Stéphane Reynaud

Mille–Feuille

Mille-Feuille

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Roll the pastry out into three identical rectangles and dust them with icing sugar. Cover the rectangles with a sheet of baking paper. Bake between two racks 2 cm apart in a 180°C oven for 20 minutes (the pastry sheets must brown