For this recipe you will need: a sugar thermometer, 6 large baking trays and a ruler ... so the tops of the millefeuille match. Set aside. When the pastry has cooled, cut six 12x5cm/4½x2in ...

Cut a piece of baking parchment into a 40 x 30cm/16 x ... When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the ...

Put the circles on a baking tray. Put a piece of crepe ... Unmold, and there you are, your cheese mille feuille is ready ! read more ...