Chocolate Orange Mille-Feuille
Check out the video tutorial!
Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com
1.) I only have two baking sheets, what can I use instead to weigh down my pastry dough while it bakes?
Answer: For best results we do recommend using a baking sheet to weigh down the pastry during the first ten minutes of baking. However, you can use a 9 x 13 inch metal baking pan as a substitute. Glass 9 x 13 casserole dishes are too heavy, but the metal baking pans work great! The 9 x 13 baking pans are smaller than the dimensions of the baking sheet so you will want to make sure that all of the pastry rectangles fit under the 9 x 13 inch pan when it is placed on top of them.
2.) Can I make components of this recipe in advance?
Answer: Yes! The pastry sheets and pastry cream can be made up to 3 days in advance. Store the pastry cream in the refrigerator and the pastry sheets in an airtight container at room temperature. Make the icing just before assembling the treats.
3.) How do I prevent my dough from sticking to my work surface when I am rolling it out?
Answer: To help prevent your dough from sticking move it around while rolling it out and dust the work surface under the dough with a little flour after lifting it up each time.
4.) How many rectangles do I need to cut to get my desired portions?
Answer: Check out the guide chart below!
5.) In step 9 the directions say to add some of the hot milk mixture to the egg yolks to temper them. What is tempering?
Answer: If eggs or egg yolks are added directly to a hot mixture, you risk scrambling the eggs. Tempering is the process in which a portion of warmer liquid is slowly added to eggs or egg yolks and mixed. With this method, the eggs gradually heat up so that your final mixture becomes silky, thick, and homogeneous.
6.) What is the best way to zest an orange?
Answer: When zesting citrus collect the outside peel and not the pith. The pith is the white material between the peel and the flesh. It has a bitter flavor. Put the zester in your dominant hand and the orange in the other. From the top to the bottom of the orange, drag the orange over the zester mini blades in a downward motion. Rotate the orange and repeat until the peel is removed. If using a cheese grater, place the grater on a small plate. Find the finest holes on the grater. Hold the top of the grater with your non-dominate hand and with your other hand hold the orange vertically and drag it carefully down one side of the orange, tilting it slightly to the curve of the fruit. Turn the orange and repeat until all of the peel is removed.
7.) Why do we poke holes in the pastry dough with a fork before baking?
Answer: Poking holes in the dough with a fork is a method called docking. Docking allows steam to escape while the pastry is baking and helps prevent it from puffing up.
- Before pre-heating oven make sure that oven racks are adjusted to the center.