Best Mille Feuille Recipes

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

MARVELOUS MILLE-FEUILLE

Steps:

• Line a baking sheet with parchment or a baking mat.
• Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge.
• Preheat the oven to 425 degrees F.
• Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes.
• In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients.
• To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.

LAYERED STRAWBERRY CREAM PUFF CAKE (MILLE-FEUILLE) RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
• Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
• Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
• Cover with a plastic wrap and chill at least 30 minutes.
• Cut the thawed puff pastry into three equal-sized rectangles.
• Pierce each piece of puff pastry with a fork.
• Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
• Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
• Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
• Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
• Place the custard in a piping bag fitting with an large round tip.
• Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
• Dust the top with powdered sugar.
• Enjoy!

MILLE-FEUILLE NABE

Steps:

• Lay a large cabbage leaf on a work surface, curve-side up, and cover with pork belly slices. If the slices are long, 2 slices should be enough. Don't worry about covering every bit of the cabbage (see Cook's Note).
• Lay another large cabbage leaf on top of the pork, curve-side up, and cover with pork belly slices. Repeat the process 4 more times to form 1 stack of 6 cabbage leaves layered with pork.
• Make more stacks of 6 leaves layered with pork until you've used up all the pork. If you run out of larger leaves, piece together smaller leaves of cabbage as needed and stack with the remaining pork. Reserve any remaining smaller pieces of cabbage in case they are needed to pack the center of the pot.
• Carefully cut each stack crosswise into 3 equal sections, gently holding the layers together as you cut.
• Working one section at a time, place the section cut-side up and bottom-side out against the side of a 10-inch-wide, 6-quart Dutch oven or other heavy-bottomed pot. Place another section right next to the first in the same manner. Repeat, packing the sections tightly (see Cook's Note), until the circle is complete.
• Continue arranging the sections in the pot, packing them tightly, until full. Place the reserved smaller cabbage leaves in any empty spaces in the center, trimming them as needed.
• Whisk the dashi, soy sauce and salt in a large bowl until the salt dissolves and pour into the pot. Cover and bring to a simmer over medium-high heat. Cook until the pork belly is cooked through and the cabbage is just tender, skimming off any foam and impurities, 6 to 10 minutes. Gently stir in the sake if using.
• Pour 1/4 cup of ponzu sauce into 4 or 6 small bowls (depending on the number of diners) and top each one with the scallions. Serve the nabe in shallow bowls and sprinkle with shichimi togarashi if using. Alternatively, set the pot on the table and allow everyone to help themselves.
• Combine the kombu with 6 cups cold water in a medium saucepan and let steep for about 30 minutes. (Skip this step if you are short on time though it lend a deeper flavor.) Heat over medium heat until the water comes to a near boil, about 10 minutes. Discard the kombu.
• Sprinkle the katsuobushi evenly over the water and bring to a boil over high heat. Immediately remove from the heat and let steep without stirring for about 10 minutes.
• Pour the dashi through a fine-mesh strainer into a large bowl. Do not press down on the katsuobushi which can make the dashi cloudy and/or bitter.
• Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days.

MUSHROOM MILLE-FEUILLE WITH TOMATO COULIS

Steps:

