Mille Feuille Pastry Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

Mille Feuille pastry is made by laminating layers of butter in between dough to make puff pastry.

Puff pastry is a buttery, flakey pastry that works well with sweet desserts.

There are 3 layers of puff pastry for mille feuille.

You can even make Mini Mille Feuille desserts by cutting your puff pastry into squares after you have baked them.

Mille Feuille Pastry Recipe

You’ll be able to make enough puff pastry for 2 full sized mille feuille cakes.

If you only want to make 1 cake, store your excess puff pastry in the fridge for 2 days, or freeze it for up to 1 month.

Mille Feuille Pastry Recipe

Mille Feuille Pastry Recipe

How to make puff pastry to use for mille feuille recipe
Prep Time3 hrs
Course: Dessert
Keyword: dessert
Yield: 2 mille feuille cakes

Materials

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold, unsalted
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup all purpose flour

Instructions

  • Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
  • Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour 1 1/4 cups water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used. There is enough puff pastry dough to make 2 mille feuille recipes. If you only want to make one, cut the dough in half and place it in the fridge or freezer until you want to use it.
  • Roll the dough into a long rectangle. It should be as thin as you can possibly make it. It should be ~1/4" in thickness or less.
  • Cut the puff pastry on a cutting board into 3 equal portions.
  • Using a large baking pan, place parchment paper on the baking pan to line it.
  • Place puff pastry on the baking pan (usually only 2 pieces fit on the baking pan).
  • Place another layer of parchment paper on top of the puff pastry.
  • Put another baking pan on top of the puff pastry. You'll be using this is weigh down the puff pastry in the oven. This is critical, because you want your puff pastry as thin as possible for your dessert.
  • Bake the puff pastry for 18- 25 minutes until golden brown in color.
  • Place the puff pastry on a wire rack until full cooled.
    Mille Feuille Pastry Recipe
  • Your puff pastry is ready to use for mille feuille.

Vanilla Custard Filled Croissants Recipe

As an Amazon Affiliate, I earn from qualifying purchases.

Vanilla custard filled croissants are filled with a sweet, creamy vanilla bean custard.

It’s best to use freshly baked croissants that are flakey, buttery, and melt in your mouth. Making croissants is quite the process! It’s about 3 days to make the croissant dough, but it’s worth all of the effort!

The vanilla custard needs to be chilled prior to using, therefore it’s ideal to make the custard the day before you need to fill the croissants.

Vanilla Custard Filled Croissants Recipe

Once the croissants have cooled to room temperature, you’re ready to fill them with your custard using a piping bag fitted with a medium sized round tip.

Each side of the croissant needs to be filled with custard, so you can see 2 entry points to fill the croissants.

Vanilla Custard Filled Croissants Recipe

Store your vanilla custard croissants in the fridge until you’re ready to serve them. They are the most fresh the same day you make them.

If you’re wanting to freeze the croissants, you can put them in the freezer for up to 1 month. Place the croissants in the oven at 350 degrees F for 7 minutes to crisp them up again.

Vanilla Custard Filled Croissants Recipe

How to make a vanilla custard filled croissant from scratch
Prep Time3 d
Active Time20 mins
Total Time3 d 20 mins
Course: Breakfast
Yield: 15 croissants

Materials

Croissant Dough

  • 500 g all purpose flour
  • 55 g sugar granulated
  • 11 g instant yeast
  • 12 g salt
  • 40 g unsalted butter room temperature
  • 140 g water
  • 140 g milk

Lamination

  • 280 g unsalted butter (for lamination) cold

Egg Wash

  • 1 egg
  • 1 tsp water

Vanilla Bean Custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter
  • 2 cups milk
  • 2 tsp vanilla extract

Instructions

Day 1

  • Place 500g all purpose flour, 55 g sugar, 11 g instant yeast, 12 g salt, 140 g water, 140 g milk, 40 g unsalted room temperature butter in a stand mixer fitted with the dough hook.
  • On low speed, beat the dough for about 3 minutes. The dough should come away from the sides of the bowl nicely.
  • Shape the dough into a flattened sphere, and cover with plastic wrap. Put the covered dough on a plate, and place it in the fridge overnight.

