Thousand-made foil: the essential recipe

For icing:

• 100 g of icing sugar
• 2-3 EL Wasser
• 1 EL zithronnsaft (optional)

• Preparation

  1. Prepare the puff pastry:

  1. Preheat the oven: Preheat the oven to 200oC (180oC rotating heat).
  2. Spread the puff pastry: If you use ready-to-use puff pastry, spread it over a slightly floured surface. If you are made of the home-made puff pastry, spread it over a thickness of about 3 mm.
  3. Cook: Cut the dough into rectangles or squares of equal size. Place the dough on a baking tray covered with baking paper. Cover them with another sheet of baking paper and make them slightly heavier (e.g. with another baking tray) to prevent them from lifting too much.
  4. Cook: Cook the dough for 15 to 20 minutes until golden and crisp. Let them cool.

  2. Prepare the vanilla cream:

  1. Bring the milk to the boil: Put the milk with the sliced vanilla pod (and scraped seeds) in a saucepan. Heat it until it is almost boiling, then remove it from the fire. Remove the vanilla pod.
  2. Mixing egg yolks: In a bowl, mix the egg yolks, sugar and cornstarch well until the mixture is creamy.
  3. Temperate the egg mixture: Slowly pour the warm milk into the egg yolcatcher mixture, stirring constantly.
  4. Drying up the cooking: Pour the mixture into the saucepan and cook it, stirring constantly, until it thicks (about 2-3 minutes).
  5. Add the butter: Remove the saucepan from the fire and incorporate the butter until it is completely melted. Allow the cream to cool.

  3. 3. Prepare the icing:

  1. Stir the powdered sugar to smooth consistency: Mix the powdered sugar with water and lemon juice until smooth and thick icing forms.

  4. Assemble the fireboard:

  1. Create layers: Spread a uniform layer of vanilla cream on one of the layers of puff pastry. Then place another layer of puff pastry on top and spread cream again on top. Repeat this process until you have used all the layers. The top layer must be puff pastry.
  2. Apply the glacis: Spread the icing evenly on the top layer of puff pastry. You can smooth the slush with a spoon or pallet.
  3. Decoration (optional): You can use a thin knife or toothpick to shape the icing into a pattern to obtain the typical pattern of the mile.

  5. Portion:

  • Allow the cardboard to stand in the refrigerator for a few hours (preferably overnight) so that the cream takes hold and the aromas blend well.