Geoffrey Zakarian's Mille-Feuille | The Kitchen | Food Network
Geoffrey uses store-bought puff pastry to create a perfectly elegant dessert layered with rich cream and fresh raspberries!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3txNfBE
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mille-Feuille with Vanilla Pastry Cream and Bourbon Sauce
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 2 hr 30 min (includes cooling and chilling times)
Active: 40 min
Yield: 4 servings
Ingredients
Pastry Cream:
3 cups whole milk
7 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste
2 tablespoons plus 2 teaspoons cornstarch
4 large egg yolks
3 tablespoons cold unsalted butter, diced
Bourbon Sauce:
2 cups bourbon
1/4 cup granulated sugar
1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste
Mille-Feuille:
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 pint raspberries
Confectioners’ sugar, for garnish
Directions
For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a “glue” for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners’ sugar and drizzle the plate around the pastry with the bourbon sauce.
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#GeoffreyZakarian #TheKitchen #FoodNetwork #MilleFeuille
Geoffrey Zakarian's Mille-Feuille | The Kitchen | Food Network
Geoffrey Zakarian's Mille-Feuille | T...
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3txNfBE
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mille-Feuille with Vanilla Pastry Cream and Bourbon Sauce
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 2 hr 30 min (includes cooling and chilling times)
Active: 40 min
Yield: 4 servings
Ingredients
Pastry Cream:
3 cups whole milk
7 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste
2 tablespoons plus 2 teaspoons cornstarch
4 large egg yolks
3 tablespoons cold unsalted butter, diced
Bourbon Sauce:
2 cups bourbon
1/4 cup granulated sugar
1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste
Mille-Feuille:
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 pint raspberries
Confectioners’ sugar, for garnish
Directions
For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a “glue” for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners’ sugar and drizzle the plate around the pastry with the bourbon sauce.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: foodnetwork
▶ INSTAGRAM: foodnetwork
▶ TWITTER: foodnetwork
#GeoffreyZakarian #TheKitchen #FoodNetwork #MilleFeuille
Geoffrey Zakarian's Mille-Feuille | The Kitchen | Food Network
Geoffrey Zakarian's Mille-Feuille | T...
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