Mille-feuille cakes
Mounthwatering mille-feuille cakes! Eating these beauties will turn every day into a sweet party.
What you need to make your mille-feuille cakes:
Ingredients
- 150 g FunCakes Mix for Enchanted Cream®
- 100 g FunCakes Mix for Crème Patisserie
- FunCakes Mix for Dip ‘n Drip – white
- FunCakes edible colouring gel – pink
- FunCakes nonpareils – lots of love
- 350 ml water
- 100 ml milk
- 10 slices of puff pastry
Necessities
- FunCakes baking paper
- FunCakes decorating bag
- Wilton decorating tip #1M
Preheat the oven to 220°C (convection oven 200°C).
Cut the slices of puff pastry in half, pierce them with a fork and let them thaw on a baking tray with baking paper. Put another piece of baking paper and a baking tray on the slices of puff pastry. This prevents the mille-feuilles from rising too far. Bake the puff pastry slices for 20 minutes.
Prepare 100 gram FunCakes Mix for Crème Patisserie according to instructions of the package. Beat this in 5 minutes until smooth.
Prepare 150 gram FunCakes Mix for Enchanted Cream® according to instructions of the package. Beat this in 3 minutes until smooth.
Fill one decorating bag with a decorating tip #1M and crème patisserie. Pipe 5 tuffs cream on 5 slices of puff pastry. Fill one decorating bag with a decorating tip #1M and enchanted cream®. Pipe 3 tuffs enchanted cream above the other swirls.
Mix the pink food colouring with the dip ‘n drip and cover here 5 slices of puff pastry. Decorate them with the nonpareils and place them on the top of the other tompouce halves.
