Mille-feuille
 Mille-feuille | |
| Jeneng liyané | gâteau de mille-feuilles, vanilla slice or custard slice, Napoleon pastry |
|---|---|
| Jinis | Pastry, cake |
| Ajangan | Dessert |
| Woworan pokok | Puff pastry, custard, powdered sugar |
| Variasi | Frangipane, whipped cream |
 Buku masakan: Mille-feuille  Médhia: Mille-feuille | |
mille-feuille ( pocaping cara Prancis: [mil fœj], "ewu-sheets"), [notes 1] vanilla irisan utawa custard irisan, padha nanging rada beda [1] saka Napoleon, iku jajanan kang asal pas ora dingerteni. Wangun modern kasebut dipengaruhi dening perbaikan sing digawe dening Marie-Antoine Carême .
Cara tradisional, mille-feuille digawe saka telung lapisan jajanan puff ( pâte feuilletée ), ganti nganggo rong lapisan krim jajanan ( crème pâtissière ). Lapisan kue paling ndhuwur uga dilapisi karo krem lan kritik coklat, lan kadhang-kadhang koko, remah-remah jajanan, utawa almond sing diiris. Utawa, sisih ndhuwur kasebut gilap nganggo lapisan es utawa fondant kanthi garis-garis putih (es) lan coklat (coklat), lan disisir .
[ <span title="This claim needs references to reliable sources. (September 2020)">perlu rujukan</span> ]
Referensi
[besut | besut sumber]
Masalah sitiran: Tenger <ref> ana tumrap golongan aran "notes", nanging tenger <references group="notes"/> sing magepokan ora ana, utawa </ref> panutup ora ana
- ↑ Goldberg, Elyssa. "So Hot Right Now: Millefeuille, the Butteriest, Flakiest French Pastry". Bon Appetit.