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A cherry millefeuille that can be easily made in a frying pan.
Using a frozen pie sheet, it's very easy but delicious, so please give it a try 😊
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Ingredients: 4 pieces
3 sheets frozen pie sheets(18cm×10cm)
1tsp granulated sugar(per frozen pie sheet)
<custard cream>
300ml milk
3 egg yolk
80g granulated sugar
30g cake flour
120ml whipping cream
5g powdered gelatin(soak with 1 tbsp of water)
vanilla extract(4-5 drops)
<cherry compote>
40 cherries Note : depending on how you arrange it, you can use less
40g granulated sugar
1tbsp lemon juice
2tbsp kirshwasser Note : You can substitute rum or any other Western liquor of your choice
<others>
6 cherries (for decoration)
powdered sugar as you like
whipped cream as you like
Instructions:
1. Wash the American cherries well, wipe off the water, and remove the seeds.
40 cherries for compote to remove the seeds. Remove the stems and make a cut with a knife to make it easier to remove.
2. Put cherries and granulated sugar in a pot and shake it. When the granulated sugar is evenly sprinkled, leave it until the water comes out.
3. Sprinkle lemon juice and Kirschwasser and heat over medium heat.
4. Bring to a boil, cover with a paper lid and simmer for 2 minutes, then remove the paper lid and remove the scum.
5. When the heat is removed, the compote is complete.
6. Remove the frozen pie sheet from the bag and let it thaw at room temperature for about 10 minutes.
7. Prick a frozen pie sheet with a fork in several places.
8. Line a frying pan with parchment paper, place over low heat, add the frozen pie sheet, cover and bake for 15 to 20 minutes.
9. When it is cooked, turn it over, cover it, and bake the back side for 15 to 20 minutes.
10. When all the pie sheets are cooked, sprinkle with granulated sugar and place them inside out in a frying pan.
11. Bake for about one and a half minutes on low heat while pressing with a spatula to caramelize.
Note: It is very easy to burn, so please check the baking condition on the way.
12. Whip the cream until it forms a soft peak.
13. Put the egg yolk and granulated sugar in a bowl and mix well until it becomes whitish.
14. Add the shaken cake flour and mix gently.
15. Warm the milk in a pot until just before boiling.
16. Add warm milk to the bowl little by little, and mix well.
17. Put it back in the pan and heat it over medium heat, and thicken it with a wooden spatula while constantly mixing.
18. Strain the cream and add vanilla extract and mix well.
19. Melt the softened gelatin in a microwave at 500W for 10 seconds and add it.
20. Remove from heat by placing in ice water.
21. When the heat is removed, add the cream that has been whipped and mix.
Note: Stir quickly as it hardens quickly
22. Apply custard cream to the pie sheet and arrange the cherry compote on it.
Note: Before arranging cherries, wipe off the sauce with kitchen paper.
Note: You can make the cross section beautiful by marking the position to cut with a cooking sheet and arranging cherries at that position. (This time, I cut it into 4 equal parts, so I wrote 5 marks.)
23. Then add custard cream and caramelized pie sheet.
Note: Apply the gaps and sides of the cherries so that the cross section is clean.
24. Add custard cream, cherry compote and pie sheet.
25. Chill in the refrigerator for 1 to 2 hours to harden.
26. Decorate with powdered sugar or fresh cream if you like, and you're done.
Note: When cutting, use a bread knife to cut the pie sheet and a regular knife heated in boiling water to cut the custard.
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