Vanilla mille-feuille. "Millefeuille": how to prepare a French dessert at home. Algorithm for baking a classic dessert

Millefeuille is a French dessert widely known throughout the world. Even those who do not like sweets cannot resist the taste of this extraordinary cake. This dessert gets its name due to its structure.

Translated from French, it means thousands of petals. It is the many layers impregnated that create such an extraordinary and delicate taste.

Millefeuille recipes with photos

Do not confuse "Millefeuille" with "Napoleon". These desserts have different preparation techniques. Today there are many options and variations for preparing Millefeuille. Let's take a closer look at the most popular confectionery recipes.

Classic cake recipe

To prepare a classic mille-feuille you will need the following ingredients:

Strawberries or raspberries – 0.4 kg;
Frozen puff pastry - 0.4 kg.
Sugar - 125 g.
Protein - 1, yolk - 2 pcs.
Vanillin
Flour - 20 g.
Milk - 0.5 l.
Starch – 20 g.

Algorithm for baking a classic dessert:

The frozen dough is placed on a baking sheet;
The dough is divided into small pieces 10X20;
The resulting rectangles are baked in the oven at 20 degrees for 20-30 minutes. A golden brown crust indicates readiness;
Divide the workpiece into layers and leave to cool.

Let's move on to preparing the custard:

Sugar and eggs are beaten;
Starch and flour are added to the resulting mass;
Bring milk and vanilla to a boil;
Add hot milk to the previously obtained mixture;
The future cream is placed in a water bath and boiled until it takes on a thick form;
The cream is rubbed off.

Everything is ready to assemble the confectionery product. In the classic version, the dessert consists of three layers of dough, 2 layers of berries and three sheets of cream. A pastry syringe is used to coat the layers of dough with cream. The berries are placed on the covered layer, followed by the dough and cream again. Millefeuille can be prepared with strawberries, raspberries and other berries. This recipe can be called basic, because it became the basis for the development of new recipes for this confectionery dish. Ready-made vanilla mille-feuille can be decorated with wild berries to taste.

Berry mille-feuille

To prepare berry mille-feuille you will need the following ingredients:

Mascarpone – 0.5 kg;
Sugar – 150 g.
Frozen puff pastry – 0.4 kg.
Dark chocolate – 50 g.
Strawberries and cherries – 250 g each.
Yolk – 3 pcs.

Cooking algorithm:

The dough is prepared in the same way as in the basic recipe and left to cool;
Prepare the cream: beat the yolks with sugar. Add mascarpone cheese to the mixture (another option for custard);
Prepare the berries by cutting them into halves and quarters (depending on the original size)
We assemble the cake according to the following scheme: dough, cream, berries, dough, etc.
Chocolate can be used to decorate the top layer. You can decorate it with any berries or fruits to your taste. Some people choose mint leaves. When decorating a finished cake, the main thing is to show your imagination.

With apples and chocolate

Chocolate mille-feuille with apples is a favorite dessert of many people with a sweet tooth. It is characterized by a delicate and unique taste. To prepare it you need the following ingredients:

Chocolate -100 g.
Butter - 2 teaspoons;
Green apples - 2 pcs.
Honey – 2 tbsp. spoons;
Rum – 1 teaspoon;
Puff pastry – 250 gr.
Eggs – 6 pcs;
Sugar – 1 tbsp. spoon;
Cinnamon – 50 gr.

Cooking algorithm:

The preparation of the dough is similar to the previous recipes;
Grated chocolate is melted in a water bath;
Apples are peeled and cut into small cubes;
The butter is melted;
Combine the butter with rum and honey, and add apples to it;
The yolks are beaten. Powdered sugar and cinnamon are added to them. After this, glazed apples and chocolate are added to the mixture;
The dessert is assembled in layers: dough and chocolate-apple mass. As a rule, three or four layers of dough are made. A decorative skewer is suitable for holding the dessert together.

Vegetable mille-feuille from zucchini and eggplant

To prepare vegetable mille-feuille from eggplant and zucchini, you will need the following ingredients:

Tomato - 1 pc.
Zucchini - 1 pc.
Eggplant – 1 pc.
Yellow pepper – 1 pc.
Garlic - 2 cloves;
Salt and pepper;
Spices to taste;
Vegetable oil.

