Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Classic Mille Feuille (Bilingual-Eng-Indonesia)

Simple French pastry with custard filling, crunchy and soft. Quite easy to make and serves nice dessert. The custard happends to be ooey gooey since I didn’t use and whipped cream but it comes really soft and smooth. Here is the recipe!

(Temen-temen ini aku share resep untuk bikin Classic Mille Feuille, pastry custard dari Perancis yang lembut di lidah dipadu kriuk nya pastry sheet. Biasanya berbentuk persegi panjang dan boleh juga divariasi dengan selai favorit jika mau. Custardnya cenderung ooey gooey alias meluber ketimbang kokoh, karena aku nggak pake whipped cream. Yuk, ini resepnya ya..)

Classic Mille Feuille

Ingredients: (serving 2)

– 250 grams of pastry sheet (pastry puff lembaran)

– some powdered sugar (gula bubuk halus)

Custard:

– 4 egg yolk (kuning telur)

– 1/2 cup of sugar (94 gram gula pasir)

– 1/4 cup of starch (potato/corn starch) (42 gram maizena)

– 1 vanilla pod –> sliced only (batang vanilla –> belah dua)

– 1,5 cups of milk (354 ml susu cair)

– some salt (garam secukupnya)

Steps:

1. Preheat the oven to 160 C.

(Panaskan oven hingga 160 C.)

2. Roll out the pastry sheet and press it roll it using rolling pin to 2 mm thick. Poke the whole surface of the pastry using fork. Put the pastry sheet on a baking pan with baking paper on it, put another baking paper on the top of the pastry sheet, then the last, put smaller rectangular pan to press the pastry slightly inside the oven to prevent it to raise too much.

(Uraikan lembar pastry, gilas dengan rolling pin hingga tebalnya 2 mm. Tusuk-tusuk permukaan pastry dengan garpu secara merata. Letakkan pastry diatas baking pan yang telah dilapisi baking paper, lalu letakkan selembar baking paper lagi diatas pastry lembaran, terakhir letakkan baking pan yang lebih kecil dari baking pan yang digunakan semua, untuk memberi “berat” yang mencegah pastry lembaran mengembang terlalu tinggi. Kita hanya butuh pastry tipis tipis untuk resep ini.)

3. Bake the pastry sheet for 30 minutes. Take out the baked pastry, then turn the oven to 240 C. Sprinkle thin layer of powdered sugar on the surface of the pastry (you don’t need to layer it with abking paper and smaller baking pan again in this process). Then, rebake the pastry for only 3-5 minutes until the sugar melted and caramelized. Turn off the oven and take out the pan. Cut it the way you like and cool completely on cooling rack.

(Panggang lembar pastry selama 30 menit. Keluarkan pastry dari oven dan naikkan suhu oven hingga 240 C. Taburi permukaan pastry dengan gula bubuk halus secara merata tipis-tipis saja (tidak perlu melapisi pastry dengan baking paper dan baking pan yang lebih kecil lagi, cukup panggang seperti biasa selama 3-5 menit atau hingga gula bubuk meleleh dan menjadi caramel). Keluarkan pastry dari oven, potong potong  sesuai selera. Dinginkan sempurna di rak pandingin.)

4. Make the custard: Pour the milk and vanilla on nonstick sauce pan, shimmer it up on SMALL heat only then turn off the heat. In a bowl, beat the egg yolk and sugar until it’s bit pale using hand mixer on slow speed. Put in the salt and starch and mix well for seconds. Take 1/3 part of the milk and pour it to the egg sugar mix while keep on STIRRING the egg mix using balloon whisker to prevent it to be cooked. Then pour the egg sugar mix to the rest of the milk in the sauce pan while keep on STIRRING the milk, don’t stop stirring. Turn on the heat on LOW heat then stir the milk egg mix using balloon whisker, cook until it’s started to boil and bubbly. Cook for more 3 minutes. Turn off the heat and pour the custard onto a bowl and cover it with plastic wrap tightly on the surface to prevent forming custard “skin”. Place on refrigerator for 2 hours.

(Membuat custard: Tuangkan susu dan vanilla kedalam panci teflon kecil. Panaskan dengan api kecil hingga muncul gelembung kecil di pinggir panci, jangan didihkan. Matikan api. Pada sebuah mangkuk, kocok kuning telur dengan gula dengan menggunakan hand mixer kecepatan rendah. Masukkan garam dan tepung maizena lalu aduk rata sejenak saja. Tuang 1/3 bagian susu cair hangat kedalam mangkuk telur gula sambil TERUS ADUK adonandengan pengocok manual untuk mencegah telur “termasak” oleh panasnya susu. Setelah itu, tuang campuran susu telur gula kedalam sisa susu dalam panci sambil TERUS DIADUK dengan pengocok manual. Nyalakan api KECIL saja dan masak adonan sambil terus diaduk agak cepat hingga adonan bulai berbuih panas, tambahakan lagi 3 menit. Matikan api lalu tuang custard kedalam mangkuk bersih, tutup adonan dengan plastic wrap atau baking papper menempel pada permukaan custard untuk mencegah custard membentuk “kulit keras” di permukaan, dinginkan dalam lemari es selama 2 jam.)

5. Construct the Mille Feuille: Put the custard on the piping bag with plain nozzle. Take one rectangle pastry sheet, pipe enough custard on the surface of the sheet, then place another pastry sheet on the top of the custard. Pipe enough custard on the surface of second pastry sheet. Top with the last pastry sheet. Then sprinkle thin layer of powdered sugar on the surface of the third pastry. Lift the Mille Feuille on a plate and put it on refrigerator for another 1 hour before serving, better served cold. Yummm.

(Merangkai Mille Feuille: Masukkan custard kedalam kantong penyemprot cream/ cookie dengan spuit bulat biasa. Letakkan potongan persegi pastry lembaran pada sebuah piring. Semprot cream secukupnya diatas pastry lalu tumpuk dengan lembar pastry kedua, semprot lagi bagian permukaan pastry kedua dengan custard secukupnya, tumpuk dengan pastry terakhir. Taburi dengan gula bubuk tipis tipis. Simpan Mille Feuille dalam lemari es selama 1 jam sebelum disajikan, lebih enak disajikan dingin. Selamat menikmati jajanan Perancis ala rumah..^^ )

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This entry was posted on May 10, 2015 by in Dessert, Pastry, snack and tagged , , , .

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