It’s our fourth week in the pastry kitchen and things are getting a bit stressful. Chef has started applying the pressure a little, pushing us to finish things within a certain time frame- often things we have never done before.
This week we were constructing traditional mille-feuille with puff pastry we made last week. Admittedly mine looks a little “rustic” (a word we like to use instead of “messy” haha) but we did only have about 10 minutes to do the final decorations and clearing down of the kitchen.
The mille- feuille is filled with creme mousseline, a pastry cream with added butter to prevent it from melting/soaking into the pastry. The design on top is done by smoothing fondant icing on the top layer of pastry, piping thin lines of melted chocolate along the length and then drawing a toothpick widthways to create the feathering.
You don’t often see this kind of traditional mille-feuille these days and feathering has become somewhat old-fashioned. But we are told time and time again that we have to learn the classics before we can move onto anything else :)
ALMOST ALWAYS HUNGRY 