Mille-feuille is a traditional French dessert. Our Chinese domineeringly call it Napoleon. The traditional Napoleon is composed of 3 pieces of unsalted butter puff pastry and 2 layers of milk sauce. The puff pastry needs to be crisped several times, and the final piece of puff pastry is made into a mousse cake. This is also a dessert. The complexity of the manufacturing process. The crispy puff pastry and the smooth soufflé are the ultimate fusion, so delicious that it has no friends. Thousand-feuille pastry is a semi-modern Chinese snack. The key step in making it is to make the mille-feuille pastry. Thousand-layer puff pastry is divided into puff pastry and kneaded puff pastry. There are more puff pastries in hotels, such as durian puff pastry and radish puff pastry, all of which are made from puff pastry.

Compared with puff pastry, the production of pastry is relatively simple. The following is a brief introduction to the production method of pastry. Pastry preparation method: Raw materials: All-purpose flour, 200 grams of unsalted butter, 90 grams of water, 60 grams of sugar, 15 grams of egg liquid, black sesame powder. Proper process: Melt the unsalted butter and white sugar together and let cool. Set aside. Use a dough sieve to sieve the flour. Stir into the cooled unsalted butter, stir the wheat flour and unsalted butter to form a dough, then add a little water to mix into a batter. Wrap the combined batter with plastic wrap and put it in the refrigerator for 20 minutes.

After 20 minutes, take out the batter, put it on a piece of cloth and roll it into a lump, then fold it up once, roll it out and fold it up again and put it in the refrigerator for 10 minutes. (Note: There is a lot of oil left in the puff pastry dough and it will become sticky at room temperature. It needs to be frozen again for better production.) Gradually expand and contract for the first time, fold it into three equal parts and roll out the dough, paying attention to the edges of the dough. Be sure to maintain the bevel angle when extending or retracting. Then, sprinkle some wheat flour on the rolled dough and roll it out again to 20*60cm. Brush off unnecessary wheat flour, fold it once a second time, and roll it out to a width of about 20*20cm. Cover with plastic wrap and freeze for 2 hours. Repeat the entire process 2 more times. Sprinkle some wheat flour on the frozen dough and roll it out to about 3 mm thick. Cover the batter with a layer of tin foil and place it on a baking sheet. Set the small oven to 200 degrees and bake for 12 minutes.

After taking it off, press the baking pan hard to press out the steam from the internal structure. Bake a second time. Set the oven to 170 degrees and bake for about 25 minutes. Cut 2 vanilla pods. Pour the milk into the pot, add unsalted butter, vanilla seeds and vanilla pods, cook until burning, then turn off the heat and remove the vanilla pods. Mix the egg yolks and sugar, stir well, then pour in the tapioca starch, and stir again. Slowly add the boiled milk to the egg yolk mixture and mix at the same time. While mixing, cook over medium heat until thickened, stirring constantly and heating for about 1 minute. Take it out, cover it in a plastic bag and freeze. At the same time, cut the puff pastry, press the edges first, and then cut each piece until the width is about 4*10cm. Sprinkle some toffee crumbs on top of the puff pastry. Set the oven to 220 degrees and bake for about 1 minute. Remove and cool.