• Heat oven to 350. Slice mushrooms on a mandoline lengthwise, as thinly as is practical. Brush the inside of a 4 1/2-inch-by-8 1/2-inch nonstick loaf pan with some melted butter; line with parchment paper cut to fit the bottom of the pan. Layer the mushrooms in the pan, salting and spooning on a tablespoon or 2 of butter on each layer. Stack mushroom slices to about an inch above the pan's top. Brush the inside of a piece of aluminum foil with melted butter, and wrap the mushrooms and the pan tightly.
• Place the loaf pan on a larger baking dish or rimmed sheet pan to catch any liquid that may bubble over. Place the pan in the preheated oven, and bake for 45 minutes to 1 hour, or until a skewer inserted in the mushrooms meets almost no resistance. Remove the aluminum foil, and continue to bake for 15 minutes, or until the top is browned.
• Remove the pan from the oven, and unwrap; pour off excess liquid. Place a piece of parchment paper and a second loaf pan on top, weighing it with cans of beans or bricks, at least 10 pounds of weight. Keep the outer baking dish underneath to collect overflow. Cool for 30 minutes, then refrigerate overnight.
• The next day, remove the loaf from the refrigerator, and take off the weights. Invert the loaf onto a rack lined with paper towels. You may have to break the butter seal with a knife so the mille-feuille releases, or even rub the bottom of the pan with a hot, wet cloth. Drain on the paper towels until ready to cook.
• Make the sauce: Cut the tomatoes into 2-to-3-inch wedges, and place in a blender. Blend on high speed until smooth; turn the blender to low, and slowly pour in the olive oil. Add salt, vinegar and sugar as needed. Do not strain.
• Transfer the loaf to a cutting board, and carefully slice 3/4-inch pieces with a serrated knife. Sear each piece in olive oil over medium heat in a heavy-bottomed sauté pan. Cook until browned, about 2 minutes per side.
• Spoon some of the sauce onto each plate, and top with a slice of mushroom mille-feuille. Garnish with the herbs (if using sage or savory, fry it in olive oil). Sprinkle with salt, then serve.

MILLE-FEUILLE WITH VANILLA PASTRY CREAM AND BOURBON SAUCE

Steps:

• For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
• In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
• Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
• For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
• For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
• To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.

BUTTERSCOTCH MILLE-FEUILLE

Steps:

• Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
• Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack.
• Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl.
• Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
• Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.)
• Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
• Trim the cooled puff pastry carefully with a serrated bread knife to produce three identical pieces. Then, slice the long rectangle pieces crosswise into 2-inch pieces.
• Line up a third of the pieces to form the first layer of the mille-feuille, like a puzzle. Pipe dots of pastry cream on the first layer. Top with the next layer of pastry. Pipe dots of whipped cream on the second layer of pastry. Line up the pieces of pastry for the final layer on a baking sheet. Dust the top with the confectioners' sugar, covering the pastry completely. Torch the top, being careful not to burn the sugar. Dust with a second layer of confectioner's sugar and torch again. Sprinkle with the smoked salt, and allow the pastry to cool before handling, about 3 minutes. Top the mille-feuille with the final layer of bruleed pastry. Serve immediately.

STRAWBERRY MILLE FEUILLE

Steps:

• Preheat oven to 220C (425F).
• Roll out pastry to a thin rectangle and cut into 3 even sections.
• Place rectangles onto baking sheets and prick all over with a fork.
• Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
• When cold trim the edges with a very sharp knife. Reserve the trimmings.
• Cut half of the strawberries in half and reserve for decorating the top.
• Slice the remaining strawberries.
• Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
• Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
• Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
• Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
• Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.

PB AND J MILLE FEUILLE

Steps:

• Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
• Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely.
• Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
• Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
• Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

BLACK AND WHITE MILLE-FEUILLE

Steps:

• Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
• Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack.
• Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl.
• Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
• Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.)
• Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
• Add the white chocolate chips and 1 tablespoon of the corn syrup to a metal bowl set over a pan of simmering water (do not let the bowl touch the water) and heat until melted and smooth; stir to combine. Add the semisweet chocolate chips and remaining 1 tablespoon corn syrup to a separate metal bowl over a pan of simmering water. Heat until melted and smooth, then stir to combine.
• Trim the cooled puff pastry carefully with a serrated knife to produce three identical pieces. Lay down one piece of pastry on a serving plate and pipe a layer of pastry cream on top. Sprinkle with chocolate crumbs. Top with a second layer of pastry and pipe a layer of whipped cream on top. Sprinkle with sliced almonds. Dip the top of the third layer of pastry in the melted semisweet chocolate, then spread with a knife to smooth the top. Top the whipped cream layer with the chocolate-covered pastry. Drizzle on some of the white chocolate with a spoon and create a swirled pattern with a wooden skewer if desired.