Day 2

  • Cut the butter for your lamination into ~ 1 cm thickness. Arrange the butter on a piece of plastic wrap or parchment paper that is quite large. Place another piece of plastic wrap or parchment paper on top.
  • You can either pound the butter with your rolling pin, or push the butter with your hands to create a square. The square needs to measure a perfect 17 x 17 cm square. Place the butter in the fridge.
  • Roll our your croissant dough until it measures 26 x 26 cm.
  • Take the cold square butter and place it in a diamond shape on the dough.
    How to make butter sheet
  • Fold the edges of the dough over the butter to completely encase the butter. Seal the edges by pressing them together.
    How to place butter in croissant dough
  • Roll out the dough until it measures 20 x 60 cm.
  • Fold the croissant dough into a letter shape.
    how to fold croissant dough
  • Cover the dough in plastic wrap and refrigerate for 30 minutes.
    how to laminate croissant dough
  • Place the dough on your counter with the "open side" facing you. Roll out the dough for a second time until it measures 20 x 60 cm. Fold the croissant dough into a letter shape. Cover the dough in plastic wrap and refrigerate for 30 minutes.
  • Place the dough on your counter with the "open side" facing you. Roll out the dough for a third time until it measures 20 x 60 cm. Fold the croissant dough into a letter shape. Cover the dough in plastic wrap and refrigerate overnight.

Day 2 Vanilla Custard

  • Vanilla custard needs to chill for a few hours, therefore it's best done the day before you need it.
  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. Add vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for at least 2 hours before using.

Day 3

  • Gently roll out the dough until it reaches 20 x 110 cm. Place it in the fridge if the dough resists too much while rolling. A 20 min rest in the fridge will let the gluten relax.
  • Lift the dough and it will become a little bit smaller in length, but you should still have 100 cm of dough length to work with.
  • Place the dough on a cutting board, and on the top of the dough, mark 12.5 cm all the way along the dough.
  • Along the bottom of the dough, begin by marking 6.25 cm, then continue marking 12.5 cm.
  • Cut the dough diagonally to create triangles for your croissants.
    how to cut croissant dough
  • For each triangle, on the end opposite the point of the triangle is a flat piece. Cut the middle of the flat piece ~ 1.5 cm into the dough.
  • Gently pull the dough to make it a bit longer. It's easiest if you use your hands to gently make the dough longer to roll.
  • Place the dough on the counter, and start with the flat piece, roll the dough onto itself and place the tip of the triangle down. Place the rolled croissant on the baking sheet. Repeat until all of the croissants are arranged on their baking sheets.
  • Using the egg wash, brush the egg/water mixture onto the croissants. Make sure you cover every surface of the croissant, as this prevents the dough from drying out. Let the dough proof for ~2 hours. It should be in a room that's about 24-26 degrees C.
  • When you're ready to bake your croissants, give them another egg wash, right before putting them in the oven.
    how to proof croissants overnight
  • Bake the croissants at 410 degrees F for 7 min, then turn down the oven to 375 degrees F for 13 minutes.
  • Let the croissants cool on a wire rack until they are room temperature.

Filling the Croissants

  • Place the custard in a piping bag fitted with a medium sized round tip. The tip should be big enough that the custard can flow through the tip easily.
  • Press the tip into one side of the croissant until it's about halfway into the croissant. Fill the croissant until the custard starts coming out of the hole you made with your tip. Repeat on the other side of the croissant.
    Vanilla Custard Filled Croissants Recipe
  • Serve immediately, or place them in the fridge or freezer for another day.
    You can freeze the croissants for up to 1 month in the freezer. Crisp them up in the oven for 7 minutes at 350 degrees F.

Hazelnut Flour Cookie Ideas

As an Amazon Affiliate, I earn from qualifying purchases.

Hazelnut flour has a nutty aroma to it when your cookies are baking in the oven.

Hazelnut flour is can be added to many different types of cookies including chocolate chip cookies, shortbread cookies, sandwich cookies, and thumbprint cookies.

Hazelnut Amaretti Cookies

Hazelnut amaretti cookies have a cherry, hazelnut flavor to them.

Amaretti liqueur is added to the cookie dough to flavor these tasty crinkle cookies.

Hazelnut amaretti cookies rolled in sugar and then baked in the oven for a sweetened finish to the cookies.

Double Chocolate Hazelnut Cookies

Double chocolate hazelnut cookies are full of chocolate!! They can be overwhelming with their gooey chocolate oozing from the inside of the cookie.

Double chocolate hazelnut cookies are made with both almond flour and hazelnut flour for a nutty undertone to the cookies.

Cocoa powder is added to the cookie dough to make this a double chocolate cookie.

Not only that, there’s chocolate chunks in the dough as well, that melt in the oven, making these cookies ooze with chocolate.

Hazelnut Flour Cookie recipes

Hazelnut Coconut Cookies

Hazelnut coconut cookies have a fruity, woody flavor to them.

Coconut flakes and hazelnut flour make up the base of the cookie dough, which adds a crunchy texture to these cookies.

Chocolate Hazelnut Thumbprint Cookies

Chocolate hazelnut thumbprint cookies look irresistible with the chocolate centers!

Chocolate hazelnut thumbprint cookies are made by adding vanilla extract, hazelnut flour, and almond butter to the base of the cookie dough.

The cookies shaped and pressed in the center of the cookie prior to baking.

After the cookies have cooled, a coconut-chocolatey center filling is made and added to the middle of the thumbprint of the cookie.

Stuffed Hazelnut Chocolate Chip Cookies

Stuffed hazelnut chocolate chip cookies have a chocolatey- hazelnut center filling to them when you bite into the cookie.

The cookies are made with hazelnut flour, chopped up hazelnuts, mini chocolate chips, and vanilla extract to make this hazelnut flavored cookie.

The cookies are assembled by putting a little dough on the bottom, and then putting a layer of chocolate hazelnut spread in the center of the cookie.

The cookie is covered in another layer of cookie dough and then baked in the oven to create these hazelnut stuffed chocolate cookies.

Hazelnut Cardamom Cookies

Hazelnut cardamom cookies are spiced cookies that have nutty aroma to them when they bake in the oven.

Hazelnut cardamom cookies are made with hazelnut flour, vanilla extract, and chocolate chips to give these cookies a delicious chocolate and vanilla flavor to go along with the nutty cookie dough batter.

hazelnut flour cookies

Brown Butter Hazelnut Shortbread Cookies

Brown butter hazelnut shortbread cookies taste rich and buttery with a hint of nutty flavor.

Butter is browned on the stovetop over low-medium heat.

You’ll actually see the color changing to a medium brown color when it’s finished cooking.

The brown butter is cooled, and mixed into the shortbread dough, along with the hazelnut flour and almond flour.

The hazelnut shortbread dough needs to be chilled prior to cutting it, therefore the dough is made into a log and put in the fridge for 30 minutes prior to cutting.

You can make your cookies big or small, depending on how big your log of cookie dough is.

The buttery hazelnut cookies are baked in the oven, and can be enjoyed as soon as they are cooled down. Yum!

Hazelnut Chocolate Sandwich Cookies

Hazelnut chocolate sandwich cookies have 2 hazelnut cookies on either side, and then have a chocolate center filling.

Hazelnut cookies are prepared by adding hazelnut flour, chopped up dates, and vanilla extract to the cookie dough.

After the cookies have baked in the oven, a chocolate center filling is prepared and piped in the center of the cookies.

The hazelnut cookies have a sandwich look to them, making them look very tempting!!

Hazelnut Dacquoise Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

Hazelnut dacquoise is a spongy cake base with a bit of crunch to it. Chopped hazelnuts add the crunchy part of this cake base.

Hazelnut Dacquoise Recipe

Dacquoise is a spongy layer made of beaten egg whites.

The egg whites are folded in with blended hazelnuts, so it’s not overmixed.

When you beat the egg whites until stiff peaks, this creates small air pockets.

The air pockets create the sponge layer of the cake. By overmixing the blended hazelnuts, this can cause the cake base to be too dense.

The dacquoise is baked in the oven until it has turned a light brown color.

