Mille-feuille pastry with dulce de leche and egg yolk - Pilar Hernández's Chilean Kitchen
I've wanted to make egg yolk cream for a long time; I love it in Chilean sweets with dulce de leche. I think they're the perfect pair, like in this Dulce de Leche Mille-Feuille Cake with Egg Yolk Cream.
Ingredients · Servings 24
- 6 egg yolks
- 250 grams of sugar
- 3 tablespoons of water
- 1 teaspoon of vanilla
- almond flour (peeled and ground almonds) if desired, for crimping to cover a cake or make chocolates
- 3 cups of sifted flour
- 250 grams of unsalted butter
- 3 yolks
- ¾ cup of milk
- 1 tablespoon of pisco or rum
- 1 pinch of salt
- 1 jar of dulce de leche
- 1 recipe for cold ground egg
Method · PT-497396H57M51S
- In a large bowl, gently beat the egg yolks with the vanilla until frothy, about 1 minute.
- In a small saucepan, combine the sugar and about 3 tablespoons of water. Heat over medium-high heat, stirring until all the sugar is dissolved. Stop stirring and let it boil for a couple of minutes; you want a thick syrup, but not thick enough to form a thread. If you have a thermometer, bring it to 220°F/105°C.
- Meanwhile, prepare a bain-marie in a pot, adding enough water to cover 3 cm of the bottom and bringing it to a boil.
- Pour the syrup in a thin stream over the egg yolks and whisk by hand until fully incorporated. Place the bowl over a pot of simmering water and cook in a bain-marie for 5-8 minutes, stirring constantly with a whisk. Check that it has reached the desired consistency (like jam).
- Pour into a clean jar and let cool. Use chilled and keep refrigerated.
- If you want to use it to decorate a cake, mix with almond flour or very finely chopped blanched almonds until you get a spreadable paste.
- If you want to make chocolates, add more almond flour until you can shape them and roll them in more almonds or powdered sugar.
- Sift the flour and salt into a bowl. Add the butter in pieces, the egg yolks, milk, and liqueur, and work until a medium-consistency dough forms. Do not work with your hands; use a fork, two knives, a pasta machine with the dough hook, or a paddle attachment. The important thing is not to use your hands because your body heat will melt the butter, and the bits of butter that remain in the dough are what give it its crispness when baked.
- Wrap in plastic wrap and leave to rest in the refrigerator until the next day.
- Preheat the oven to 350F or 180C.
- Divide the dough into 16 portions, roll out on a floured surface until very thin, cut into rectangles of about 30x8cm, prick with a fork on almost the entire surface and bake for 7-10 minutes, until barely golden, let cool.
- To fill, spread the dulce de leche between each layer, then top with the egg wash, followed by another layer of dough, gently pressing down between each layer. Finally, cover with dulce de leche and sprinkle with hand-crushed pastry scraps.
- Let it rest in the refrigerator overnight or cover it and let it sit on the counter. Cut and serve the next day.
I had made egg yolk candy before using another recipe, and it didn't turn out well. This one has a very good flavor and consistency for filling cakes. If you want to decorate a cake, I recommend mixing it with marzipan or almond flour to make it easier to work with.
I took the opportunity to try an idea I'd had for a while: rolling out the dough with the pasta machine instead of rolling it out. Honestly, I don't think it saves much work, and it's not easy because the butter in the dough makes it stick. So I think I'll just stick to rolling it out.
Description
Learn how to make the dough and this delicious Chilean sweet treat.
For 2 cups of egg wash.
To assemble the mille-feuille cake...
- Prepare the egg yolk mixture: In a large bowl, gently beat the egg yolks with the vanilla until frothy, about 1 minute.
- Prepare the puff pastry: Sift the flour and salt into a bowl. Add the butter in pieces, the egg yolks, milk, and liqueur, and work until a medium-consistency dough forms. Do not work with your hands; use a fork, two knives, a pasta machine with the dough hook, or a paddle attachment. The important thing is not to use your hands because your body heat will melt the butter, and the bits of butter that remain in the dough are what give it its crispness when baked.
- To assemble the Chilean sweets: For the filling, place a layer of dulce de leche between each layer, then a layer of egg wash, followed by another layer of dough, gently pressing down between each layer. Finally, cover with dulce de leche and sprinkle with crumbled dough scraps.
