Mille-feuille: Daring Bakers Challenge, October 2012.

mille feuille 1Daring Bakers Challenge for month of October was hosted by Suz from Serenely Full. She challenged us to make fantastic dessert called Mille-feuille or Napoleon. I always wanted to make Mille-feuille because it looks so elegant and stylish. 🙂 Especially when it`s made as separate small cakes.This is not complicated dessert when made from store bought puff pastry. But Suz challenged us to make our own pastry and we could use any filling that we want. I decided to add some cocoa to my pastry, to make it darker (well, I should add even more cocoa) and my filling was inspired with October – chocolate and chestnuts. I hope you`ll like it. 🙂

mille feuille 2

INGREDIENTS:

Pastry:
– 250 g all-purpose flour
– 50 g unsalted butter, chilled and cubed
– 6 g salt
– 2 tablespoons cocoa powder
– 150 ml cold water

– 200 g butter, room temperature
– 30 g all-purpose flour

Chestnut cream:
– 250 ml whipping cream
– 250 g chestnut puree

Chocolate cream:
– 150 ml whipping cream
– 50 g butter
– 50 g granulated sugar
– 175 g plain chocolate
– 30 ml dark rum

mille feuille 3

DIRECTIONS:

First, make pastry. You can do this few days earlier.

Cut the larger quantity of butter into smallish pieces and set aside at room temperature.

Put the larger quantity of flour and cocoa into a bowl with the salt and the cold, cubed butter. Lightly rub the butter and flour between your fingertips until it forms a mealy breadcrumb texture. Add the cold water and bring together with a fork or spoon until the mixture starts to cohere and come away from the sides of the bowl. As the dough begins to come together, you can use your hands to start kneading and incorporating all the remaining loose bits. If the dough’s a little dry, you can add a touch more water.

Knead for three minutes on a floured surface until the dough is smooth.  Wrap in clingfilm and refrigerate for at least 30 minutes.

While the dough is chilling, take your room temperature butter and mix with the smaller amount of plain flour until it forms a paste. Place the butter paste between two sheets of clingfilm, and either with a rolling pin or your hands (I found hands easiest) shape it into a 4.5”/12cm square. You can use a ruler (or similar) to neaten the edges. Refrigerate for about 10-15 minutes so the butter firms up slightly. If it’s still soft, leave it a bit longer. If it’s too hard and inflexible, leave it out to soften a touch. You want it to be solid but still malleable.

Once the dough has chilled, roll it out on a floured surface into a 6”/15cm square. Place the square of butter in the middle, with each corner touching the centre of the square’s sides (see photo below). Fold each corner of dough over the butter so they meet the centre (you might have to stretch them a little) and it resembles an envelope, and seal up the edges with your fingers. You’ll be left with a little square parcel. Turn the dough parcel over and tap the length of it with your rolling pan to flatten it slightly.

Keeping the work surface well floured, roll the dough carefully into a rectangle ¼ inch /6 mm in thickness.  With the longest side facing you, fold one third (on the right) inwards, so it’s covering the middle section, and ensure that it is lined up. Then, fold the remaining flap of dough (on the left) inwards, so you’re left with a narrow three-layered strip.

Repeat this rolling and folding.

Wrap up in clingfilm and chill for at least 30 minutes. After that time repeat rolling and folding steps twice.

Wrap up in clingfilm and chill again for at least 30 minutes.  After that time repeat rolling and folding steps twice again. Wrap up in clingfilm and refrigerate until needed. The dough keeps a couple of days in the fridge.

Preheat oven to moderately hot 200 °C /400°F/gas mark 6. Lightly dust your work space with flour and remove your dough from the fridge. Roll into a large rectangle, the thickness of cardboard. I put my rolled dough on baking paper and cut it with sharp knife in peaces (3*5 cm).

Prick the pastry peaces all over with a fork. Place another sheet of greaseproof paper over the top and then a heavy baking tray. This will prevent the layers from puffing up too much.

Bake each sheet for about 25 minutes in a moderately hot oven 200 °C /400°F/gas mark 6, removing the top layer of greaseproof paper/tray 10 minutes before the end for the tops to brown. Keep an eye on them and lower the temperature if you think they’re browning too much. Remove the baked sheets from the oven and leave on a wire rack to cool.

Chocolate cream:

Heat the cream with the butter and sugar in a heatproof bowl over a saucepan of hot water. Stir until smooth then add chocolate broken into peaces. Stir until it is melted and thoroughly combined. Stir in the dark rum then cool.

Chestnut cream:

Mix the whipping cream to stiff peaks. Add it gradually, while mixing in soft chestnut puree. Mix until combined. If using home-made chestnut puree, you should add some sugar.

Assembling:
For one mille-feuille you will need three peaces of pastry. On two peaces spread chocolate filling and than chestnut cream. On the first filled layer put the second filled layer and layer without cream put on top.

