This Napoleon recipe has conquered me! With puff pastry, pastry cream and sour cherries Ingredients: puff pastry - 600 g (21.16 oz) water - 20 ml (0.7 fl oz) IN THE OVEN 180 °C (356 °F)/20 MIN For the cream: vanilla flavored pudding powder - 120 g (4.23 oz) sugar - 120 g (4.23 oz) milk - 800 ml (27 fl oz) Leave it to cool down at room’s temperature whipped cream - 200 g (7 oz) sour cherries - 50 g (1.76 oz) powdered sugar - 10 g (0.35 oz) almond flakes - 40 g (1.4 oz) IN THE FRIDGE 2 H | Cookrat

500K views · 1.4K reactions | Learn the authentic recipe for Mille-feuille: www.tasteatlas.com/mille-feuille | TasteAtlas | Facebook

In French, “Mille-feuille” typically refers to the classic French pastry that consists of thin layers of puff pastry and cream. Today, I'm going to show you a different use of the word from one of the most popular hot pot recipes in Japan: Mille-Feuille Nabe with napa cabbage and thinly sliced pork belly. (The most important thing when making this nabe is to pack the layers tightly! When the napa cabbage is being cooked, it releases water and shrinks.) RECIPE ▶️ justonecookbook.com/mille-feuille