The cooking process is as follows:

Zucchini and eggplant are cut into small thick slices. Garlic is passed through a press. The pepper is prepared and cut into strips. A large tomato needs to be peeled and cut into cubes. If you scald this vegetable with boiling water, the peeling process will be simpler;
Sliced eggplants and zucchini are fried in vegetable oil. The finished ingredient will be soft. It must be placed on paper napkins, which will draw out excess fat;
The tomato is stewed for 10 minutes with prepared garlic;
The resulting frying should be ground in a blender until a homogeneous mixture is obtained. It will be used as a “cream” for vegetable mille-feuille;
The zucchini circle is covered with the vegetable mixture and covered with the eggplant circle. The process is repeated 2-3 times. The finished mille-feuille can be decorated with herbs to taste and served as a cold appetizer.

How to prepare mascarpone cream for dessert

Mascarpone serves as the basis for preparing a variety of dessert dishes. This ingredient allows you to bring to life both very simple and very complex recipes. The most popular mascarpone-based dish is tiramisu. Its taste is known and appreciated by all gourmets. Tiramisu has a distinctive feature - its delicate taste. An ingredient such as mascarpone is responsible for this characteristic.

A popular and tasty version of mascarpone-based choux pastry is prepared as follows:

Three yolks are beaten, 125 grams are added here. Sahara.
After this, mascarpone (0.5 kg) is added to the resulting mass.

This is a simple and popular version of cream that will complement many confectionery masterpieces, including mille-feuille.

Video recipe for mille-feuille cake with banana

We take out the frozen dough. You can’t spread it out right away; you need it to thaw. I always wait at room temperature and don’t put it on to warm up. When the dough can be rolled out, I place it on a baking sheet with parchment paper. I pierce it with a fork and wait for it to completely melt.

While the dough thaws and comes to its senses, I’ll make the cream. I put the cottage cheese in a bowl, mix it with powdered sugar and beat with a mixer. I add a little martini and shake again. Then, in another bowl, whip the heavy cream at the highest speed. They should thicken. Then I mix cottage cheese with cream and put everything in the refrigerator.

I bake puff pastry rolled out across the width of a baking sheet in a preheated oven at 200 degrees for 15-20 minutes. Cool the finished dough and cut it with a knife into even squares or rectangles.

Place one square on a plate. Spread a thin layer of jam on it. Cover with the second square. On another plate we also coat the square, only with cream. It would be very nice if you put the cream in a special bag and squeeze it out in beautiful patterns. Place a berry on top of the cream (mine is raspberry). It's better to take fresh one. Place the cake with jam on the berries.

Delicious cake recipes

1 hour 15 minutes

435 kcal

4.91/5 (11)

The mille-feuille dessert is a puff pastry with very rich cream, decorated with fresh fruit.

In its essence and preparation technology, it is very similar to our “Napoleon” and, strictly speaking, is not much different from it.

Inventory and kitchen appliances: a very sharp knife, a baking tray for baking dough, a container for preparing cream (preferably glass), a culinary syringe (optional for restaurant serving).

The word “millefeuille” is made up of two French words: “mille” (mile) - thousand and “feuille” - layers, sheets. Usually in cookbooks this combination is translated as “yarrow,” but personally I like “a thousand layers” better; in my opinion, this suits the cake better.

Required Products

For the test:

For cream:

Features of product selection

In this recipe we will make the mille-feuille dough ourselves. If you have enough time and inspiration, the dessert will turn out to be truly homemade. But, of course, you don’t have to worry about it. As a rule, chains suggest using ready-made puff pastry, which is quite acceptable (you will need a 450-500 g package).

If you make the dough yourself, do not try to replace the butter with margarine - then it is better to buy ready-made. It is the butter that will make your dough truly homemade!

Mille-feuille cream can be used in a variety of ways. I took not the cheapest, but not the most expensive option.

If you want to surprise your guests with a truly luxurious dessert, use Italian cream cheese instead of cream. mascarpone(in this case you won’t need a thickener), but if, on the contrary, you are going to make a cake for no reason and don’t have expensive cream on hand, you can use full-fat sour cream.

Place the sour cream on cheesecloth and hang it over the sink for several hours (preferably overnight). The serum will drain and the cream will turn out much thicker.

