Ingredients with Measurements:
- 1 package of puff pastry, thawed
- 1 cup of sweetened red bean paste (Amanattō)
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of sliced almonds
- 1 egg, beaten
Special equipment needed:
- Parchment paper
- Baking sheet
- Pastry brush
- Rolling pin
- Stand mixer or hand mixer
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll out the puff pastry on a lightly floured surface to 1/8 inch thickness.
4. Cut the puff pastry into 12 rectangles, each about 3x4 inches.
5. Place the rectangles on the prepared baking sheet and brush the tops with the beaten egg.
6. Bake the puff pastry for 15-20 minutes or until golden brown and puffed.
7. Remove the puff pastry from the oven and let it cool completely on the baking sheet.
8. In a stand mixer or with a hand mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Transfer the whipped cream to a pastry bag fitted with a star tip.
10. To assemble the mille-feuille, place one puff pastry rectangle on a plate.
11. Pipe a layer of whipped cream on top of the puff pastry.
12. Spoon a layer of sweetened red bean paste on top of the whipped cream.
13. Place another puff pastry rectangle on top of the red bean paste.
14. Repeat the layers of whipped cream and red bean paste until you have three layers of each.
15. Top the final layer of whipped cream with sliced almonds.
16. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 420
Total fat: 28g
Saturated fat: 13g
Cholesterol: 88mg
Sodium: 141mg
Total carbohydrates: 37g
Dietary fiber: 2g
Sugars: 13g
Protein: 5g
Substitutions for ingredients:
- You can use any type of sweetened bean paste instead of Amanattō.
- You can use sliced pistachios or hazelnuts instead of sliced almonds.
Variations:
- You can add a layer of sliced fresh fruit, such as strawberries or kiwi, between the layers of whipped cream and red bean paste.
- You can drizzle melted chocolate over the top of the mille-feuille.
Tips and tricks:
- Make sure to let the puff pastry cool completely before assembling the mille-feuille, otherwise the whipped cream will melt.
- You can make the whipped cream and sweetened red bean paste ahead of time and store them in the refrigerator until ready to assemble.
- If you don't have a pastry bag, you can use a zip-top bag with a corner snipped off to pipe the whipped cream.
Storage instructions:
- Store any leftover mille-feuille in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the mille-feuille, place it in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the mille-feuille on a white plate to showcase the layers.
- Dust the top of the mille-feuille with powdered sugar for a decorative touch.
Garnishes:
- Sliced almonds
- Fresh fruit
- Melted chocolate
Pairings:
- Green tea
- Coffee
- White wine
Suggested side dishes:
- None, as this dessert is a standalone dish.
Troubleshooting advice:
- If the puff pastry doesn't rise properly, make sure it is completely thawed before baking.
- If the whipped cream is too runny, make sure to whip it until stiff peaks form.
Food safety advice:
- Make sure to store any leftover mille-feuille in the refrigerator to prevent spoilage.
Food history:
- Mille-feuille, which means "thousand leaves" in French, is a classic French pastry consisting of layers of puff pastry and pastry cream.
- Amanattō is a Japanese confection made from sweetened red beans.
Flavor profiles:
- The Amanattō Mille-Feuille has a sweet and nutty flavor from the red bean paste and sliced almonds, balanced by the lightness of the whipped cream and puff pastry.
Serving suggestions:
- Serve the Amanattō Mille-Feuille as a dessert after a Japanese-inspired meal.
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Region: Japanese
Taste: Sweet, Creamy, Nutty, Caramelized