[The never-ending story - How to glaze a mille-feuilles?]

millefeuilles

Before I started getting serious with pâtisserie – more clearly, before I started waking up at three am and actually enjoy it – I must confess I felt quite confident with many things. From making pâte feuilletee to piping meringues; from assembling a series of entremets to decorating a cake.

Those were the things I was comfortable with. However, it didn’t take long for me to realise that even with some of them, there would be some sort of hitches.

Read: glazing a mille-feuilles. Period.

The concept itself doesn’t seem delicate. I mean, it’s just a matter of fondant. First pour the white fondant, then pipe thin lines of chocolate fondant – made dark by the addition of cocoa powder -, and stripe using a knife.

However, the realisation recquires special care.

The fondants have to be tempered, and at same temperature for best results. The chocolate fondant lines have to be piped very quickly after the white fondant has been spread all over the feuilletage top. The stripes have to be made with the back of the knife, and quite obviously, this must happen fast, before the fondant gets a chance to set.

Definitely not undoable, yet definitely not doable without having seen it at least once.

So tonight, I thought I’d thank you all for your kindness by showing you how we – at pâtisserie Lac – glaze our mille-feuilles.

And to be honest, I really felt like sharing something new over here, but didn’t have the courage to write a long recipe down, especially knowing what a busy day tomorrow is going to be. The fact that today was lazily spent with my boyfriend, daydreaming, sleeping, cuddling, and contemplating the beauty of Autumn might play a role as well.

Please welcome this short animation – featuring the hands of my favourite person from Montpellier, namely Alexis – warmly.

PS. ‘raye, raye’ translates to ’stripe, stripe’. I, apparently, had a strong desire to express myself in French at the time I put this together.

Then, you just have to clean the sides by running a spatula around them when the fondant is set, and finally, slice the mille-feuilles using a sharp serrated knife.

That’s all for today me friends. I know, I know… But since you’re the most amazing readers ever, and I’m lucky enough to have you and some other supportive people around me, I shall share more and more recipes.

Good night. Don’t dream too much about mille-feuilles, although it seems very tempting!

Posted by fanny who loves CAP pâtissier, basics, bites of sweetness, pascal lac, vanilla, words