Another option: take 2 parts sour cream and one part full-fat cottage cheese. First, rub the cottage cheese through a sieve or mince it, then beat it with sour cream, powdered sugar and thickener.

In a word, mille-feuille is an unlimited flight of fancy and the absence of clear rules, so don’t hold back in your experiments!

Concerning fruit, then I would not recommend using canned ones from a jar. They are too “wet”; when mixed with cream, they float quickly, and the dessert loses all its attractiveness.

If you really want to make mille-feuille in winter, just garnish it with some shortbread crumbs and a sprig of mint!

History of the French dessert

The first mentions of mille-feuille cake appear in French cookbooks back in the 17th-18th centuries, but the exact origin of the dessert is unknown. The original versions of French mille-feuille had jam instead of cream.

There is a similar dessert in the UK, where it is called vanilla slice (vanilla layers) or cream slice (cream layers), in Hungary and Italy (in Naples, however, this dish was not sweet, but salty, since the southerners made the filling from cream cheese, spinach and pesto sauce).

In Russia, it is believed that the most delicate puff pastry cake with cream, melting in your mouth, was prepared by chefs to celebrate the victory in the Patriotic War of 1812, and witty cooks gave it the name of the defeated enemy - “Napoleon”.

The French themselves are convinced that mille-feuille, according to the classic recipe, should be crispy and not soggy, which is the main difference from Napoleon. But here, as they say, it comes down to taste and color - in order for the cake to be crunchy, it just needs to be served immediately, without allowing it to soak.

How to make Millefeuille cake at home: step-by-step recipe

Let's start with preparation test for mille-feuille.

Pour 4 cups of flour into a bowl or onto a clean counter, make a hole in it and crack the eggs into it. Pour in water in which salt and citric acid have been previously dissolved. Start kneading until you get a dough.

Before preparing the dough, you should always sift the flour! Firstly, it saturates it with oxygen, and secondly, it gets rid of small lumps and foreign objects!
When kneading the dough, be guided by its structure and, if necessary, add flour (the exact amount of flour cannot be calculated in advance, because eggs come in different sizes, and the flour itself has different stickiness). You should have an elastic dough that hardly sticks to your hands.
Mix the soft butter with the remaining glass of flour and put it in the refrigerator for 30 minutes so that the butter “sets.”
Roll out the dough on a floured table and spread the butter on top.
Fold the dough into an “envelope” and roll it out again.
Fold the “envelope” again and roll it out.
We repeat the procedure a total of four times. Cover the finished dough with cling film and put it in the refrigerator for several hours.

According to the technology, the dough does not require freezing. But making puff pastry yourself is a rather tedious procedure, so you can prepare it for future use and then freeze it. The dough can be stored in the freezer for several months!
Roll out the “rested” dough into a thin layer (the thickness should be only a couple of millimeters) and cut into portions.
Place the pieces of dough on a prepared baking sheet (if you have high-quality dishes, you don’t need to grease them with anything - the dough already has enough fat, but if in doubt, put baking paper on the baking sheet and coat it well with butter or vegetable (odorless!) oil.
Bake in the oven at 180 degrees for about five minutes until golden brown.

Recipe for cream for Millefeuille cake

Let's make the cream. Everything is simple here. Beat the cream well with a mixer, carefully adding powdered sugar and thickener.

How to beautifully decorate and serve Millefeuille cake

Let's collect dessert. Place buttercream thickly on each layer of dough and place fresh fruit on top. You can use strawberries, raspberries, currants - whatever you like.

Bon appetit!

To make the dessert perfect, there are several secrets.

You only need to work with puff pastry with a very sharp knife, otherwise you will break its structure along the edges and it will not rise. In relation to mille-feuille, this is not fatal (although it is still not good), but if you are preparing croissants, you risk ruining the baked goods, so it is better to make it a rule not to break the technology!
The dough should always be placed in a well-heated oven, otherwise it will not rise!
In order for the cream to whip better, it must be cold!
Do not start assembling the dessert until the cakes have cooled completely!

And the most important thing. If you want mille-feuille and not Napoleon, serve it immediately, before the cream is absorbed into the dough and the berries release their juice.

Video recipe for making Millefeuille cake

A detailed description of how to prepare mille-feuille according to the classic recipe can be seen in the video:

This video gives a complete understanding of how to prepare mille-feuille, so there are no questions left.