CHOCOLATE CARAMEL MILLE FEUILLE

Steps:

• First prepare chocolate pastry cream.
• Set out a large bowl of ice water and a smaller bowl.
• In a stainless steel pot, bring the milk to a boil.
• Whisk together the yolks, sugar and cornstarch in a mixing bowl.
• Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
• Continue adding milk, a little at a time, until fully incorporated.
• Boil the mixture, whisking constantly, for one to two minutes.
• Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
• Place the small bowl into the ice water bath.
• Stir frequently to keep the cream smooth.
• Cool to 140 degrees.
• Remove the cream from the ice bath and stir in the butter, in three or four additions.
• Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
• Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
• Place the pastry cream into a pastry bag fitted with a round tip.
• Cut the puff pastry into 15 rectangular pieces.
• Place them on a parchment-lined sheet pan.
• Turn convection oven to 375 degrees.
• Dust the tops of the pastry rectangles with granulated sugar.
• Bake for eight to ten minutes.
• Turn pan around and bake for another eight to ten minutes.
• Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
• Sift powdered sugar on the unbrowned side of the pastry.
• Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
• Watch carefully during this phase so pastry does not burn.
• Remove from the oven and cool to room temperature.
• Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
• Dust plates with cocoa powder and serve.

MILLE-FEUILLE OF FOIE GRAS AND PAIN D'EPICE WITH SPICED RED WINE AND POACHED PEAR

Steps:

• Pass the foie gras through a fine mesh sieve into a large bowl. Add the salt, Madeira, cognac, pink salt, sugar, and white pepper, and mix well. Cover very tightly with plastic wrap and marinate overnight in the refrigerator. Let the foie gras mixture soften at room temperature. Place in between two sheets of acetate. Use a dough sheeter or rolling pin to uniformly flatten it to about 1/2-inch. Set the foie gras on a baking sheet and refrigerate.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat. Beat the egg whites and flour in a heavy-duty mixer. Incorporate the butter, gingerbread spice, and baking soda. Warm up the honey and beat it in. Using an offset spatula and a tuile template, spread the batter evenly on the lined baking sheet. Bake until just done; it's better to underbake than overbake. Place the tuiles on a cooling rack. You will need 12 tuiles in total, but make extra to allow for breakage.
• In a large stockpot, bring the red wine and port to a boil and then light it on fire with a long match to flambe it, or else just simmer and let it reduce by one-quarter. In another large stockpot, heat the honey and sugar and stir to dissolve the sugar. Add the simple syrup and the wine mixture and bring to a boil. Add the vanilla, cinnamon, star anise, gingerbread spice, and orange zest. Add the pears and reduce the heat to a simmer. Cut out a circle of parchment paper (a cartouche) and set it over the liquid. Remove the pan from the heat and let the residual heat of the liquid poach the pears. Leave the pears in the liquid overnight at room temperature to obtain as much color from the wine as possible. Transfer the pears to a plate and cool in the refrigerator. The leftover poaching liquid can be frozen and re-used - or you can reheat it, add some brandy, and have a great holiday cocktail!
• Cut the foie gras into eight 1x3-inch rectangles. Lay four tuiles out flat, center a rectangle of foie gras onto each tuile. Cover each with a tuile. Center another rectangle of foie gras on top of the tuiles, and cover with the remaining tuiles. Lay the mille-feuille of foie gras and pain d'epice on its side on a plate and place a single poached pear next to it. Alternatively, the pear can be cut into slices, if you like. If you have extra tuiles leftover, crumble them up and use Pain d'epice Crumble as an additional garnish or as a base for the poached pear. Finish the plate with mache leaves. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MILLE - FEUILLE

Steps:

• Put the eggs, vanilla sugar and the flour in a bowl and add a little milk from the 300ml and mix until smooth. Put the rest of the milk in a saucepan and almost bring it to the boil. When done pour it to the egg mixture and mix well. Wash the saucepan and return the egg mixture to the pan and cook over a gentle heat for 15-20 minutes or until thickened.
• Put the cream into a bowl and cover it with cling film gently press it over the surface to prevent skin from forming. Leave it to cool.
• Sprinkle some flour on a flat surface and roll the pastry . Cut it in 3 10X30cm rectangles, pierce the pastry with a fork and bake them at 220 C /425C/gas 7 in a baking tray with greaseproof paper for 10-15 minutes or until crisp and golden.
• When they are ready take them out of the oven and let them cool.
• In the mean time make the icing, put the sugar with 2 tbsp of water in a bowl and mix everything together, spread over one of the rectangles and leave it to set.
• Take a second pastry rectangle and spread the raspberry jam and the whipped cream.
• Put the third rectangle on top of the whipped cream and spread the creme patissiere.
• Top with the iced pastry rectangle. Cut it in 2-3 cm stripes. Chill the mille-feuille in the fridge until ready to serve.

