Daring Bakers Challenge October 2012-Mille-Feuille

October Daring Bakers Challenge was hosted by Suz from Serenely Full and she challenge everyone to make Mille-Feuille. This is really classisc recipe and it proves that sometimes classic things are still the best. Puff pastry is probably one of the best that I have ever made. If you are new to making puff pastry here is really good you tube tutorial on how to make it.
I am really delighted with this recipe an will definitely make it again. I still don t get it how I forgot about Mille-Feuille when it is obvious that it is great dessert.

PUFF PASTRY:

250 g flour
50 g butter, chilled and cubed
6 g salt
150 ml cold water

BUERRAGE:

200 g butter room temperature
30 g flour

PASTRY CREAM:

550 ml milk
35 g cornstarch
200 g sugar
4 egg yolks
2 eggs
60 g butter
2 teaspoons vanilla essence

FOR DUSTING:

icing sugar

For pastry: put flour into a bowl with the salt and cold cubed butter. Lightly rub the butter and flour between your fingertips until it forma a mealy breadcrumb texture. Add the cold water and bring together with 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 doughs a little dry, you can add a touch more water. Knead for three minutes on floured surface until the dough is smooth. Wrap in clingfilm and refrigerate at least 30 minutes.
While the dough is chilling, take your room temperature butter for buerrage and mix with the smaller amount of plain flour until it forms a paste. Place the butter between two sheets of clingfilm, and either with a rolling pin or your hands shape into 12 cm square. Refrigerate for about 10-15 minutes so the butter firms up slightly. 
Once the dough has chilled, roll it out on floured surface into 15 cm square. Place the square of butter in the middle , with each corner touching the centre of square sides. Fold each corner of dough over the butter so they meet centre 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 rectangle 6 mm in thickness. With the longest side facing you, fold one third inwards, so it s covering the middle section, and ensure that is lined up. Then, fold the remaining flap of dough inwards, so you re left with narrow three layered strip. Repeat folding process. Wrap up in clingfilm and chill for at least 30 minutes. Repeat folding process twice. Wrap up in clingfilm and refrigerate until needed.
Preheat oven to 200 C. Lightly dust your work space with flour and remove your dough from the fridge. Roll into a large rectangle. Cut into three equal pieces and place on baking tray. prick the pastry sheets all over with a fork. Place another sheet of greaseproof paper over the top and than a heavy baking tray. This will prevent the layers from puffing up too much. bake pastry about 25 minutes, removing the top layer of greaseproof paper/tray 10 minutes before the end for the tops to brown. Remove the baked pastry from the oven and leave on a wire rack to cool.
For pastry cream: mix the cornstarch with 1/2 cup of milk and stir until dissolved. Heat the remaining milk in saucepan with the sugar, dissolving the sugar and bringing the milk to boil. Remove from heat. Beat the whole eggs into the cornstarch/milk mixture. Then beat in the egg yolks. Put in 1/3 of the hot milk, stirring constantly to prevent the eggs from cooking. Bring the remaining milk back to boil, and add the egg mixture, whisking as you pour. Keep whisking on a medium heat until the mixture starts to thicken. Remove the saucepan from the heat and thoroughly whisk the pastry cream. Beat in the butter and vanilla until fully incorporated. Refrigerate over night to give the pastry cream time to thicken.
Once the pastry and cream has cooled, you re ready to assemble your mille-feuille. Put one sheet of pastry on to serving plate and spread half pastry cream evenly on top. Take the second sheet and place it on top, pressing down lightly with your hands to ensure that it sticks to the filling. Spread the remaining pastry cream and place the last sheet of pastry on top, pressing down again. Put the cake in the fridge again. Before serving dust the cake with some icing sugar and cut it into desired slices.

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