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Last Updated Friday December 09 2016 05:33 AM IST

Chiboust millefeuille

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Chiboust millefeuille

A french puff pastry topped with chiboust cream, which is a crème pâtissière or pastry cream made fluffy. Enchanté, Chiboust millefeuille!

Ingredients

For puff pastry


1kg maida

50gm butter

50ml milk

400ml water

½ kg butter


For chiboust cream


2 tbsp gelatin

4 tbsp warm water

500 ml fresh cream

200 ml milk

150 g sugar

    4 tsp mixed fruit jam

Preparation

To make puff pastry


Preheat oven to 200 degrees

Mix the maida, butter, milk and water to knead the dough for pastry. Keep in fridge for half an hour

take out the flour, roll it, spread butter on it and fold it. Spread butter again and fold once more. Repeat this four times

Place in the preheated oven and bake till the color turns golden. The puff pastry is ready


To make chiboust cream


Soak the gelatin in hot water and let it dissolve

Mix fresh cream, milk and sugar in a pan and boil

Stir in the gelatin and pour into a mould

Keep in fridge till it sets

Once set, cut the pastry lengthwise into two

Spread mixed fruit jam on it

Smear a thick layer of the prepared cream over it

Place the next piece of pastry over it for garnishing and serve


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