Millefolie with pineapple and cherry sauce

Millefolie with pineapple and cherry sauce – a detailed recipe cooking. Photo of the dish:Yunhi Kim Time: 1 hour. 45 minutes Difficulty: Hard Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For puff pastry:

• 1 pack (500 g) of fresh puff pastry, thaw
• 1 packet (350 gr.) Frozen cherries, unfreeze
• 1 tbsp. pineapple juice
• 1 can of cocktail cherry, 1/4 tbsp. syrup leave for sauce, 6 cherries set aside for decoration
• 1 small fresh pineapple (approximately 450 gr.), Peel peel, core and cut into 6 slices
• 1/2 tbsp. powdered sugar

For Chantilly cream, and custard:

• 1 tbsp. fat cream
• 1/4 Art. powdered sugar
• 1/4 tsp vanilla extract
• 2 tbsp. milk
• 1 vanilla bean, cut along half and scraped off the seeds
• 4 egg yolks
• 1/4 Art. granulated sugar
• 3 tbsp. l premium flour

Recipes with similar ingredients: Pineapple, Pineapple Juice, Cherry cocktail, sweet cherry, puff pastry, milk, eggs, cream, cream, icing sugar, vanilla pod, vanilla extract

Recipe preparation:

1. Cook custard: heat milk in a pan over low heat, add vanilla bean and seeds, boil a little. Meanwhile, beat the egg yolks and sugar in a bowl, add the flour and mix. Remove the vanilla pod from the pan and pour the milk into egg mass, beat. Pour the resulting mass back into the pan and boil over medium heat, stirring continuously, until cream will become thick, about 8 minutes. Transfer custard to bowl, cover with foil and refrigerate, refrigerate within 3 hours. Then transfer the cream into a pastry bag with wide round nozzle.
2. Cook puff pastry: preheat the oven to 200 C. Roll on a lightly floured surface in one the direction of the dough, then cut using a round mold or glasses eighteen 8 cm circles. Split the resulting circles into pierce a baking sheet lined with parchment paper with a fork and bake until golden brown, 10 – 15 minutes. Remove from the oven and cool, leave the oven on.
3. Cook the cherry sauce: Mix in a small saucepan. sweet cherries, pineapple juice and cherry syrup. Bring fluid to boil, and cook over medium heat until the cherries become soft, about 5 minutes. Pour the mixture into a blender or kitchen combine and grind to a puree state. Strain the mashed potatoes let cool.
4. Cook pineapple: sprinkle sliced sugar pineapple powder and place on a baking sheet. Bake until soft, about 30 minutes. Allow to cool.
5. Prepare Chantilly cream: whisk in a bowl with cream mixer, icing sugar and vanilla extract, until formed airy and thick foam. Cool.
6. Make millefolie: place on six dishes in layers first puff pastry, then squeeze custard, on top put a slice of pineapple, then puff pastry, Chantilly cream, more a layer of cookies and finally pour the cherry sauce on top and garnish with a cocktail cherry.