Hazelnut dacquoise can be cut to fit your cake base, or frozen and used at a later date.

hazelnut dacquoise recipe

Hazelnut Dacquoise Recipe

How to make hazelnut dacquoise recipe for a cake base
Prep Time30 mins
Active Time20 mins
Course: Dessert
Keyword: dessert
Yield: 1 12 x 16″ cake base

Materials

  • 320 g roasted hazelnuts
  • 1 tbsp sugar granulated
  • 8 egg whites
  • 1/3 cup sugar granulated
  • 1/8 tsp cream of tartar
  • pinch salt
  • 1 tsp vanilla extract
  • 1 2/3 cups powdered sugar

Instructions

  • Roast 320 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
  • Place 100 g of roasted hazelnuts aside for later.
  • Place the other 220 g of hazelnuts into a food processor.
  • Add 1 tbsp of granulated sugar.
  • Blend the hazelnuts on low, and then on high until the hazelnuts are a fine texture. They only need about 10-25 seconds of blending in total. You don't want to overdo it and make a paste.
  • Set aside the blended hazelnuts for later.
  • Using a hand mixer, beat the 8 egg whites, 1/3 cup sugar, 1/8 tsp cream of tartar, and a pinch of salt on high until the egg whites form stiff peaks.
  • Add 1 tsp of vanilla extract and beat again until it's mixed throughout your egg whites.
  • Using a spatula, gently fold in the blended hazelnuts and 1 2/3 cups icing sugar into the egg whites. Do not overmix. You want the egg whites to maintain the air you just beat into the egg whites.
    how to make hazelnut dacquoise from scratch
  • Chop the 100 g of roasted hazelnuts that you set aside.
  • Line a 12 x 16" pan with parchment paper.
  • Place the egg white mixture into the pan and spread evenly using a spatula. The mixture will not even out in the oven, so it's best to even it out as best you can before putting it in the oven.
    Hazelnut Dacquoise Recipe
  • Place the chopped hazelnuts evenly around the hazelnut dacquoise.
  • Bake the hazelnut dacquoise for 20-22 minutes at 340 degrees F until the egg whites are a light brown color.
  • Let the dacquoise cool, then lift it out grabbing with the parchment paper at either end.
    how to make Hazelnut Dacquoise
  • You can cut the dacquoise to fit your cake bottom. You can also freeze the rest of it if you don't use all of it with your recipe. Store in the freezer for up to 1 month.
how to make Hazelnut Dacquoise

Shortbread Cookies with Rice Flour

As an Amazon Affiliate, I earn from qualifying purchases.

Shortbread cookies are a classic cookie to serve around the holidays.

Shortbread can be cut into beautiful holiday shapes for this special time of year.

Shortbread cookies made with rice flour give the cookies their signature crunchy texture on the outside, and delicate cookie on the inside.

Shortbread Cookies with Rice Flour

Shortbread cookies need to have a couple of holes poked into the cookie.

The holes allow heat to escape the cookie, giving you an evenly baked cookie.

If you forget to poke holes in your shortbread, the cookies can have uneven baking and may look a little discolored.

Shortbread Cookies with Rice Flour

Berry sugar is a finer sugar that will dissolve more quickly into butter than regular sugar.

Berry sugar is used for shortbread cookies because it gives the shortbread a finer texture than granulated sugar.

Shortbread Cookies with Rice Flour

How to make shortbread cookies using rice flour
Course: Dessert
Keyword: cookies
Yield: 36 cookies

Materials

  • 1 cup butter room temperature
  • 1/2 cup berry sugar
  • 1 tsp vanilla extract
  • 1/2 cup rice flour
  • 1 1/2 – 1 3/4 cups all purpose flour

Instructions

  • Using a stand mixer, cream butter until fluffy.
  • Add sugar and cream together.
  • Add vanilla extract and cream together on low.
  • Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
  • Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
  • Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
  • Use cookie cutters to cut the dough into shapes.
  • Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
  • Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
  • Store cookies in an airtight container for up to 4 weeks.

How to Make Edible Cookie Dough for Ice Cream Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

What is edible cookie dough

Edible cookie dough uses a combination of butter, brown sugar, and vanilla extract to create the memorable flavors of cookie dough. Edible cookie dough is made without using eggs.

how to make Edible Cookie Dough for Ice Cream Recipe

Edible cookie dough can be made with cooked flour if you’re concerned about bacteria in the flour.

