Japanese Grape Mille-Feuille
- Cook time: Approx. 30 min.
(excluding chilling time)
- Serving: 1 whole cake
- Shine Muscat grapes 15-20 pcs
- Kyoho grapes (seedless) 15-20 pcs
- Fresh cream 200g
- Sugar 2 tbsp
- Cream cheese 100g
- Frozen puff-pastry sheets 3 pcs (75g each)
- Granulated sugar 3 tsp
- Icing sugar As needed
How to make
・Cut the Shine Muscat grapes in half crosswise.
・Peel the Kyoho grapes.
・Let the frozen puff-pastry sheets thaw for 10 minutes at room temperature and poke holes in them with a fork.
1In a frying pan, grill a frozen puff-pastry sheet for about 5 minutes over low heat. Once it is grilled, flip it over and cover the pan. Grill for about 5 more minutes on the other side.
2Sprinkle it with the granulated sugar (1/2 tsp.) and grill for about 1 minute while pressing it against the pan. Then, flip it over and sprinkle with more granulated sugar (1 tsp.). Grill again for about 1 minute while pressing it against the pan. Repeat to make three layers of mille-feuille pastry. Let the pastry cool.
3In a bowl, whip the cream cheese and sugar in a bowl with a hand mixer. Add the fresh cream by dividing into 2 times and mix well each time.
4Pipe the cheese cream onto it. Arrange the grapes and pipe more cheese cream on top. Layer the pastry and repeat.
5Last, sprinkle the cake with icing sugar and decorate it with more grapes, using piped cheese cream as a glue.
Tips for Preparation
・While grilling the frozen puff-pastry sheets, press them against the pan to make them like a mille-feuille pastry.
・You can get a cleaner cut by chilling the mille-feuille thoroughly in the refrigerator before cutting it.
・It is also okay to use the Shine Muscat grapes if you can't get the Kyoho grapes.
Japanese Grape Pancake
Japanese Fruits Croissants
Japanese Fruits Dorayaki