Recipe: Mille-feuille Cake
Heel Holland Bakt winner Rutger continues to bake with a smile. Countless cakes, cookies, cakes, pastries, rolls and desserts have come out of his oven. Rutger’s 100 most popular recipes have now been collected in his new baking book Rutger bakt de 100 allerbeste recepten. Our favorite? Hard to choose, but the mille-feuille cake is definitely in the top 3!
Rutger: “Whenever I eat a mille-feuille, I always think of my grandmother. During the school holidays, I often went to the market with her on Wednesdays. Afterwards, we would invariably eat a mille-feuille at the well-known department store. With this recipe, you bake a mille-feuille cake that is much tastier than that mille-feuille from back then, but which makes me think back to those Wednesdays with my grandmother with a smile every time.”
How to make the mille-feuille cake
- Preheat the oven to 200 °C.
- Roll out the puff pastry and place it, together with the baking paper, on the baking tray. Cut the dough in half widthwise. Prick the puff pastry every few centimetres with a fork so that it does not puff up during baking. Bake the puff pastry for 8 minutes. Lower the oven temperature to 180 °C and place a metal (cake or oven) rack on the sheet of puff pastry. Press the dough down with it and leave the rack on top so that the sheet remains flat. Bake the dough with the rack on top for another 13–18 minutes, until beautifully golden brown. Remove the rack and let the puff pastry cool on another rack.
- Loosen the pastry cream with a (hand) mixer fitted with beaters and pipe it using a piping bag fitted with a 11⁄2-centimetre star nozzle over 1 sheet of baked puff pastry. Whip the cream with the sugar and the whipped cream stabiliser using a (hand) mixer fitted with beaters until stiff, then transfer it to a piping bag fitted with a 11⁄2-centimetre star nozzle. Pipe the whipped cream over the pastry cream, reserving a little cream to decorate the cake. Cover the whipped cream with the other sheet of puff pastry.
- Purée the raspberries with a fork. Press the raspberries through a fine sieve, leaving the seeds behind. Weigh out 35 grams of raspberry purée and place it in a saucepan. Add the icing sugar and mix into a glaze. Warm the glaze while stirring until lukewarm. Brush the top of the puff pastry with the glaze and let it set firmly. Decorate the mille-feuille cake with the remaining whipped cream and the fresh raspberries.
How to make the pastry cream
- Pour 450 millilitres of the milk into a saucepan. Cut the vanilla pod in half lengthwise with a sharp knife and scrape out the seeds. Add both the scraped-out pod and the seeds to the milk and bring everything to a boil.
- Put the remaining milk, sugar and egg yolks in a bowl and whisk together well. Finally, whisk in the cornflour and make a smooth, lump-free mixture.
- When the milk boils, remove the vanilla pod. While stirring, pour half of the hot milk onto the sugar mixture. Stir well. Then pour this mixture into the milk in the saucepan and bring everything to a boil, stirring constantly. The mixture will bind and thicken. Keep stirring the entire time. Let the mixture simmer gently for 1–2 minutes.
- Pour the pastry cream into a low, flat dish (so that it cools more quickly) and cover with plastic wrap. Make sure the wrap lies directly on the cream so that no skin can form. Let the cream cool slightly on the counter first, then place the bowl in the refrigerator until ready to use.
- Before using, loosen the pastry cream with a (hand) mixer fitted with beaters.
Title: Rutger Bakt de 100 allerbeste recepten
Author: Rutger van den Broek
Price: €29,99
Publisher: Carrera Culinair
Read also:
