Best Idea to Producing Tasty Millefeuille aux Fraises

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To make an extraordinary Millefeuille aux Fraises, below are the ingridients needed:

1. Prepare 175 g of Farine T55.
2. Take 75 g of Eau.
3. Get 1 g of Vinaigre blanc.
4. Prepare 56 g of Beurre frais.
5. Take 8 g of Sel fin.
6. Get 188 g of Beurre frais.
7. Take 75 g of Farine T55.
8. Prepare 250 g of Crème liquide 35%.
9. Use 38 g of Sucre glace.
10. Use 2 g of Extait de vanille naturelle.
11. Take 25 g of Amandes en poudre.
12. Use 200 g of Fraises Gariguette coupées en quatre.
13. Prepare of QS de nappage fraise.

After preparing the ingridients, now you are ready to make your appetizing Millefeuille aux Fraises by following the instructions below:

1. Mettez la farine, l'eau, le beurre, le sel et le vinaigre dans un batteur..
2. Pétrissez 5min (vitesse 1) jusqu'à ce que la pâte devienne lisse..
3. Détaillez en pâtons de 315g et filmez..
4. Réservez au frais pendant 1h..
5. Mélangez ensemble le beurre tempéré à 14°C avec la farine afin d'obtenir une pâte compacte..
6. Pétrissez pendant 5min au batteur (vitesse 1) jusqu'à ce que la pâte devienne lisse..
7. Détaillez en pâtons de 260g, mettez en carré et filmez..
8. Réservez au frais pendant 1h..
9. Étalez progressivement la pâte avec un rouleau à pâtisserie..
10. Pliez en trois pour former un tour simple, filmez et réservez 1h au frais..
11. Donnez un quart de tour au pâton (la pliure doit se trouver à droite)..
12. Étalez progressivement avec un rouleau à pâtisserie..
13. Pliez en quatre la pâte pour former un tour double..
14. Filmez et réservez 1h au frais..
15. Donnez un quart de tour au pâton (la pliure doit se trouver à droite)..
16. Étalez progressivement avec un rouleau, pliez en trois pour former un tour simple..
17. Filmez et réservez 1h au frais..
18. Donnez un quart de tour au pâton (la pliure doit se trouver à droite)..
19. Étalez progressivement avec un rouleau..
20. Pliez la pâte en quatre pour former un tour double..
21. Filmez et et réservez 1h au frais..
22. Avec un rouleau, étalez la pâte feuilletée en deux abaisses de 30 cm x 14 cm..
23. Piquez cette abaisse à l'aide d'une fourchette..
24. Posez-la sur une feuille de papier cuisson..
25. Recouvrez d'une feuille et d'une grille de four..
26. Enfournez à 180°C et faites cuire pendant 45 min..
27. Dès la sortie du four, retournez la pâte, retirez la grille et la feuille..
28. Montez la crème liquide avec le sucre glace et l'extrait de vanille en chantilly. Attention à ne pas trop la serrer..
29. Incorporez délicatement les amandes en poudre..
30. Sur la première abaisse de feuilletage, étalez 150 g de crème à la spatule..
31. Disposez sur la crème les 200 g de fraises coupées..
32. Recouvrez avec le reste de crème..
33. Placez ensuite la seconde abaisse de feuilletage en appuyant légèrement sur la crème..
34. Placez le millefeuille au froid durant 1 h environ..
35. Faites chauffer le nappage fraise à 60°C..
36. Étalez à l'aide d'une spatule coudée une fine couche de nappage directement sur le millefeuille..
37. Égalisez bien net les bords du millefeuille à l'aide d'un couteau-scie..

Montez les millefeuilles en alternant crème et fraises entre trois feuilletés. Saupoudrez de sucre glace et servez. A L'aide d'emporte-pièces en forme de coeur. Millefeuille citron-fraise Bonjour à tous et bienvenue dans ma cuisine Un Millefeuille citron-fraise, aux couleurs des beaux jours et posé sur une nappe blanche, pour répondre à l'invitation de Sylvie. Avec le mélange de glaçage, dessiner sur la confiture des lignes droites parallèles sur la largeur du millefeuille, puis.

Recipe : Millefeuille aux Fraises

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step by step to make Millefeuille aux Fraises

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