Millefeuilles, Gateau

Ingredients

• some good puff-paste
• spread each round with any icing to taste
• put a glace fruit on the apex

Method

1. 1

   Cut rounds from puff paste, bake until lightly colored.

2. 2

   Once cooled, spread icing on each round and stack them into a pyramid.

3. 3

   Garnish with fruit, nuts, and icing rosettes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 109. The excerpt below is the record exactly as published.

Millefeuilles, Gateau (also known as Gateau Milfras). — From some good puff-paste, not too thinly rolled out, cut some rounds, the first the size of a plate, the rest decreasing in size ; place these separately on papered baking tins and bake till lightly coloured and cooked. Now lift out the tins, lay white paper over the rounds, and a lightly weighted iron baking sheet on this and leave till cpiite cold, when you spread each round with any icing to taste, arranging each on top of the other till you have built them up into a kind of pyramid, put a glace fruit on the apex

Cook this with the app: pantry check, scaling, and the assistant.