Today I present you with a new sort of patisserie that I’ve never ever put up on my blog – Mille Feuille (or Napoleon).
Those of you familiar with what a pain it is to make. Those who don’t would know that it is layers of puff pastry sandwiched with delightful pastry cream. Now you’re wondering – this girl is on an internship – where does she find the time to even bake?
Well here’s the real reason behind why I got down to making this. SCS Dairy carried out a Star Bakers’ Challenge this year. Each week, they would release a new theme & you’d have to make something to carry on to the next round. For the last round, the theme was cakes. I’d thought of submitting one of my buttercakes with pretty frosting – then thought against it because it seemed to ordinary. So I thought about it further – a butter competition: shouldn’t they want me to use TONS of butter?
Puff pastry = butter = perfect.
The only problem was how difficult mille feuille it is to make. Firstly, our crazy hot weather in Singapore makes it near impossible to roll it out properly and secondly, I’d need a lot of time to get this done. So I did what I had to do and spent 12 midnight to 4am on my puff pastry. I was really proud of myself – I managed to get great puffs, okay-ish laminations & the end results was really delicious.