What is Mille-Feuille?

Mille-feuille is a distinct type of sweet French pastry, which consists of many layers of separate filling. The term "Mille-feuille" can also be written as two separate words, like "Mille feuille" or as the only phrase, like "Millefeuille". This dessert also goes through many other names and has also been referred to as a cream cut, cream cut or vanilla cut. In the United States, it is commonly known as Napoleon. However, it is not based on Emperor Napoleon I, as is often assumed. It is a more likely derivative of the French term "napolitain", which refers to the Italian area of ​​Naples, where sophisticated layered desserts were common. Napolitain is also the name of the French dessert, which is a specific type of Mille-senile. This applies to numerous layers used to composition Treat. Most cakes of this kind have between two and seven layers of bread. These layers are in itself made by folding puff pastry many times to create a finished product. The upper part is covered with white icingThe stripes of chocolate icing are then layered at the top and fought into a distinctive design commonly associated with this treatment.

This cake can be made in a rectangular or oval shape. There are many variations that include a wide range of flavors. Filling commonly used for this type of desserts include jam, whipped cream, cream, walnut paste, canned food and cleaned fruit. The upper part of the treatment can be covered in Czech icing, jam or powder sugar.

various versions of this desserts can be found around the world. In England, the popular type of Mille-Feuille is known as the Bavarian slice has the filling of raspberry jam. Napoleonbakelse from Finland and Sweden ends with currant jelly. France Napolean is filled with an almond paste.

In many countries, including the United States and Italy, Mille-Feuilles are not limited to the dessert menu. Some variations have also been developed as appetizers. These have a filling made of cheeseor spinach. The upper part can also be covered with cheese topping. This version of the pastry is served warm, unlike dessert, which is usually consumed at room temperature.