Please note: the presenter uses a culinary syringe to assemble the dessert; this allows you to make the mille-feuille cake very elegant, since the cream is not spread on the cakes, but is laid out on them in “heaps”. It looks incredibly beautiful and expensive, like in a chic restaurant, and, in addition, this presentation makes the dessert completely different from the slightly boring and familiar “Napoleon”.

But if you don’t have a syringe, no problem! Grease the cakes with a spoon; due to the fresh fruit, the dish will still look very appetizing, and the shape of the cream certainly does not affect the taste.

Invitation to discuss the dessert and possible improvements

Mille feuille, like pizza, has a lot of modifications, and each has a right to exist. Once upon a time, during the Soviet years, I made salty “Napoleon” with a filling based on canned fish - and believe me, it made an indelible impression on the guests!

“Millefeuille” can also be not only a dessert, but also a cold appetizer, so for a good housewife this is just a starting point for imagination. What versions of this cake do you make? I would be grateful for original ideas based on mille-feuille – send your recipes with photos, we’ll discuss!

“Millefeuille” is the French analogue of the “Napoleon” dessert beloved by many of our compatriots. The name of the delicacy is translated as “yarrow”, since its basis is made of puff pastry cakes. They are layered with custard or other cream and fresh berries. This is the main difference between “Millefeuille” and “Napoleon”. The result is quite thick layers, so only three or four cakes are enough. The French believe that the most delicious Millefeuille is crispy, so they serve it immediately after cooking, without waiting for the cakes to be soaked in cream and berry juice. All this affects the taste of the finished sweet, making Millefeuille completely different from Napoleon, despite the fact that their recipes have much in common.

Cooking features

Millefeuille is made from yeast-free puff pastry. The cream is used custard, cheese, curd, cream, sour cream or other. If you use ready-made dough and one of the simplest cream options, it will take very little time to prepare the dessert. But still, pastries and cakes, prepared from start to finish at home from the highest quality ingredients, turn out much tastier than those made from store-bought semi-finished products. If you really want to create a French dessert with your own hands, you will need to know a few things, since the task before you is not entirely simple.

Puff pastry can be made from margarine or butter. The most delicious food comes from natural high-fat oil.
There is no rush to prepare puff pastry. Having rolled out the first layer, folded the product into an envelope and put it in the refrigerator. After a while, it is rolled out again, folded into an envelope, and cooled. Do this 2–4 times. As a result, it can take almost half a day to prepare the dough for Millefeuille alone. If you have planned to prepare Millefeuille, do not plan other important things for that day. Prepare a large amount of dough at once so that part of it can be frozen: this will significantly reduce the preparation time for the dessert next time.
You only need to cut the puff pastry with a sharp knife, otherwise it sticks together at the cuts and does not rise during baking.
Puff pastry contains a lot of oil, so before baking the cakes, just lay baking paper on the baking sheet. If you are not sure of its quality, you can grease it with butter or vegetable oil, but only with a very thin layer.
Some of the baked dough can be crumbled and used to sprinkle the finished cake (or pastries) following the example of Napoleon.
Berries and fruits for Millefeuille are usually taken fresh. If you use frozen ones, let them thaw and drain off any juices. Canned fruits are not suitable for making Yarrow, as they quickly soak the dough.
If you use butter to make the cream, remove it from the refrigerator in advance to soften it. Cream, on the contrary, must be used cold, otherwise it will be difficult to whip. The custard is cooked in a water bath or very low heat so that the yolks do not curdle.
In order for Mille-feuille to have a classic look, the cream is not spread on the cakes, but spread out using a cooking bag or syringe. This can only be done after the cakes have cooled completely. The cream also needs to be cooled.

The dessert should be served freshly prepared, otherwise it will cease to be crispy and lose some of its charm.

Classic Millefeuille recipe

wheat flour - 120 g for dough, 20 g for cream;
chicken eggs - 1 pc. for dough, 2 pcs. for cream;
powdered sugar - 40 g for dough, 20 g for custard, 20 g for buttercream;
lemon juice - 20 ml;
butter - 60 g;
salt - a pinch;
vanillin - a pinch;
milk - 0.2 l;
heavy cream - 100 ml;
fresh berries (strawberries or others) - 0.25–0.3 kg.

