Millefeuille Pastry Rolls
Ingredients
Dough
- 1 packet puff pastry squares
Pastry cream
- 1 cup milk
- 1 large egg yolk
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon butter
Sugar sauce
- 1 large egg white
- 1 tablespoon fresh lemon juice
- 1.5 cups powdered sugar
- 1 tablespoon unsweetened cocoa powder
Preparation
Prepare the metal tubes for shaping the dough into rolls and get a shallow-rimmed baking sheet ready.
Remove the dough from the refrigerator, let it thaw, then separate the squares before it becomes too soft.
For pastry cream, in a medium saucepan, combine milk, egg yolk, sugar, vanilla, and starch, whisk until mixed, then cook over medium heat until boiling and thickened, add butter and stir until melted and incorporated, and let cool completely.
On a piece of parchment paper, sprinkle some flour, place a pastry square, roll out the dough until doubled in size, cut into rectangles, and prick with a fork.
Place a dough piece on the tube, roll it up, seal the edges well, and place the rolls on the baking sheet.
Position the oven rack in the center and preheat the oven to 180°C.
Bake the rolls for 15 minutes or until golden brown and let them cool completely.
In a piping bag with a round tip, place some cream, fill the rolls with pastry cream from both ends, and place on a serving plate.
For sugar sauce, in a deep bowl, combine egg white and lemon juice, whisk until mixed, add powdered sugar and stir until smooth, then in another bowl, mix a little sauce with cocoa until smooth.
Dip the millefeuille pieces in sugar sauce to cover completely, spread cocoa cream on the millefeuille rolls, let the sauce set, and then serve.
