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Millefeuille Glaçage
Appears in
Published 2010
- Glazing and cutting a millefeuille.
- Once the millefeuille is filed and trimmed, brush the top with a simple syrup.
- Prepare the fondant by gently heating until barely warm and thinning with sugar syrup if needed.
- Pour the fondant over the top.
- Spread the fondant evenly over the top. Work quickly before the fondant begins to dry.
- Using a cornet, pipe thin lines of chocolate along the length of the millefeuille.
- Using die back of a small knife, or toothpick, pull the tip through the fondant at an angle at 2-inch intervals.
- Pull the knife in the opposite direction. In between the first lines.
- Allow to set and dry.
- To cut the millefeuille you will need a serrated knife, a large palette, and a small, thin knife.
- First score the top using the serrated knife. Cut through the top layer of pastry only.
- Place the large palette along the edge of the millefeuille closest to you. Place the small knife where the millefeuille was scored and pull it toward the palette knife in one single stroke.
- Edges should be clean.
