Soy Milk Mille-feuille
An Exceptional Soy Milk Mille-feuille Recipe Using Jeongssi Food’s Rich Soy Milk
As someone who absolutely adores soy milk, I wanted to create a recipe that my siblings, who aren’t big fans, could also enjoy together. This recipe was born from that desire to find a delicious way for everyone to share. Experience a unique mille-feuille where the nutty flavor of soy milk meets sweet chestnuts and aromatic coffee!
Ingredients- Jeongssi Food Rich Soy Milk 200g
- Jeongssi Food Rich Black Bean Soy Milk 150g
- Cake Flour 300g
- Cream Cheese 10g
- Instant Coffee Powder 5g
- Egg Yolks 60g
- Chestnuts 5 pcs
- Heavy Cream 100g
- Butter 170g
- Salt 5g
- Sugar 30g
- Vanilla Extract 1 tsp
Cooking Instructions
Step 1
In a saucepan, combine 100ml of water, 5g of instant coffee powder, 20g of sugar, and 5 chestnuts. Simmer over low heat until the liquid reduces and the chestnuts are infused with a gentle coffee aroma and sweetness.
Step 2
Once the chestnuts have been simmered and infused, remove them from the pot, let them cool, and then chop them into small pieces. These will be used as a filling for the mille-feuille.
Step 3
In a large bowl, add 300g of cake flour and 170g of cold butter. Using a scraper or pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs, about the size of small peas.
Step 4
In a separate bowl, whisk together 60g of egg yolks, 10g of sugar (from the total recipe amount), 5g of salt, and 200g of Jeongssi Food Rich Soy Milk. Add this mixture to the flour and butter mixture from step 2 and bring it together into a cohesive dough. Be careful not to overwork the dough.
Step 5
Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes to rest. This chilling period makes the dough easier to handle.
Step 6
In a saucepan, combine 60g of egg yolks, 20g of sugar (from the total recipe amount), 1 tsp of vanilla extract, and 150g of Jeongssi Food Rich Soy Milk. Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency. Let it cool completely before use.
Step 7
In a separate bowl, place the 150g of Jeongssi Food Rich Black Bean Soy Milk. Mix it with the custard cream prepared in step 5 to create a black bean soy milk cream. You will now have two types of soy milk cream: one from the white soy milk and one from the black bean soy milk.
Step 8
In a chilled bowl, whip 100g of cold heavy cream until stiff peaks form. Gently fold the white soy milk cream (from step 5) and the black bean soy milk cream (from step 6) into the whipped cream, using a 1:1 ratio with the whipped cream, to create smooth, flavored soy milk creams. (e.g., mix 50g of white soy milk cream with 50g of whipped cream).
Step 9
Take the chilled dough out of the refrigerator. Lightly flour a clean work surface and roll the dough out thinly. Aim for a uniform thickness of about 2mm.
Step 10
Fold the thinly rolled dough into thirds (like a letter). Then, roll it out again. Repeat this folding and rolling process three times in total. This technique creates dozens of delicate pastry layers.
Step 11
Cut the laminated dough into your desired mille-feuille shapes. Bake in a preheated oven at 190°C (375°F) for approximately 20 minutes, or until golden brown and crisp. Adjust baking time and temperature according to your oven’s specifications. Allow the baked pastry sheets to cool completely.
Step 12
Take one cooled mille-feuille pastry sheet and spread a thin layer of 10g of cream cheese evenly over it. This acts as a glue to help the layers adhere together.
Step 13
Using a piping bag or a spatula, artfully pipe or spread the prepared soy milk cream (from step 7) onto the cream cheese layer. You can alternate between the white and black bean soy milk creams for visual appeal.
Step 14
Continue layering the pastry sheets and cream, stacking them one on top of the other. On the final pastry sheet, place the coffee-infused chestnut mixture (prepared in step 1) decoratively. Your delicious and unique soy milk mille-feuille is now complete!
