MILLE-FEUILLES CAKE, A LA CHANTILLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Give ten turns to one pound of puff-paste (No. 1261), then divide it into two pieces, and roll them out to the thickness of the tenth part of an inch.
  2. With a circular tin-cutter about five inches in diameter, stamp out eight or ten flats.
  3. Place these on baking-sheets, stamp out the centre part from each of the flats, leaving only a circular base about two inches wide.
  4. Shake some fine sugar over them, and bake them of a very light colour.
  5. When done, allow them to become cold.
  6. The flats must now be raised one upon another, with layers of some kind of preserve between each.
  7. Place on a baking-sheet, in order that the cake may be entirely covered with a thin coating of whipped whites of eggs mixed with sugar.
  8. This must be smoothed over with the blade of a knife.
  9. Should then be ornamented with a paper cornet filled with some of the white of egg, as represented in the wood-cut.
  10. As soon as this is completed, shake some fine sugar over it, and dry it at a very light colour in a slow oven, or else in the hot-closet.
  11. When the decoration of the cake has been dried, it must be ornamented with bright red-currant and apple-jelly, placed tastefully about the design so as to give it more effect.
  12. On sending to table, fill the centre of the cake with whipped cream flavoured with some kind of liqueur.
  13. Garnish the dome of cream with strawberries, and serve.
  14. The above may also be ornamented with spun sugar or with pistachios.
Original Text
MILLE-FEUILLES CAKE,* A LA CHANTILLY. Give ten turns to one pound of puff-paste (No. 1261), then divide it into two pieces, and roll them out to the thickness of the tenth part of an inch; then, with a cir-cular tin-cutter about five inches in diameter, stamp out eight or ten flats; place these on baking-sheets, stamp out the centre part from each of the flats, leaving only a circular base about two inches wide; shake some fine sugar over them, and bake them of a very light colour, and when done, allow them to become cold. The flats must now be raised one upon another, with layers of some kind of preserve between each, and placed on a baking-sheet, in order that the cake may be entirely covered with a thin coating of whipped whites of eggs mixed with sugar; this must be smoothed over with the blade of a knife, and should then be ornamented with a paper cornet filled with some of the white of egg, as represented in the wood-cut: as soon as this is completed, shake some fine sugar over it, and dry it at a very light colour in a slow oven, or else in the hot-closet. When the decoration of the cake has been dried, it must be ornamented with bright red-currant and apple-jelly, placed tastefully about the design so as to give it more effect. On sending to table, fill the centre of the cake with whipped cream flavoured with some kind of liqueur, garnish the dome of cream with strawberries, and serve. The above may also be ornamented with spun sugar or with pista-ches. * Or “thousand-leaved” cake, so called from the lightness of the puff-paste with which it is made.
Notes
—