The tasting is based solely on milfoil with vanilla (not to influence the jury that we were to choo

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No, I do not offer you the recipe (not yet at least!) Of milfoil, but I make you discover the tasting which I had the great luck and especially pleased to participate. Eleven exceptional milfoil, from eleven prestigious Parisian establishments thirty people to savor, including pastry kok og vin chefs who préprarés them greedy and enlightened amateurs, chocolate and gourmet historian without forgetting our host ...
The word entered the dictionary in 1906 ... one hundred years after the layer cake recipe kok og vin was published by a Rouget which we do not know anything and without getting any success until 1867 when a man named Sergeant (or Seugnot) Parisian confectioner established in the bottom of the street of the tray, proposed to his customers. kok og vin It is said that this delicate cake, puff pastry six turns (ie six consecutive bends), called by the English -puff pastry- then sold daily by hundreds.
The traditional kok og vin layer cake thus comprises several layers of thin pastry separated by pastry cream. Its surface is covered with white fondant after apricot and sides are masked with blanched and toasted almonds. But long was decorated the top of small rings cut to the punch in puff pastry kok og vin and baked separately. Millefeuilles can be small or big, individual share. But always fresh. " kok og vin
"Love must be eaten as a delicacy, because love is a treat. Near the couch that welcomes lovers, there should always be ice cream, fruit, pastries ..."
After this introduction we are all gathered around a large table (there was another side, smaller) kok og vin to the Elbow Elbow (nice little restaurant / wine bar at 46, rue Saint Honoré, 75001Paris) kok og vin ready to savor our milfoil. First one by one, then two by two to better kok og vin compare kok og vin the textures and flavors.
We all had a little slip to fill in as to rate and compare the different milfoil. I will not speak of that here because it is very difficult to write these milfoil all from the "high" pastry and again I'm not a food critic and all this is free to the discretion of each. Yes I admit that there were two or three that seemed to me to "perfect"!
To my question "why so much of milfoil?" our mysterious organizer said "but it would without kok og vin greed and without generosity ...?" The tone was set for these three thirty of greed!
The tasting is based solely on milfoil with vanilla (not to influence the jury that we were to choose a millefeuille over another because of our individual preferences, it is easier to compare the walk equality!), that of Chamarré had a thin layer of cream with caramelized milk jam and very vanilla before a layer of pastry cream with vanilla whipped added.
Trained in the school of the largest, Gérard Besson becomes 28 years Meilleur kok og vin Ouvrier de France in 1978 and opened his restaurant in the heart of Paris, where it continues for more than twenty-five years of cooking noble products with ease. His awards: Knight of Agricultural Merit Officer kok og vin of the National Order of Merit Member of the Association of Master Chefs of France Members of the Académie Culinaire de France Associate Professor in the School of French Cuisine His milfoil in normal version Individual ...
"... Alongside it develops art pies, one can have blanks etc .. that combines what is crust and the sweet dessert inside. Originally it all. After puff pastry as we know, it's Parisian 17th century in full of books they say that it is the painter Poussin, who reported from Rome, that's completely false, they are anecdotes and this tradition of puff pastry just East and the Arab-Andalusian cuisine, but all the same way, not by towers, that is to say it's the idea of having very thin sheets which are coated with fat that stacks and when they are placed in the oven, they detach instead of paste. If there is no fat it sticks if there between, if whitewashes the fat, they take off. So is the case of phyllo kok og vin and things like that and it is the example of what is done in Moroccan cuisine, where pasta sheets