Mille Feuille, Chiboust cream

A twist of a french baking classic.

Associated products 1883 Vanilla Syrup

Ingredients

    2 tbsp 1883 Vanilla syrup
    25cl milk
    200g whipped cream
    30g flour
    25g clarified butter
    25g granulated sugar
    70g caster sugar
    1 vanilla sprig
    1 knob of butter
    2 egg yolks
    Puff paste oven-ready: 12 or 15 rectangles

preparation

    To make the custard: Clear the egg yolks with the sugar.
    Add the flour.
    Boil the milk with the vanilla split lengthwise.
    Pour the hot milk on the device by whipping.
    Heat back up and whip until thickening.
    Bring to the boil for one minute, ensure liquid is constantly stirred.
    Remove from the the heat, put a knob of butter and let cool the cream in the fridge.
    Then add the whipped cream to the 1883 Vanilla syrup.

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