Heat treat the flour until it reaches 166 degrees Fahrenheit.

You can do this in the oven, or in the microwave (heat for about a minute).

Use a thermometer to measure the temperature of the flour to ensure the flour has reached the proper temperature.

Edible Cookie Dough for Ice Cream Recipe

When to add edible cookie dough to ice cream

Edible cookie dough needs to be added at end of the churning process when making ice cream.

The base of vanilla ice cream needs to churn for about 20 minutes until it’s thick like soft serve ice cream.

Add the edible cookie dough by using a melon baller scoop. Only fill the scoop about 1/3 full of the melon baller.

As the ice cream churns, add a small amount of cookie dough using the melon baller until you’ve added all of the cookie dough.

This should take a few minutes to add in all of the cookie dough.

If you’re wanting to add chocolate chips into your cookie dough ice cream, add them in after the cookie dough has been mixed into the dough.

Once your chocolate chips and cookie dough are completely mixed in, your ice cream is ready.

Freeze your soft serve ice cream for a few hours so it firms up. Serve your cookie dough ice cream with your favorite toppings and enjoy!

Edible Cookie Dough for Ice Cream Recipe

How to make edible cookie dough for cookie dough ice cream
Prep Time10 mins
Total Time10 mins
Course: Dessert
Yield: 0.5 cup

Materials

  • 1/4 cup butter unsalted, softened
  • 3 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1/3 cup all purpose flour
  • pinch salt
  • 1/3 cup chocolate chips chopped

Instructions

  • Cream the softened 1/4 cup of butter with 3 tbsp of brown sugar and 2 tbsp of granulated sugar using a stand mixer.
  • Add in 1 tbsp milk and 1 tsp vanilla extract and mix together.
  • Add 1/3 cup of flour and a pinch of salt and mix on low speed until combined.
  • Add 1/3 cup of chopped chocolate chips and mix together to create your edible cookie dough for ice cream.

5 Tart Filling Recipes

As an Amazon Affiliate, I earn from qualifying purchases.

Tart filling recipes can be made from custard, sugar syrups, jam, or ganache. Tarts are a sweet dessert than be made with fruit, berry, chocolate or nut fillings.

Tart Filling Recipes

Lemon Tart Filling

Lemon tarts are filled with lemon cream custard. Lemon cream has a thicker custard consistency, and is much more creamy and smooth than lemon curd.

Lemon cream is made by making a custard thickened with eggs over a double boiler.

At the end of the lemon custard it is thinned out by adding cubed butter to make it buttery and creamy.

Lemon tarts can be topped with drizzled white chocolate ganache to give the tarts a sweeter finish.

Tart Filling Recipes

Butter Tart Filling

Butter tart filling is made by combining butter, brown sugar, vanilla extract, and an egg over medium head to create a sauce. Butter tarts get their syrupy makeup from adding corn syrup to thicken the sauce.

Raspberry Ganache Tart Filling

Raspberry ganache tart filling is made by pureeing raspberries and removing the seeds by a strainer.

Once the raspberries are pureed and deseeded, it is warmed up in a saucepan with heavy cream.

Just before the cream starts to boil, the raspberry cream mixture is poured over chopped up white chocolate.

The raspberry ganache is mixed until it becomes smooth and glossy.

The tart filling is added to the tart shells after they have been baked, and need to chill for a few hours before serving.

Blueberry Ganache Tart Filling

Blueberry ganache tart filling is made by adding blueberries to heavy cream and warming in a saucepan.

As the blueberries cook, they will become soft and easy to break and squeeze the juice out of them.

Once the heavy cream and blueberries are almost boiling, they are strained through a strainer to remove the skins of the blueberries.

The blueberry juice and heavy cream mixture is poured over a bowl of chopped up white chocolate to create the blueberry ganache tart filling.

Chocolate Tart Filling

Chocolate tart filling is made by heating butter and heavy cream in a saucepan until almost boiling.

The hot cream and butter mixture is poured over a combination of equal parts bittersweet dark chocolate and milk chocolate to create a chocolate ganache tart filling.

The chocolate and cream and mixed together until smooth, and then poured into a tart shell. The tart shell is made of crushed Oreo’s and butter to give it a bit of a sweeter shell.

