Form a circle with the least pleated strips of chocolate placed around the rim of the cake, and in the center, place the most fan-shaped strips to form a rose (see photo page 72).
~~~ 82 Millefeuille (Preparation and Baking) Bake the dough in advance and fill as desired at the last possible minute (they are best if eaten no longer than an hour after they are assembled). PREPARATION
20 minutes
BAKING TIME
20 minutes per sheet
RESTING TIME
1 hour, minimum
INGREDIENTS
For 1 cake, serving 6 persons, or 6 individual pastries 1 pound 7 ounces (650 g) quick flaky pastry dough (Recipe 4) or classic flaky pastry dough (Recipe 3)
UTENSILS
Baking sheet Rolling pin Fork Serrated knife
Preparing the Dough: On a lightly floured board, roll out the dough into 3 rectangles, 8" by 12" (20 by 30 em) and about 11ls" (2 mm) thick. So that the dough does not shrink during baking, lift each rectangle of dough and let it fall back onto the board several times while rolling it out. Fold each rectangle of dough in 2 and leave for 1 hour (or overnight) in the refrigerator. Baking: Preheat the oven to 425째F (220째C). Unfold 1 rectangle of dough and place it on a slightly damp baking sheet. Prick all over with a fork. Bake for 20 minutes. Prepare and bake the remaining 2 rectangles of dough as you did the first one. Note: To make individual portions: once the Millefeuille is assembled, cut it carefully into 6 rectangles using a serrated knife. 152