Cheese Mille-Feuille
A classic French pastry featuring crispy mille-feuille layers filled with double cheese cream made from farmer's cheese and mascarpone.
Ingredients
Puff pastry (rest in refrigerator for 1 day, then roll to 3 mm thickness)
to taste
Powdered sugar
to taste
Farmer's cheese
220 g
Mascarpone cheese
220 g
Homemade orange jam
25 g
Pastry cream
600 g
35% fresh cream (whipped to 70%)
125 g
Fine granulated sugar
63 g
Instructions
1
Preparing the puff pastry
Roll the puff pastry to 3 mm thickness and let it rest in the refrigerator for 1 day. Use a docking roller to dock the entire surface evenly. Cover with a baking screen and bake at 200°C in a flat oven until the surface is moderately browned. Then dust the surface with powdered sugar. This baking operation is performed twice, totaling about 40 minutes, until the pastry is crisp and fragrant.
2
Making the orange-flavored cheese cream
Place the two kinds of cheese and the orange jam in a food processor and blend until smooth. Transfer to another bowl, add the pastry cream, and mix evenly. In a separate bowl, combine the fresh cream and fine granulated sugar, and whip to 70% peaks. Then pour in the cheese mixture all at once and gently fold to avoid deflating the cream.
3
Assembling the mille-feuille
Cut the puff pastry into 40 × 7 cm rectangles, preparing 3 slices per portion. Use a 9 mm round piping tip to pipe the cheese cream while stacking the puff pastry layers. Chill in the refrigerator until cold, trim the edges neatly, and crush the trimmed puff pastry into fine crumbs.
4
Decoration
Use an offset spatula to spread a thin layer of cheese cream along the sides and press the pastry crumbs onto them. Finally, dust powdered sugar over the top puff pastry layer as a finishing touch.
