Con la colaboración de:

Coffee and Vanilla Millefeuille

Put the sweetest end to your meals with this crisp, creamy and delicate millefeuille

Although the origin of the millefeuille is attributed to the French, this delicate cake, easy to eat and crisp, is irresistible for every sweet palate.

Stuffed with traditional custard cream or citrus creams such as orange or lemon to coffee creams, praline nuts or cocoa. Or the most classic, the most popular, the creme brûlées.

Between these thin layers of pasta, you can sometimes see pieces of fresh fruit or substitute the pastry cream for dulce de leche (“Tarta Rogel” in Argentina) or jams.

As for the pasta or philo dough, filo or phyllo is made with flour, oil, water and salt. Very thin and transparent as a sheet of paper, it is used in Arabic and Greek cuisine for making desserts such as Baklava (walnut cake and dipped in honey) or salty dishes such as pastry (meat filling).

Reinvent this classic dessert with a touch of coffee, red berries and spearmint.

How to Make a Coffee and Vanilla Millefeuille

Coffee and Vanilla Millefeuille
Coffee and Vanilla Millefeuille

Ingredients

For the Millefeuille

5 sheets of philo pasta

Butter

For the coffee custard

250 ml whole milk

2 envelopes of soluble coffee (40 g)

½ vanilla pod

3 egg yolks (45 g)

60 g of sugar

30 g cornstarch

20 g butter

Also

Powdered sugar

Raspberries

Peppermint leaves

Directions

For the Millefeuille

Melt the butter to a liquid consistency. Stretch a sheet of philo pasta and paint it with butter with the help of a paint brush. Place on top of it another sheet of pasta and slide the kneading stick on top so that it is well adhered. Repeat the same operation with the remaining philo paste.

For the coffee custard

Heat in a saucepan the milk with the vanilla pod open and scraped to extract all its seeds and flavor. Once tempered, dissolve the soluble coffee.

In a bowl mix egg yolks, sugar and cornstarch until we get a homogeneous cream.

Add all the warm milk to the bowl, stir and bring the whole mixture back into the heat until you reach a thick consistency. Add the piece of butter to give the preparation a luster.

Pour the coffee custard into a container and cover it to avoid the entry of air. Store in the fridge.

Finishing and presentation

Place the coffee cream with a spatula or a pastry bag on two thin sheets of philo paste and finish with a third paste obtaining a Millefeuille of three layers. Sprinkle the icing sugar. Garnish with raspberries and mint leaves.

“Harmonies in Flavors and Fragrances” by Juan Muñoz Ramos

The Wine: Lustau Pata de Gallina. Storekeeper Juan García Jarana with 91 Parker points and an average of 20 years using the system of criaderas and soleras. It is a magical wine, dry, sweet and caramelized, a mixture of figs, dates and nuts with a finish of cocoa and cedar.

Acqua Panna y Lustau Almacenista
Acqua Panna y Lustau Almacenista

The Water: Acqua Panna. Few waters can choose to accompany this unique dessert, on the one hand, and on the other, this great wine. We need a water with delicacy, respect, finesse and elegance. This is Acqua Panna, unique in for the dessert and unique for the great wines.

Tricks

You can replace the soluble coffee with cream of hazelnuts, peanut butter, cocoa cream or praline of nuts adding the ingredient chosen at the end of the preparation.

Autor del artículo
Manu Balanzino

Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario.
Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la “Diplomatura en Gestión de Alimentos y Bebidas” en CIOMijas, y el “Certificado Profesional de Sommelier Internacional” por ESHOB.
Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa “Momentos Gourmets” en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

Dejar un comentario

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies