I recall my mom making a dessert only a handful of times.
She called it the "1000 layer cake". Better known as a napoleon or mille feuille.
I know I asked her to make it more times than she actually did.
Being told "it takes a long time to prepare" didn't seem fair as a child. Who cares? That's what weekends are for right?
As an adult who now bakes, hearing my mom tell me she used to make the pastry herself makes all the difference in the world.
You don't need to make the puffy layers yourself. There are many grocery stores that carry frozen puff pastry which taste just as wonderful.
I usually have a box in the freezer myself.
So when I brought a bunch of peaches home from the market on Friday I knew I wanted to create something fancy shmancy, somewhat adult, and I remembered my moms 1000 layer cake.
Mission: find a suitable jam type filling that uses the peaches in a manor I am not accustomed to.
I made a compote of sorts with brown sugar, a touch of honey and balsamic vinegar.
This paired with the pastry cream that had a hint of Grand Marnier worked in between the layers of flaky pastry.
Thanks mom for introducing me to this dessert many many years ago.
I only hope this will make you proud!
I'm listening to: Peaches - The Presidents of the United States of America
Balsamic Peach Mille Feuille
1 sheet puff pastry
Balsamic peach compote
Icing sugar for dusting
Cut the puff pastry sheet into 3 sections. slightly roll width wise an additional 1/2 inch or so.
Prick with a fork and place onto a parchment lined baking sheet, chill for about 10 minutes. Add a second layer of parchment to the top and place another baking sheet on top, bake in preheated 375 oven for about 8 - 10 minutes. Remove the baking sheet and parchment and bake an additional 5-10 minutes or until lightly brown.
1 c. milk
1 tsp. vanilla
4 egg yolks
2 tbsp. sugar
3 tbsp. cornstarch
1 1/2 tbsp. butter
pinch of salt
1 tbsp. Grand Marnier
2 tbsp. whipping cream
In a pot heat the milk and vanilla to a simmer. (medium heat) Do not boil.
In a bowl whisk the yolks, sugar, salt and cornstarch.
Once the mix mixture is heated add to the yolks 1 ladle at a time while whisking constantly (so you don't scramble the eggs) until all the milk has been incorporated.
Pour back into the pot and heat while stirring for about 3-4 minutes until the cream starts to thicken.
Remove from heat and add in the butter and Grand Marnier.
Cover with plastic wrap right on the surface and refrigerate until cool.
Once cooled, whip the cream until a medium peak happens and add into the cream.
4 tbsp. water
2 tbsp. brown sugar
1 tbsp. honey
1 tbsp. balsamic vinegar
1/2 vanilla bean
1/2 tsp. cinnamon
Peel and cut peaches. Add all the ingredients into a pot and simmer for about 20 minutes. Stir occasionally.
Remove to a bowl and cover with plastic wrap on the surface and cool completely.
Place 1 pastry on a plate, layer with the cream - reserving 2 tbsp. (not to the sides as the weight of the other layers will do that for you). Add the second layer of pastry and smooth out the last bit of cream so that the peaches will not drip. Top with the peach mixture (if a bit liquidy, no need to use that just spoon on the peaches).
Add your final layer of pastry, dust with icing sugar and place in the fridge for at least 1 hour to set.
Cut with a serrated knife and serve.