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Frankie WONG posted an update
First time making Mille Fleur🧡✨
from pastry cream to the Pâte Feuilletée with all the decorations. Spent me 3 hours lol. Even making it the second time to refine it. But the results proof it worth.🤌🏻💋
@fw.pastry_
Lana Mihajlović, Judy Keegan and 10 others11 Comments-
Wow! Great job!
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Se ve super apetitoso!!!Enhorabuena por el resultado logrado
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Level:
Executive Chef
Cuando las cosas se hacen con el corazón …Enhorabuena! Un trabajo de 10!👏👏
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Level:
Scoolinary Team
Wow Frankie! ✨
This photo is stunning! The layering is sharp, the raspberries are perfectly aligned, and the light dusting of sugar adds elegance without overwhelming. Also, the contrast between textures is visually satisfying — flaky, glossy, creamy… everything sings! 🎶
What’s the one thing that surprised you the most while making it from scratch? Was it the puff pastry or the assembly process?
And hey, if you’re proud of it (you should be!), don’t forget to share this beauty on your Instagram Stories tagging @Scoolinary_en 😉-
@Sol Damiani Thank you! I have tag it on my story, feel free to share it🧡
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Level:
Scoolinary Team
That looks amazing , it’s clear you’ve got great pastry skills!
Do you have any tips for keeping puff pastry from getting soggy and losing its crispiness when adding the pastry cream and assembling the dessert?
Thanks for sharing it with us! 🙌🏻-
@Sussan Estela Olaya Thank you so much! Yes, slightly add more cornstarch in the milk for your pastry cream to make it thicker and not watery. It helps stay up and doesn’t make soggy🧡
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Level:
Scoolinary Team
@frankiewong That’s an excellent tip and very smart from a technical standpoint. Slightly thickening the pastry cream with a bit more cornstarch not only improves its structure but also really helps keep the puff pastry layers from getting soggy. Thanks for sharing it with the community!
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¿How you eat it? ¿Is for human being? looks so good 📸
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Level:
Stagier
Qué bonita presentación. Y encima tiene que estar rico.
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Level:
Sous Chef
Three hours well spent! It looks absolutely stunning! Mille Feuille isn’t easy, and doing it all from scratch (twice!) shows real dedication. That flaky pastry and cream combo is always worth the effort. Bravo!
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