MUSHROOM MILLE-FEUILLE WITH TOMATO COULIS

Steps:

• Heat oven to 350*. Slice mushrooms on a mandoline lengthwise, as thinly as possible. Brush the inside of a nonstick loaf pan with melted butter and line with parchment (cut to fit the bottom). Layer the mushrooms in the pan, salting and spooning 1-2T butter on each layer. Stack mushroom slices to 1" below pan top. Brush inside piece of aluminum with melted butter and wrap the pan tightly. Place pan on large rimmed sheet pan and bake for 45 minutes to 1 hour. Remove foil and bake 15 minutes until browned. Remove from oven, unwrap and pour off excess liquid. Place a 2nd piece of parchment over loaf and weight down (10 lbs) Cool and refrigerate overnight. Invert loaf onto rack lined with paper towels. Sauce: Cut tomatoes into wedges and purée; slowly add olive oil, salt, vinegar and sugar. Transfer loaf to cutting board and slice with serrated knife. Sear each piece in sauté pan until browned (2 min per side). Spoon sauce onto each plate, top with mushroom mille-feuille and garnish with herbs.

FIG AND BALSAMIC SYRUP MILLE FEUILLE

Steps:

• Cover the puff pastry with a slightly damp kitchen cloth and bring to room temperature.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• On a lightly floured surface, roll out the pastry to 1/8-inch thickness. Using a 3-inch round cutter dipped in flour, press out into 8 portions. Place on the prepared baking sheet. Brush the pastry with the egg white. Combine 1 teaspoon of the granulated sugar with the cinnamon and sprinkle evenly over the pastry. Cover with a sheet of parchment paper and top with a second baking sheet.
• Bake until lightly browned and cooked through, about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely.
• Combine the vinegar, Port, 1 tablespoon of granulated sugar and the vanilla bean and seeds into a small saucepan. Bring to a boil. Reduce the heat to medium-low and cook until the mixture is thick and syrupy, 12 to 15 minutes. Add the figs, turning to coat evenly, and cook for 1 minute. Remove from the heat and cool slightly. Discard the vanilla bean pods.
• Beat the cream in a medium bowl until soft peaks form. Add the remaining 2 tablespoons of granulated sugar and the vanilla extract, and beat until stiff peaks form.
• To assemble, place a small dollop of whipped cream in the center of each of 4 plates. Top with 1 pastry round and a dollop of whipped cream. Divide the figs evenly among the rounds, reserving 4 halves for garnish. Top with the remaining pastry rounds and whipped cream, and garnish with the fig halves. Dust with confectioners' sugar and serve.

MILLE-FEUILLE

Steps:

• PREPARATION 1. Preheat oven to 400 degrees. 2. On a lightly floured surface, roll out 1/3 of the puff pastry to measure approximately 12 inches by 18 inches. Gently lift the dough (it is easier if you drape it over a rolling pin when picking up) and lay it on a 12-by-18-inch baking sheet. Prick dough evenly with a fork. Bake for 10 to 15 minutes, or until pastry is puffed and golden brown. Repeat procedure twice to make a total of three pastry sheets. 3. When all the pastry sheets are cool, trim the edges with a serrated knife to form three equal rectangles. Reserve trimmings. 4. Fold pastry cream with the whipped cream. Spread a thick layer over the bottom sheet. Place second pastry sheet over the cream mixture. Apply second layer of cream. 5. Cover with top sheet of pastry. Dust the top with sifted powdered sugar. You may caramelize the sugar by heating a hot metal object such as a potato masher and pressing it over the sugar. Brush sides of the mille-feuilles with crumbled trimmings from the puff pastry sheets.

D.I.Y. APPLE MILLE-FEUILLE

Steps:

• Preheat oven to 400°F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20-25 minutes. Let cool.
• Reduce oven temperature to 350°F. Toss apples, vinegar, vanilla, salt, 1/3 cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30-35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20-25 minutes.
• Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon.
• Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup.
• Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.