Paris Thousand Layers

Paris Thousand Layers

Overview

Layers of crispy pastry crust and creamy filling are the characteristics of this dessert. In the early days of Taiwan, the Melaleuca faction was named Napoleon, which means it will be destroyed as soon as it is captured!

Tags

Ingredients

Steps

  1. Make 1 ghee

    Paris Thousand Layers step 1

  2. Mix 2 well

    Paris Thousand Layers step 2

  3. Roll into two balls into a rectangular shape

    Paris Thousand Layers step 3

  4. Ghee balls wrapped in dough

    Paris Thousand Layers step 4

  5. Roll it flat and fold it into three folds

    Paris Thousand Layers step 5

  6. Place in the refrigerator to rest for 30 minutes and then fold, three times in total

    Paris Thousand Layers step 6

  7. Roll out into a square shape and let it rest for 20 minutes

    Paris Thousand Layers step 7

  8. Preheat the oven to 190 degrees and bake for 30 to 40 minutes

    Paris Thousand Layers step 8

  9. Boil sugar with raspberries and lemon zest

    Paris Thousand Layers step 9

  10. Remove from heat and add ice water to soften the gelatine

    Paris Thousand Layers step 10

  11. Place in the refrigerator for 2 hours to complete the jelly

    Paris Thousand Layers step 11

  12. Prepare the Kremlin Sauce Ingredients

    Paris Thousand Layers step 12

  13. Boil fresh milk, vanilla stick and caster sugar. Remove from heat, add whole eggs, stir and heat to 85 degrees

    Paris Thousand Layers step 13

  14. Stir in cornmeal

    Paris Thousand Layers step 14

  15. Mix well

    Paris Thousand Layers step 15

  16. Reheat into filling

    Paris Thousand Layers step 16

  17. To make buttercream, simmer fresh milk, vanilla stick and fine sugar. Remove from heat, add whole eggs, stir and heat to 85 degrees. Remove from heat and add softened butter while stirring until smooth

    Paris Thousand Layers step 17

  18. Get the required amount

    Paris Thousand Layers step 18

  19. Take two fillings and mix them evenly

    Paris Thousand Layers step 19

  20. Put into laminating bag

    Paris Thousand Layers step 20

  21. A layer of filling

    Paris Thousand Layers step 21

  22. A layer of jelly

    Paris Thousand Layers step 22

  23. A layer of filling

    Paris Thousand Layers step 23

  24. Crispy and sweet after one bite, you will have happiness

    Paris Thousand Layers step 24