I was a bit apprehensive to make mille-feuille. I had no idea if re-rolling the scraps of puff pastry left over from the pithiviers would work and how the assembly of the dessert itself would work given the summer weather. But I pressed ahead and it turned out successful.
I rolled the puff pastry dough out to the size of a cookie sheet and baked it weighted down with another cookie sheet and a baking pan for over an hour. Since the bottom element is out on our oven, I’ve found that the cooking time and temperature are a lot closer to what recipes suggest (normally I would’ve burnt something to a crisp if I cooked it per the book). I used the leftover creme patisserie from the pithiviers as well, and mixed it with a simple French buttercream to create a mousseline. This was frozen in my 9×13″ pyrex casserole dish to ready for assembly. It was then as *simple* as cutting the pastry into 4 slices and the mousseline into 3 and sandwiching them together. I had a lot of help from Aaron at this stage because he has much better knife skills then I do. Getting the mousseline layered on the pastry proved challenging as it was warming up too quickly, but we worked it out by doing some fancy flipping over and back again. Then we just piped some whipped cream on top (cream whisked with vanilla and icing sugar mixture).
I loved how the dessert is flipped on its side to make it easier to cut. No mousseline seeping out the sides this way because you aren’t squashing it all together as you cut it. And it is incredibly delicious. We couldn’t fault it. If anything, I may have been tempted to add some passionfruit to the top, but that’s the Australian vanilla slice lover in me looking for that. It was absolutely perfect!
Bouchon Bakery cookbook has been a lot of fun to explore but there are a few real drawbacks for me. I understand how this is from a professional bakery, but a lot of the recipes do not translate to a home cook very well because of how much is leftover after you make a recipe that you either need to use in something else or chuck out. And the weighing of the eggs – like it is seriously aggravating. I was 5 grams off on an egg yolk measurement and had to crack into another egg just to get the tiniest bit out. I ended up using that egg as the egg wash for the pithivier, but still, I found it most unsatisfying to have to do this for each recipe.
That being said, everything I’ve made so far has been delicious, and the other recipes I’ve seen in the Facebook group have me wanting to make even more. Highest on my list are the cinnamon honey scones. Everyone has been making them and they sound and look amazing! I also still have a pate sucree in my freezer to use up, and I’ve been eyeing off the lemon meringue tart for a while now. So you’ll probably see a bit more of this book in future Throwback Thursday posts. For now, I’m planning how on earth I’m going to narrow down Dorie Greenspan’s Baking: From My Home to Yours to three must try recipes for next month!
To see the other two recipes I’ve tried from this book click on the links below: