MILLEFEUILLE OF AREQUIPE
If you’re a fan of decadent desserts, then you’ll love this milles feuilles recipe with a delightful twist of arequipe filling. Arequipe, also known as dulce de leche, adds a rich caramel flavor that complements the flaky pastry layers perfectly. Follow this easy recipe to create a mouthwatering dessert that will impress your guests.
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Ingredients for Milles Feuilles with Arequipe:
| Ingredients | Amount |
|---|---|
| Frozen puff pastry sheet | 1 sheet (thawed) |
| Milk | 1 1/2 cups |
| Sugar | 1/2 cup |
| Salt | a pinch |
| Vanilla extract | 1 teaspoon |
| Cornstarch | 3 tablespoons |
| Egg yolks | 3, beaten |
| Butter | 1 tablespoon |
| Arequipe or dulce de leche | 1 cup |
Step-by-Step Preparation:
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 400°F (200°C).
- Line two baking sheets with parchment paper and set them aside for later use.
- Prepare the Puff Pastry:
- Thaw the frozen puff pastry sheet according to the package instructions.
- Once thawed, cut the pastry dough into three strips along the fold marks.
- Place the pastry strips on one of the prepared baking sheets and use a fork to poke a few holes in each strip.
- Bake the pastry strips for about 15 minutes or until they turn golden brown.
- Remove from the oven and let them cool on a wire rack.
- Make the Custard Cream:
- In a medium saucepan, heat the milk until it starts to simmer.
- In a separate small bowl, whisk together the sugar, cornstarch, and salt.
- Gradually add the cornstarch mixture to the simmering milk, stirring constantly to prevent lumps from forming.
- Cook the mixture for approximately 6 minutes or until it thickens and coats the back of a spoon.
- Slowly pour the beaten egg yolks into the thickened milk mixture while stirring continuously.
- Cook for an additional 2 minutes, continuing to stir, until the custard is smooth and creamy.
- Remove the saucepan from the heat and stir in the vanilla extract and butter until well combined.
- Allow the custard cream to cool to room temperature, then cover it and refrigerate until it’s ready to be used.
- Assemble the Milles Feuilles:
- Once the puff pastry strips and custard cream are cooled, it’s time to assemble the milles feuilles.
- Spread a generous layer of custard cream on one cooled pastry strip.
- Place another pastry strip on top of the custard cream, gently pressing down to adhere.
- Repeat this process with the remaining pastry strips and custard cream, creating layers of pastry and cream.
- Finally, spread a thick layer of arequipe or dulce de leche on the top pastry layer, ensuring an even coating.
- Serve and Enjoy:
- Slice the assembled milles feuilles into individual portions using a sharp knife.
- Serve the delicious dessert immediately, or refrigerate it for a short time to allow the flavors to meld together.
- Enjoy the heavenly combination of flaky pastry, creamy custard, and indulgent arequipe filling!
