until homogeneous. Place the frame with black corners on top of the base. Arrange a sheet of puff pastry at the bottom. Scoop 2 or 3 tablespoons of peach marmalade... ... and spread over the pastry into an even layer. Scoop 2 or 3 tablespoons of crème chiboust... ... and place the frame with yellow corners on top. Spread the cream with a cranked spatula. Cover with the second sheet of puff pastry... ... and arrange it carefully over the crème chiboust. Press gently. Add the frame with red corners and spread the peach marmalade over the pastry. Scatter the peach cubes over the marmalade... ... add the rest of the cream... ... and spread the cream up to the rim of the frame. Even the surface with a cranked spatula. Cover the surface with cling film and store in the freezer. If you're serving the millefeuille on the same day or the next, freezing is not necessary. You just need to store it in the fridge. Freeze if you're making this cake several days ahead. Remove the millefeuille from the freezer or fridge and remove the cling film. Sprinkle the surface of the cream with soft brown sugar. Using a blow torch... ... caramelize the surface, gently passing the flame over the sugar. Make sure you don't burn the sugar. Caramelize the whole surface evenly. Slightly heat the sides of the frame set with the blow torch. Carefully remove the frames one by one. Transfer the mille-feuille onto a serving dish. Finish the decoration with a pear half, sliced and shaped into a fan... ... and a fresh flower (I used an orange pansy). Reserve in the fridge until ready to serve. If the cake is still frozen, defrost in the fridge for 3 or 4 hours before serving. To submit a review, please log into your MeilleurduChef.com account or create a new account. Log in