The art of french pastry phần 272

puff on top and press down lightly just to make sure that the top sheet is stuck to the pastry cream Do not press too hard or the cream will squish out Repeat with the rest of the cream and top with the last piece of puff pastry, making sure that the caramelized part is facing up (SEE ILLUSTRATION) 6 Cut ¾-inch-wide strips of paper and set them diagonally on top of the mille-feuille Dust the tops with confectioners’ sugar and carefully remove the paper strips 1 at a time Keep refrigerated until you serve it, but keep in mind that after 3 or 4 hours it will begin to get soggy Cut into 2 × 3-inch pieces I recommend an electric serrated knife for this task MILLEFEUILLE ASSEMBLY Pipe rows of round ½-inch balls of mousseline onto the rectangle Place the second rectangle of puff on top and press down lightly just to make sure that the top sheet is stuck to the pastry cream IT’S DONE WHEN IT’S DONE The finished cream should be smooth, shiny, and creamy and hold it shape after it is piped After baking, the puff pastry’s surface should be slightly caramelized and the inside should have an even light brown color The assembled mille- ... Pipe rows of round ½-inch balls of mousseline onto the rectangle Place the second rectangle of puff on top and press down lightly just to make sure that the top sheet is stuck to the pastry cream...6 Cut ¾-inch-wide strips of paper and set them diagonally on top of the mille-feuille Dust the tops with confectioners’ sugar and carefully remove the paper strips 1 at a time Keep refrigerated until you... IT’S DONE WHEN IT’S DONE The finished cream should be smooth, shiny, and creamy and hold it shape after it is piped After baking, the puff pastry? ??s surface should be slightly caramelized and the inside should have an