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Oduševio me zadatak u okviru Daring Bakers grupe za oktobar! Suz sa bloga Serenely Full nas je izazvala da napravimo Mille-feuille (‘Hiljadu listova’), kolač koji sam odavno želela probati. Originalni tip kolača podseća na našu Krempitu – slojevi lisnatog testa sa filom od vanile. Nešto što ne može biti loše. Ali Mille-feuille, posebno kad se pravi i sastavlja kao poseban, mali kolač (a ne seče posle) izgleda posebno lepo i elegantno. Bar meni…

U suštini, kao i kod Krempite, ovo je jednostavan kolač kad se pravi sa kupovnim lisnatim testom. Međutim, Suz nas je izazvala da sami napravimo testo, a kod fila možemo pustiti mašti na volju. Mene je inspirisala jesen, pa sam u testo dodala malo kakaoa (trebala sam i više), a fil je od čokolade i kestena. Nadam se da vam se sviđa…

SASTOJCI:

Testo:
– 250 g brašna
– 50 g putera, hladnog, iseckanog na kockice
– 6 g soli
– 2 kašike kakaoa
– 150 ml hladne vode

– 200 g putera, sobne temperature
– 30 g brašna

Kesten krem:
– 250 g kesten pirea
– 250 ml slatke pavlake

Čokoladni krem:
– 150 ml slatke pavlake
– 50 g putera
– 50 g šećera
– 175 g čokolade za kuvanje
– 30 ml ruma

mille feuille 3

IZRADA:

Najpre napravite testo. Ovo možete uraditi i nekoliko dana ranije jer može stajati u frižideru, a može se i zamrznuti.

Isecite veći deo putera (200 g) na komadiće i ostavite da omekša, na sobnoj temperaturi.

U brašno (250 g) dodajte kakao, so i 50 g hladnog putera, iseckanog na kockice. Prstima dobro istrljajte puter da se fino rasporedi tj da sa brašnom da mrvice. Zatim postepeno dodavajte hladnu vodu. Testo sjedinite najpre viljuškom, pa nastavite mesiti rukama. Kad se formira kugla, prebacite ju na pobrašnjenu podlogu i mesite još 3 minuta. Umotajte u providnu foliju i stavite u frižider na minimum 30 minuta.

Omekšali deo putera pomešajte sa 30 g brašna da dobijete ujednačenu pastu. Ovu pastu prebacite na komad providne folije ili na papir za pečenje (meni je bilo lakše sa papirom) pa rukama oblikujte ploču u obliku kvadrata stranice oko 12 cm. Najlakše ćete to uraditi ako pastu i poklopite folijom ili papirom, pa onda rukama stanjujete i oblikujete. Ploču od putera i brašna obloženu providnom folijom stavite u frižider na 15ak minuta dok se puter ne stegne.

Ohlađeno testo izvadite iz frižidera i na pobrašnjenoj podlozi razvijte u kvadrat stranice 15 cm. Na sredinu ovog kvadrata stavite ploču od putera, ali tako da vrhovi ploče dotiču sredine stranica kvadrata od testa. Sada zatvorite ploču testom kao pismo, sa svih strana, a mesta spoja dobro pritisnite prstima da se slepe.

Okrenite spojeve sa donje strane, pa razvijte testo oklagijom u dugačak pravougaonik, debljine oko 6 mm. U mislima podelite testo na trećine (možete i označiti noktom gde su trećine). Desnu stranu preklopite do oznake prve trećine, a zatim levu stranu do oznake druge trećine tj. preko preklopljene desne strane. Okrenite testo tako da preklop bude dole, pa sve ovo razvijanje i preklapanja ponovite još jednom.

Stavite testo u frižider na minimum 30 minuta. Nakon ovog vremena izvadite testo, stavite ga tako da preklop bude sa donje strane pa dva puta ponovite razvijanje i preklapanje. Zatim ponovo stavite testo u frižider na bar 30 minuta, pa još jednom ponovite celi proces.

Nakon poslednjeg preklapanja testo možete odmah koristiti ili ga umotati u providnu foliju i čuvati nekoliko dana u frižideru ili ga čak zamrznuti.

Uključite rernu da se greje na 200C. Pripremite dva velika pleha od rerne tj. obložite ih papirom za pečenje.

Na lagano pobrašnjenoj podlozi razvijte testo u veliki pravougaonik, što tanji. Pošto sam planirala praviti  zasebne kolače, ja sam taj pravouganik presekla na pola, pa sam svaku polovinu stavila u pleh obložen papirom za pečenje i tu, na papiru ga isekla u male pravougaonike (otprilike 3×5 cm). Isečeno testo izbockajte viljuškom, pa prekrijte još jednim listom papira za pečenje. Preko stavite neki težak pleh koji treba da spreči da se testo previše naduje.

Stavite u zagrejanu rernu i pecite oko 25 minuta. Desetak minuta pre kraja pečenja skinite teški pleh i gornji papir da testo malo dobije boju.

Ponovite sve isto sa drugim plehom.

Krem od kestena:
Umutite slatku pavlaku. Viljuškom usitnite kesten pire. Ako ga sami pravite, dodajte malo šećera i ruma po želji. Ako koristite kupovni (kao ja), nije potrebno. U kesten pire postepeno dodavajte umućenu slatku pavlaku uz miksanje.

Čokoladni krem:
Zagrevajte na pari slatku pavlaku sa puterom i šećerom. Kad dobijete ujednačenu masu, dodajte čokoladu izlomljenu na komade i mešajte dok se ne istopi i ne sjedini sa ostatkom. Kad dobijete gladak krem, sklonite ga sa vatre i dodajte rum. Promešajte i ostavite da se ohladi na sobnu temperaturu.

Sklapanje kolača.
Za jedan kolač potrebna su vam tri komadića testa. Na dva komadića nanesite najpre čokoladni krem, a zatim kesten krem pomoću dresir kese. Preko jedne namazane pločice, stavite drugu namazanu, a na vrh nenamazani komad.

I za kraj – jesenje slike iz našeg vrta… 🙂

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