{"id":7387,"date":"2015-10-07T07:34:17","date_gmt":"2015-10-07T13:34:17","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7387"},"modified":"2015-10-07T07:34:17","modified_gmt":"2015-10-07T13:34:17","slug":"baking-through-fika-apple-and-cream-millefeuille","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/10\/07\/baking-through-fika-apple-and-cream-millefeuille\/","title":{"rendered":"Baking Through Fika: Apple and Cream Millefeuille"},"content":{"rendered":"

This is probably not a comparison that any pastry chef would ever wish upon their wares, but I am no pastry chef, so I have no problem with it. \u00a0This tasted like an apple toaster strudel! \u00a0The best apple toaster strudel you have ever had. \u00a0Ever in your life. \u00a0Ever.<\/p>\n

\"Millefeuille-19\"<\/a><\/p>\n

When you search images of millefeuille, French for “a thousand leaves”, what I have here is not exactly what you will see. \u00a0You probably know them as Napoleons, layers of puff pastry filled with all kinds of sweetness. \u00a0Most of these fancy pastries are beautiful and well trimmed with lovely, even layers. \u00a0I’m the gal who’s ok with making something taste like a toaster strudel, so my millefeuille is not well trimmed, and the layers are not even. \u00a0But it is so delicious, and really that is all that matters.<\/p>\n

\"Millefeuille-15\"<\/a><\/p>\n

One of the things about this cookbook that I don’t love is that sometimes there aren’t crystal clear instructions or it calls for an ingredient that requires you to make something extra for which there is no recipe and are no instructions. \u00a0In this recipe a cup of pastry cream or vanilla pudding is on the ingredient list. \u00a0I’ve made pastry cream before, but never in a small batch. \u00a0Thankfully I found this recipe for pastry cream<\/a> that made just the perfect amount. \u00a0I did have a little scare when the fat separated out from the milk and I thought I was going to have to start over. \u00a0The internet saved me again with this quick fix<\/a>\u00a0for a broken pastry cream!<\/p>\n

It\u00a0also calls for whipping cream, but do not tell you to whip it. \u00a0If I hadn’t done much baking I would not have thought to whip it. \u00a0Maybe the authors of this book are just testing the baking knowledge of its readers, which I find to be tricky. \u00a0Tricky Swedes.<\/p>\n

The recipe says to use 2\/3 cup of apple sauce. \u00a0I used 3-4 tablespoons, just enough to cover the bottom layer of pastry. \u00a0Anymore and I was afraid it was going to just spill over the edges.<\/p>\n

Red currant jam is called for…I used apple jelly.<\/p>\n

Other than all that, this is a fairly straightforward recipe \ud83d\ude09 \u00a0Thankfully it uses store-bought puff pastry and is easy to assemble.<\/p>\n

\"Millefeuille\"<\/a> \"Millefeuille-2\"<\/a> \"Millefeuille-3\"<\/a> \"Millefeuille-4\"<\/a> \"Millefeuille-5\"<\/a> \"Millefeuille-6\"<\/a> \"Millefeuille-7\"<\/a><\/p>\n

The pastry cream can be made a day or two in advance, but don’t assemble this much more than a couple hours before you plan to serve it. \u00a0It is best enjoyed fresh.<\/p>\n

\"Millefeuille-18\"<\/a><\/p>\n

Apple and Cream Millefeuille<\/h3>\n

Ingredients<\/em><\/p>\n

Millefeuille<\/p>\n