The chocolate tart should be chilled for a few hours prior to serving.

Best Cookies and Cream Ice Cream Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

The best cookies and cream ice cream recipe is creamy, decadent, and will have you coming back for more!

Our cookies and cream ice cream recipe can be made up in about 5 minutes of prepartion time, and only 25 minutes churning in the ice cream maker.

Once it comes out of the ice cream maker, it’s more like soft serve ice cream. The consistency is perfect for placing the ice cream in between 2 cookies to serve as an ice cream sandwich.

Best Cookies and Cream Ice Cream Recipe

I recommend using the Cuisinart Pure Indulgence Ice Cream Maker.

You freeze your ice cream bowl for 24 hours, then place it in your ice cream maker.

Place your plastic mixing part inside the bowl, and then put the lid on.

There’s only 1 button of on and off.

They make it simple to make ice cream in about 20-25 minutes. Make sure to set up your ice cream maker in a different room that you can close the door. Churning ice cream is a loud process, but once it’s done, you’ll love making ice cream!!

cookies and cream ice cream

What kind of cookies should you use for cookies and cream ice cream

Oreo’s are the best cookie to use for cookies and cream ice cream. They have the sweet icing center, with the crunchy cookie on the outside. The flavor is to die for when using Oreo’s for cookies and cream ice cream.

What kind of cookies should you use for cookies and cream ice cream

What flavor is cookies and cream

Cookies and cream flavor is a combination of vanilla as the base, and crushed cookies throughout the vanilla mixture. When making cookies and cream icing, the ice cream base flavor is vanilla ice cream with crushed cookies. When making cookies and cream icing, the buttercream is flavored with vanilla, and then has crushed cookies mixed into it.

What flavor is cookies and cream

Best Cookies and Cream Ice Cream Recipe

How to make cookies and cream ice cream recipe at home
Prep Time10 mins
Churn time25 mins
Total Time35 mins
Course: Dessert
Keyword: ice cream
Yield: 4 cups

Materials

  • 2 cups milk
  • 2 cups heavy cream cold
  • 1 cup sugar granulated
  • 3 tsp vanilla extract
  • 100-150 g cookies quartered and crushed

Instructions

  • Freeze your ice cream bowl for 24 hours.
  • In a large bowl, combine milk, heavy cream, sugar and vanilla extract. Mix well until sugar is completely dissolved.
  • Set up your ice cream maker. Place your frozen ice cream bowl in the ice cream maker. Turn on the ice cream maker.
  • Pour the ice cream mixture into the churning frozen bowl.
  • Let the ice cream churn for 20 minutes.
  • In the meantime, cut your cookies into quarters. Take a large mallet and crush the cookies into smaller pieces.
    cookies for cookies and cream ice cream
  • Add the crushed cookies after the ice cream has churned for 20 minutes. Churn for another 5 minutes to let the cookies completely combine into the ice cream.
    cookies and cream ice cream in ice cream maker
  • When the cookies and cream ice cream has finished churning, place it in an airtight container in the freezer for 3 hours prior to serving. You can still serve it right away after churning, the ice cream will be more like soft serve coming right out of the ice cream maker.
    creamy cookies and Cream Ice Cream Recipe

Notes

*Cookies and cream ice cream is the perfect ice cream to use for ice cream sandwiches. Keep a couple of your cookies to serve as ice cream sandwiches for a special treat!

Mini Mille Feuille Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

What is Mille Feuille

Mille Feuille translated means a thousand layers.

The translation of mille feuille is referring to the puff pastry layers of butter that are laminated in the process.

Mille feuille is a dessert that is made up of layers of puff pastry, vanilla custard, and is topped with royal icing and dark chocolate.

