millefeuille

(redirected from millefeuilles)

millefeuille

(milfœj)
n
(Cookery) Brit a small iced cake made of puff pastry filled with jam and cream. US name: napoleon
[literally: thousand leaves]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
One of these millefeuilles and a glass of rose and you could almost convince yourself you were basking in the sun on the Croisette in Cannes.
The millefeuilles are great, and there's a brilliant mincemeat muffin in there, that doesn't look much, but once you have it, you'll never eat mince pies again."
The renowned brand is valued for its free-spirited creativity and truly luxurious gourmet patisserie, revisiting the great French classics and inventing flavoursome new takes on old favourites in likes of eclairs, macaroons, babas, millefeuilles, and other delicacies.
(80) More succinctly and as noted above, Lefebvre exemplifies the system as a millefeuilles, "It is important to note that such newly developed networks do not eradicate from their social context those earlier ones, superimposed upon one another over the years." (81)
And produce a dozen millefeuilles. Just saying millefeuille is tough enough.
With dishes ranging from Crispy Potato Crostini with Taleggio, Apple and Prosciutto; Watercress with Red Grapes and Pecorino Shards; Comforting Egg Drop Parmesan Soup; and Sesame Chicken with Mango, Green Onion, and Ginger Salsa; to Slow-Cooked Cabbage with Sweet Apple; Hazelnut Meringue Millefeuilles with Whipped Cream and Summer Berries; and Mile-High Zebra Cake with Fluffy Vanilla Cream Cheese Frosting, "Two Dishes: Mother and Daughter: Two Cooks, Two Lifestyles, Two Takes" is an outstanding culinary reference for palate pleasing, gourmet quality, 'kitchen cook friendly' dishes suitable for any and all dining occasions!
Perhaps the most compelling exhibit is Paulo David's pair of models, layered like mammoth millefeuilles, of an arts centre in Funchal, Madeira, and beautifully rustic constructions that enable tourists to visit lava caves in Sao Vincente.
Some of her mouth-watering recipes include Baby Chelsea Buns, Blueberry And Lime Drop Scones, Vanilla And Strawberry Millefeuilles, Lemon Drizzle Cake and a Victoria Sandwich filled with cream and strawberries.
When it comes to pastries, the choices are even more tempting: buchettes, millefeuilles, almond slices, religieuses, tropeziennes, eclairs, tarts, strawberry turnovers, marquesitas and, of course, the traditional croissant.
FIG AND ANISE MILLEFEUILLE (makes 10) INGREDIENTS For the pastry: Two thirds quantity puff pastry dough (or you can cheat and buy it readymade); plain flour, to dust; Icing sugar, to dust For the custard: 170ml whole milk; 3 star anise; 2 egg yolks; 35g caster sugar; 11/2tbsp cornflour; 100ml double cream For the figs in syrup: 4 baby figs; finely grated zest and juice of 1 orange; 50g light brown muscovado sugar; 1 cinnamon stick METHOD FOLLOW the instructions to make the pastry (if you're not using shop-bought), rolling it out to about 45 x 15cm each time and chilling in the fridge.