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A strudel cake to lick your fingers
The millefeuille cake is one of the most delicious desserts, which can be filled with dulce de leche, pastry cream, strawberries, apple, among others. However, the most common filling is dulce de leche.
You can make this as a cake or separately to make it an individual dessert. That is why, below, we will explain the process for making the cake and the ingredients you will need.
Ingredients:
400 grams of butter at room temperature.
100 grams of wheat flour for the filling of the puff pastry.
400 grams of wheat flour for the dough.
10 grams of salt.
220 milliliters of water.
800 grams of pastry dulce de leche.
50 grams of powdered sugar.
100 grams of semisweet chocolate.
20 grams of white chocolate.
Steps for its preparation:
For this recipe, you can choose to buy the ready-to-cook puff pastry. However, we will explain the process of making the cake from scratch, including the process of making the puff pastry.
Preparation of the puff pastry
The puff pastry consists of two parts, the filling and the dough. These two will be made separately and then put together.
For the filling:
Pour the butter at room temperature and the wheat flour in a bowl and start mixing with the help of a paddle, until it is completely integrated.
Once you have it, ready, wrap this paste in transparent plastic wrap and flatten with your hands until you have a square or rectangular shape.
Take the dough to the refrigerator for between 30 and 40 minutes, while you make the dough.
For the dough:
Mix the 400 grams of flour with the salt and the water in a bowl, until all the gua is absorbed.
When you notice that all the water has been absorbed, transfer the dough to a clean table and finish integrating all the ingredients by kneading.
Once the ball of dough forms, keep kneading for another two to three minutes.
Wrap the dough bun in plastic wrap and let rest at room temperature for at least 30 minutes.
Half an hour later, take the dough and stretch it out with the help of a rolling pin and on a previously floured table, until you obtain a rectangular shape.
Integrate the dough:
When the filling is cold, place it in the middle of the dough and wrap it with the rest of it, so that it is completely covered.
Wrap the dough again with plastic wrap and take it to the refrigerator for at least 20 minutes.
Once this time has passed, stretch the dough with the help of a previously floured rolling pin and always in the same direction so that it is in the shape of a very long rectangle.
On this rectangle, draw a dividing line down the center and fold the ends inward so they almost touch the center. There, you will leave one or two fingers of space, so that later you can fold it into two parts.
Rewrap it in plastic wrap and refrigerate for at least another thirty minutes.
Repeat this same process from steps 3 to 5 for two more times between each fold. However, when you're rolling out the dough, you'll need to roll it out in the direction of the folds.
Preparation of puff pastry for baking
Once you have the puff pastry ready and cold, cut it in half to work it in halves. The half that is not in use, wrap in cling film and place in the refrigerator to keep it chilled.
Roll out the other half of the until it is at least 4 millimeters thick. Then, place on a parchment paper and trim the edges, then cut in half and transfer to a baking sheet.
Prick the entire surface with a fork and return the puff pastry to the refrigerator for 20 minutes.
Repeat steps 8 and 9 with the other half of the dough you had in the fridge.
Baking of the puff pastry
Before proceeding to bake the dough, sprinkle the entire surface of both doughs with powdered sugar and then take it to a preheated oven at 200 ° C for 20 minutes.
Once this time has passed, remove from the oven, cover with another rectangle of parchment paper and place another oven plate on top.
Very carefully, press to flatten the dough a little and just as it is covered by the other plate, take it to the oven again at 200 ° C for 20 or 25 more minutes.
When this time has passed, remove from the oven, remove the plate from above and let cool to room temperature.
Assemble the mille-feuille tora
Cut the edges of the puff pastry so that it is straight, but using a serrated knife so as not to break the puff pastry.
Reserve the cut edges separately, as it will be what you will use to cover the edges of the mille-feuille. To do this, place them in a mixing bowl with your hands.
Place a little dulce de leche on the tray where you will place the cake so that it does not move. Then, place the first layer of puff pastry on top.
On this first layer, spread at least 200 grams of dulce de leche, and then cover with another layer of puff pastry. Continue alternating a layer of puff pastry and a layer of dulce de leche until finished.
With the remaining 200 grams of dulce de leche, cover the four sides of the mille-feuille, regardless of whether it is not perfect, because later you will still cover it with the puff pastry crumbs.
Take the previously melted semi-sweet chocolate and pour it over the top of the cake, pushing it towards the edges with the help of a palette, but being careful not to let it fall on the dulce de leche.
Melt the white chocolate in the microwave and place it in a piping bag without a tip. Then, make designs on the surface of the dark chocolate.
Finally, spread the crushed puff pastry crumbs over the sides or sides of the cake. To make it easier for you, you can use a palette to press against the cake.
To preserve it, this dessert can be kept in a bread bin at room temperature, or refrigerated.
As you may have noticed, it is very easy to make a mille-feuille cake, especially if you buy the puff pastry ready to bake. However, the process to make the dough is also easy. Therefore, we urge you to try to make this delicious dessert at home and savor it with your friends.