Mille feuille is decorated on top of the dessert using slits with a knife, giving it a signature look.

how to make mini mille feuille
mini mille feuille recipe

Mini Mille Feuille Recipe

How to make mini mille feuille dessert.
Prep Time2 d
Active Time25 mins
Total Time2 d 25 mins
Yield: 30 mille feuille

Materials

Puff Pastry

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup all purpose flour

Vanilla Custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Royal Icing

  • 2 egg whites room temperature
  • 2 tsp lemon juice
  • 350 g icing sugar

Chocolate

  • 60 g dark bittersweet chocolate

Instructions

Puff Pastry – Day 1

  • Measure flour and salt in a large mixing bowl.
  • Cut in cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Wrap the dough in cling wrap. Chill dough for 30 min.
  • Mix room temperature butter and flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" in thickness. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used. We only need half of the puff pastry recipe. Cut it in half, and place the other half in the freezer. Your puff pastry will keep in the freezer for 1-2 months. Keep the puff pastry in the fridge until you're ready to bake it.

Vanilla Custard – Day 1

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk as well.
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch to the egg yolks and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan by placing a sifter or strainer on top of your saucepan. Pour the mixture through the strainer and into the saucepan. Place the saucepan back on the heat source on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk (~5 minutes).
  • Cook for 1 more minute after it has started to thicken.
  • Remove the vanilla custard from the heat and add the butter. Whisk the butter until it has fully melted into the custard.
  • Let the custard cool until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
  • Chill the vanilla custard for 2 hours before using, or overnight until you're ready to make your mini mille feuille.

Day 2

  • Preheat your oven to 400 degrees F.
  • Remove your puff pastry from the fridge (remember to only use half of the dough we made) and roll it out. Roll the dough into a long rectangle. It should be as thin as you can possibly make it. It should be ~1/4" in thickness or less.
  • Cut the puff pastry on a cutting board into 3 equal portions.
  • Using a large baking pan, place parchment paper on the baking pan to line it.
  • Place puff pastry on the baking pan (usually only 2 pieces fit on the baking pan).
  • Place another layer of parchment paper on top of the puff pastry.
  • Put another baking pan on top of the puff pastry. You'll be using this is weigh down the puff pastry in the oven. This is critical, because you want your puff pastry as thin as possible for your dessert.
  • Bake the puff pastry for 18- 25 minutes until golden brown in color.
  • Place the puff pastry on a wire rack until full cooled.

Royal Icing – Make right before assembling

  • In a stand mixer, place egg whites and lemon juice and beat on high for 30 seconds.
  • Slowly add icing sugar into the stand mixer and beat on medium speed for 7-10 minutes until royal icing has a sheen or gloss to it. The icing should be thick. Adjust as needed with more icing sugar.

Chocolate – Make right before assembling

How to assemble Mini Mille Feuille

  • Cut the puff pastry into 1.5" squares or a size that you're happy with. Each mini mille feuille will have 3 squares of puff pastry to make 1 dessert.
    how to assemble mini mille feuille
  • Use a cupcake liner for each dessert to be assembled in. Place 1 square into the bottom of each cupcake liner.
  • Place custard into a piping bag fitted with a medium circle nozzle.
  • Pipe custard in circles onto the square of the puff pastry. Typically it looks nice if you pipe 4 circles of custard on the square.
    how to pipe custard for mille feuille
  • Add another square of puff pastry on top of the custard you just piped.
    how to assemble mille feuille recipe
  • Place another layer of custard, and then top again with your final square of puff pastry.
  • Place the royal icing in a piping bag fitted with a small circle nozzle.
  • Pipe royal icing on top of your puff pastry square. The royal icing will be sturdy enough not to fall off the edges of the dessert. Make sure you have clean lines for your icing so it stays intact on top of your dessert.
  • Pipe lines of chocolate on top of the royal icing. Pipe at least 3 straight lines on each dessert.
    how to make mille feuille at home
  • Using a sharp knife perpendicular to your lines that you piped, cut a slit through the chocolate layers gently to create a wave effect. Cut 2-3 slits per dessert.
    how to make decorative lines on dessert
  • Store your mini mille feuille in the fridge until you're ready to serve it. Mini mille feuille will stay good for 2-3 days in the fridge, but it is better to serve it the same day you assemble it.
    how to make mini mille feuille
best mille feuille recipe
mille feuille translation

Best Mint Chocolate Chip Ice Cream Recipe

As an Amazon Affiliate, I earn from qualifying purchases.
Jump to Recipe

The best mint chocolate chip ice cream recipe you’ll ever try is creamy, with chunks of chocolate throughout and finishes off with a hint of peppermint.

