Mille-feuille pastry - Pilar Hernández's Chilean Kitchen
The dough I used is sold here in the US in the frozen food section of the supermarket (puff pastry) and it has a neutral flavor (neither salty nor sweet). You need something similar. If anyone has a recommendation for a Chilean brand, please leave a comment; it will surely help others.
Ingredients · Servings 16
- 1 package of thawed or refrigerated neutral-flavored puff pastry. If you'd like to make the pastry, you can find the recipe here.
- 1 cup of heavy whipping cream (I used Soprole) from the refrigerated section, fresh cream
- 1/2 cup of lucuma puree or more as desired
- 1 jar of dulce de leche, I use La Lechera
Method · PT-497396H59M5S
- Preheat the oven to the temperature indicated by the puff pastry manufacturer or 375F or 190C.
- Place the dough on a baking sheet and bake according to the instructions or until golden brown. Do not prick the dough before baking or roll it out. The dough will rise in the oven. Cool completely on a wire rack.
- To make the lucuma cream, beat the very cold heavy cream with a mixer at high speed until stiff peaks form. Add the lucuma puree and beat until fully incorporated. Taste and add more puree if desired. Store in the refrigerator.
- To assemble the pie, cut the dough with a sharp knife (not serrated) separating the dough into 3 layers, it doesn't have to be perfect, start by cutting all the edge at the base and then the top.
- To fill and assemble the pastries, place the base of the pastry, then a layer of dulce de leche spread with a knife, a layer of lucuma chantilly cream, the middle layer of puff pastry, another layer of dulce de leche, then lucuma cream, and finish with the top layer of puff pastry. Flatten slightly with the palm of your hand and refrigerate. Before serving, use a sharp serrated knife to cut the pastries into squares, rectangles, or any shape you prefer.
- I covered them with a little dulce de leche warmed in the microwave and thinned with a few drops of water; you can also cover it with lucuma puree.
- Serve.
It's best to assemble the cake about 2 hours before serving and leave it to rest in the refrigerator until serving time.
Here, this type of cake is known as Napoleon.
Description
Delicious.
