Description
Milfey translated from French - "a thousand petals"! Milfey is a layered cake made of crispy dough and tender layer with berries. Most often used puff unleavened dough, but I suggest another option - delicious macaroons! Layer is delicate mousse with matcha, which gives the unique taste of our dessert and a beautiful light green color mousse! I'm sure that this dessert deserves a place at the Royal table! Help yourself!
Ingredients
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Butter
100 g
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Brown sugar
80 g
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Chicken egg
1 piece
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Salt
2 g
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Flour almond
25 g
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Flour
200 g
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Milk
225 ml
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Sugar
90 g
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Yolk egg
3 piece
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Corn starch
20 g
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Match
1 tsp
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Cream
225 ml
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Gelatin
6 g
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Strawberry
250 g
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Powdered sugar
4 Tbsp
Cooking
Make the dough for our milfay. I use a small reed sugar Mistral. It is well dissolve in oil and will not be crackled on the teeth in dessert and give a very light caramel taste to our liver. If there is no sugar, it is strongly recommended to use powdered sugar in the same amount!
Softened at room temperature butter is well triturated with fine sugar and salt, enter the egg. Beat all with a whisk until creamy and smooth and full dissolution of sugar.
Add almond and wheat flour, knead a soft dough. Wrap it in cling film and put into the fridge for 1 hour.
Turn on the oven at 170 degrees. Take the dough out of the fridge and roll out to a thickness of 4 mm. Cut into rectangles of size 4*12 cm Put parchment or a silicone Mat and bake in the preheated oven for 15 minutes.
Ready cookies completely cool and set aside until further use.
Prepare creamy mousse with matcha. Gather the necessary ingredients. Gelatin pour a small amount of water at room temperature for swelling.
Milk pour into a saucepan and warmed with half the sugar, bringing to a boil. Grind the egg yolks with the remaining sugar. Enter cornstarch and matcha tea. Well all is triturated with a whisk until smooth.
A large part of the hot milk to pour yolk mass, mix well with a whisk again and return to the saucepan the remaining milk. Active with constant stirring brought to the first "bloop" and cook for another 30-60 seconds! Remove from the heat and put the hot mass to the swollen gelatin. Bring a whisk or electric mixer until smooth.
Cover with clingfilm so that it touches the surface of the mousse. Thus we get a homogeneous mass without films! Let cool and put into the fridge for 1 hour to solidify.
Cream whisk until stable peak!
Chilled mousse, beat with an electric mixer for a fluffy and airy.
Very carefully enter whipped cream and stir with a whisk until smooth. Put in a pastry bag with nozzle no.12.
Collect our milfey. For each cupcake we will need 3 cookies. First cookies otkryvaem mousse and cover with a second cookie. Again otkryvaem mousse and cover with the third cookie!
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