A french puff pastry topped with chiboust cream, which is a crème pâtissière or pastry cream made fluffy. Enchanté, Chiboust millefeuille!
Ingredients
For puff pastry
1kg maida
50gm butter
50ml milk
400ml water
½ kg butter
For chiboust cream
2 tbsp gelatin
4 tbsp warm water
500 ml fresh cream
200 ml milk
150 g sugar
4 tsp mixed fruit jam
Preparation
To make puff pastry
Preheat oven to 200 degrees
Mix the maida, butter, milk and water to knead the dough for pastry. Keep in fridge for half an hour
take out the flour, roll it, spread butter on it and fold it. Spread butter again and fold once more. Repeat this four times
Place in the preheated oven and bake till the color turns golden. The puff pastry is ready
To make chiboust cream
Soak the gelatin in hot water and let it dissolve
Mix fresh cream, milk and sugar in a pan and boil
Stir in the gelatin and pour into a mould
Keep in fridge till it sets
Once set, cut the pastry lengthwise into two
Spread mixed fruit jam on it
Smear a thick layer of the prepared cream over it
Place the next piece of pastry over it for garnishing and serve