Mint chocolate chip ice cream can be made with dark chocolate chips or milk chocolate chips. You can choose to make it with mini chocolate chips, which will make the ice cream look uniform and professional. If you are using regular chocolate chips, it’s best to chop them up into smaller pieces for your mint chocolate chip ice cream.

To churn your ice cream, you don’t need anything too fancy. I recommend using the Cuisinart Pure Indulgence Ice Cream Maker. You freeze your ice cream bowl for 24 hours, then place it in your ice cream maker. Place your plastic mixing part inside the bowl, and then put the lid on. There’s only 1 button of on and off. They make it very simple to make ice cream in about 20-25 minutes. Make sure to set up your ice cream maker in a different room that you can close the door. Churning ice cream is a loud process, but once it’s done, you’ll love making ice cream!!

best mint chocolate ice cream recipe

Peppermint extract vs Mint extract for mint chocolate chip ice cream

Peppermint extract is made from purified peppermint oil, whereas mint extract is made from a variety of mint plants. Peppermint extract has more of a finish and stronger flavor to it than mint extract. It’s better to use peppermint extract in mint chocolate chip ice cream due to the stronger and more concentrated pure peppermint oil flavoring.

best mint chocolate chip ice cream recipe

What milk to use for mint chocolate chip ice cream

Typically I use 2 % milk for this recipe, but you could use homo, or 1% milk. However, milk can be substituted to fit your own needs.

vegan mint chocolate chip ice cream

How to make mint chocolate chip ice cream vegan

If you wanted to make mint chocolate chip ice cream recipe vegan, you can substitute the milk for oat milk, or almond milk. Substitute the heavy cream for coconut milk. Substitute chocolate for your favorite vegan chocolate.

What flavor is mint chocolate chip ice cream

Mint chocolate chip ice cream has a minty fresh flavor to it, with chocolate bits throughout the ice cream that balance the flavors of chocolate and mint together. Mint chocolate is one of the most desired ice cream flavors in North America.

best mint chocolate chip ice cream recipe

Best Mint Chocolate Chip Ice Cream Recipe

How to make the best mint chocolate chip ice cream recipe at home
Prep Time10 mins
Churning Time20 mins
Course: Dessert
Keyword: ice cream
Yield: 4 cups

Equipment

  • Ice Cream Maker

Materials

  • 2 cups milk 1% or 2%
  • 2 cups heavy cream chilled
  • 1 cup sugar granulated
  • 1 tsp vanilla extract
  • 1-2 tsp peppermint extract
  • 10-15 drops green food coloring optional
  • 1 cup chocolate chips chopped

Instructions

  • In a large bowl, combine milk, heavy cream, and sugar. Mix well until sugar is completely dissolved.
  • Add vanilla extract and 1 tsp of peppermint extract. Taste test the mixture. If you would like a stronger mint flavor, add 0.5 tsp more, taste test again. You can go even further and add another 0.5 tsp of peppermint extract. Usually 1 tsp of peppermint extract is enough to give a hint of flavor, which is what I normally use.
  • Add a few drops of food coloring and mix well. Keep adding only a couple of drops of food coloring until you're happy with the green color of your ice cream.
    Mint Chocolate Chip Ice Cream Recipe
  • Your ice cream maker bowl needs to be frozen for 24 hours before using it. Once your bowl is chilled, set up your ice cream maker. I use Cuisinart's Ice cream maker which only has 2 plastic parts, one sits in the bowl to mix, and 1 as a lid.
  • Turn your ice cream maker on. Pour your ice cream mixture into the frozen bowl. Let it churn for 10 minutes.
  • While your ice cream is churning, chop up your chocolate chips. Chocolate chips are a little big for ice cream, so you could use mini chocolate chips instead if you like.
  • After 10 minutes of churning, add in your chocolate chips.
    Best Mint Chocolate Chip Ice Cream Recipe
  • Let your ice cream churn for another 10 minutes.
    Best Mint Chocolate Chip Ice Cream Recipe
  • Turn off your ice cream maker. Remove the ice cream from the frozen bowl, into an air tight container. Place it in the freezer for 3 hours prior to serving.
    mint chocolate chip ice cream
how to make Mint Chocolate Chip Ice Cream Recipe