Try this Coffee And Spun Sugar Mille Feuille recipe, or contribute your own.Suggest a better description
1. Preheat the oven to 220 C, 425 F, Gas Mark 7. 2. Unroll the pastry and roll out on a lightly floured surface to form a rectangle 32 x 24cm (13 x 10 inches). Cut the pastry into 24 rectangles, 8 x 4cm (3 1/4 x 1 3/4 inches). 3. Place the rectangles on lightly oiled baking trays and bake in the preheated oven for 10-12 minutes or until golden. Transfer to a wire rack and allow to cool. 4. Place the cream in a bowl and whip until fairly thick, then stir in the coffee essence and icing sugar. 5. Spread the cream mixture over 16 pastry rectangles. Stack 2 cream topped rectangles on top of each other then place a plain one on top. Press down slightly. 6. Place the granulated sugar and water in a pan. Stir over a moderate heat until the sugar dissolves. Leave to boil and caramelize for 1-2 minutes, without stirring, until golden. 7. Spoon half over the 8 pastry tops, to run down the sides of the pastry. Dip 2 forks in remaining syrup and stretch threads of sugar between them. As the threads are formed, arrange on top of the mille feuille. Alternative ingredients: -Other flavours can be added to the cream instead of the coffee. Try a little grated zest of lemon, lime or orange, or 50g (2oz) melted dark chocolate. -Instead of the spun sugar topping, a little glace icing or melted chocolate can be used. NOTES : These delicate pastries make a perfect dessert for a special meal. Also delicious served in the afternoon with tea.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.5g|
|Protein 0g||0 %|
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Calories per serving: 14
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