For the Puff Pastry section of the Modern Baker Challenge, I’ve decided to take a more organized approach to baking and posting the recipes. In previous sections, I made the recipes roughly in order (although not always) and wrote and published posts as I finished each recipe. As a result, I would often publish several recipes in a row over the course of a few days and would usually finish the section well before the end of the allotted time frame.
At the beginning of the month, as we moved into the Puff Pastry section, I decided to institute “Modern Baker Mondays”. As the name implies, I’ll be posting the recipes on Mondays. I’m going to post one per week, in the order the recipes appear in the book, regardless of when and in what order I actually bake them.
This week’s Modern Baker Mondays offering is the last in a series of sweet mille-feuille, which included chocolate-filled Napoleons and raspberry mille-feuille. The feuillettés are similar to the raspberry mille-feuille, the main differences being size (the feuillettés are mini mille-feuille) and the use of crème anglaise instead of pastry cream.
The feuillettés are comprised of four components — crème anglaise, macerated berries, whipped cream, and disks cut from a baked pastry layer.
Making the crème anglaise is the most time-consuming part, but it’s not difficult. And it’s so good, you may find yourself making it again to use for other things, like berries and cream or crème anglaise ice cream.
Once everything is prepared, it’s just a matter of putting the feuillettés together. This simply involves layering pastry disks, whipped cream, berries, and crème anglaise. So easy a child could do it. Really.
We had fun putting these together, and even more fun eating them.
This was a simple, stunning, and delicious dessert. It would make the perfect finish to a summer dinner party.