MILLE FEUILLE (Thousand Sheets aka in Australia as Vanilla or Cream Slice)

Summary:

By Guilly

Ingredients:

Puff Pastry consisting of 1lb butter, etc as per recipe

1 pint (0.568l) or 1 quart (1.136l) fresh cream

2 tablespoons sugar as per taste,

[Vanilla] Essence

Directions:

1.

[Method A]

A knife dipped in cold water put into an even circle ( it is easier to lay a round baking tin, the size you wish, over the pastry lightly, and do the cutting so as to get it quite even). Cutting on the baking sheet is better still, as you can keep it there when baking. Leave aside for ½ hour before baking.

Bake in a very hot oven upper shelve. Be careful that the centre is not raw.

When cold spit in 3-4 layers and put a layer of fresh cream between.

If any difficultly is found in getting the inside crispy, put back in the oven after splitting.

[Method B]

ANOTHER METHOD is to have the pastry rolled out and cut in three or four large circles, much thinner of course.

Back each circle separately and when cold have a layer of whipped cream spread on each layer neatly.

2.

Sift a coating of icing sugar on the surface.

[(]SPECIAL ATTENTION should be given to the pastry for Mille Feuille. Roll and fold very evenly, the ends and corner should meet exactly, otherwise when baking it will not be even.[)]

3.

CREAM must be beaten with 1-2 tablespoons sugar and lastly add [vanilla] essence desired. When whipping cream, whip right through without stopping, and when it just starts to get thick be careful and watch as a few beatings more will be sufficient. OVERBEATING makes it turn to butter.

4.

For a change you can have a variation of fillings:

CRYSTALISED FRUITS cut small can be added to the whipped cream

CHESTNUT PUREE mixed with whipped cream and vanilla

CHOCOLAGE BAR dissolved in very little water -“-

CANNED FRUITS well strained and cut into pieces -“-

COFFEE ESSENCE

STRAWBERRY or any other jam

5.

One or two egg whites well beaten folded into the cream helps to keep the cream in shape.