Rough Puff : All ingredients should be chilled in a fridge before use. When increasing softness, combine bread flour to make blended flour ( ie, plain flour ( ratio cake flour to bread flour equal to 1 : 1)) and add water. For instance, blending ratio is as follows: 150gram plain flour (75 gram cake flour and 75 gram bread flour), 150 gram salted butter, 70 gram water.
Creme d’amandes
Amount for 5 Mille-Feuille
Beaten Egg
25 gram (1/2 ea.)
Powdered Sugar
25 gram
Almond Flour
25 gram
Salted Butter
25 gram
Creme d’amandes : Combine each component with the same volume.
Fig Cream
Amount for 5 Mille-Feuille
Heavy Cream (cold)
100 gram
Superfine Sugar
10 gram
Fig Puree
50 gram
Fig Cream : Fig puree is previously made. Mix creme shantily and fig puree well.
Making rough puff : All ingredients, especially butter, should be chilled in a fridge before use. Preheat the oven up to 180C. ①Stir 50 gram water and 4 gram superfine sugar in a small bowl. Chill it cold in a fridge.② Sieve 210 gram cake flour in a large bowl and dump 150 gram cubed salted butter. Press to combine them with a pastry blender until the butter gets in the size of a grain of rice. ④ Pour 50 gram cold sugar water gradually into the flour-butter mixture. Gently mix with a wooden spoon to make a chunky mass. Spread the dough on a roughly floured plastic-wrap to wrap it up in a square shape. Roll the dough with a rolling pin to flatten in a square shape. Freese it for about 8 minutes. ⑤ On a lightly floured wrap surface, roll the dough until 3 times the length, to a rectangle. Fold the top third down to the center, the the bottom third up and over that. While the above mentioned sequence counts 1 set, repeat 5 sets that yields total 3×5 layers in the dough. Final version of the dough should have φ5 mm width with pressed to flatten. If the dough gets sticky during the procedure, freeze it in a fridge for 8 to 10 minute and continue. Trim the dough with a knife into a rectangle. ⑦ On the lightly floured surface of the pie, do “piquer” with a fork. ⑧ Cut into the adequate size, place it on a parchment-papered plate with appropriately powder sugar sieved. Then, dust powder sugar on the surface. ⑨ Oven-bake at 180C for about 25 minutes.
How to oven-bake an English pie : ① Before start baking, do “piquer” on a surface of the dough to release vaporized water , the pressure of that puffs up the each layer in isothermal expansion.”Piquer” removes the excess pressure. ② Sift powder sugar on a parchment paper to prevent the dough getting scorched and stuck to the bottom. ③ To make the surface flatten, place a metallic tray as a weight. ④ Oven-bake at 180C for 20-25 minutes until the surface gets golden brown. Usually, it starts to rise up in about ten minutes. ⑤ When it comes to an apple pie, cover the surface with almond cream and set sliced apples. By adding further construction , it willl become like a baker’s apple pie.
Creme d’amandes: ① Prepare 25 gram beaten egg, 25 gram salted butter, 25 gram almond flour and 25 gram powdered sugar in a small bowl. ② Whisk it with a small flower whipper until it gets creamy. ③ Keep it in a fridge until use.
Assembling : ① Electric-whisk 100 gram cold heavy cream and 10 gram superfine sugar until stiff peak form. Creme Chantilly has done. ② Add 50 gram fig puree (previously made) and electric-whisk evenly. Transfer the fig cream into a pastry bag. ③ Place the faltten pie and pipe the cream over it. ④ Set the another flatten pie on the cream and pipe the fig cream as above mentioned. ⑤ Set the pie-plate decorated with the sliced apples and almond cream over the top.