Cooking method:

Wrap a piece of butter of the desired size in foil and put it in the freezer for half an hour.
Sift the flour, mix with salt and a tablespoon of powdered sugar.
Grind the frozen butter, holding the piece by the foil. It will be easier to do this if you first dip the butter into the flour.
Sprinkle the butter with flour, sprinkle with lemon juice, and knead the dough.
Wrap the dough in cling film and place it in the main compartment of the refrigerator for half an hour.
Roll out the dough, roll it into an envelope, and put it in the refrigerator for another half hour.
Roll out the dough again and fold it into an envelope. Put it in the refrigerator.
After half an hour, roll out the dough again into a rectangle of 36 cm by 24 cm or a square of 30 cm by 30 cm.
Place parchment paper on a baking sheet. Wrap the dough around the rolling pin, transfer it to a baking sheet, and spread it out.
Preheat the oven to 200 degrees.
Pierce the dough in several places with a fork, brush with beaten egg, and place in the oven.
After 10 minutes, sprinkle the dough with powdered sugar and return to the oven for 5 minutes. Remove from the oven, cut into three pieces measuring 12 cm by 24 cm if you plan to make a small cake, or into 18 pieces measuring 5 cm by 10 cm if you prefer mille-feuille in the form of cakes. Leave the cakes to cool.
Divide the remaining eggs into whites and yolks; only the latter will be needed to prepare the cream.
Place the yolks in a bowl, add powdered sugar, vanillin, 50 ml of milk, and beat with a whisk. Add flour and stir until smooth.
Heat the remaining milk without bringing it to a boil. Pour into the yolks in a thin stream, whisking them at the same time.
Place the cream in a water bath or low heat. Cook, stirring, until it thickens. Remove the cream from the heat and let it cool. To speed up the process, the bowl of cream can be placed in a container filled with cold water.
When the cream has cooled, whip the cream and add the remaining powdered sugar.
Combine cream with custard.
Wash the berries and let them dry. Cut large strawberries in half.
Place the cream in a pastry bag. Squeeze it onto the cakes precisely. You need to cover 2/3 of the cakes, leaving the third part for the final layer.
Place the berries on the cream, drowning them slightly in it.
Place the other half of the cream-covered cakes on half of the cakes decorated with cream and berries. Place clean cakes on top.

Before serving, the cake can be sprinkled with powdered sugar and decorated with berries.

"Millefeuille" with cheese cream and raspberries

puff pastry - 0.5 kg;
mascarpone - 0.2 kg;
heavy cream - 0.2 l;
dessert wine - 40 ml;
powdered sugar - 40 g;
raspberry confiture - 40 ml;
fresh raspberries - 0.25 kg.

Cooking method:

Mix mascarpone with alcohol and whisk.
Whip the cream separately, then combine it with the cheese mixture and beat again.
Thaw the finished puff pastry, divide into 2 parts (it is often sold in packages of 2 layers).
Roll out the first layer, place it on a baking sheet lined with parchment, pierce it in several places with a fork and place in an oven preheated to 220 degrees for 15 minutes.
Cool the baked layer slightly, cut into 4-8 pieces of equal size, and leave to cool.
Bake and cut the second layer of dough in the same way.
Divide the cakes into groups of 4 cakes. As a result, you will get either 2 large cakes or 4 medium-sized cakes.
Divide the confiture by the number of cakes and spread the corresponding number of cake layers (if you are making 2 large cakes, cover 2 cake layers with confiture).
Cover the confiture-coated cakes with clean ones and press down. The resulting pairs of cakes, sealed with confiture, will become the center of future cakes.
Cover the jam-glued cakes with cream and berries, using half of these products.
Apply the remaining cream and berries onto 2–4 cake layers (according to the number of cakes). Leave a few berries (6–12 pcs.) for decoration.
Assemble the cakes by placing the first layer of a single-layer cake with cream and raspberries, and the second layer - a pyramid of cakes glued together with jam, covered with cream and berries. Place the final layer of clean cakes.
Dust the brownies with powdered sugar.
Arrange the berries.

The dessert according to this recipe is not too sweet, but very tasty. Cream cheese and tart raspberries create a harmonious pairing. A dusting of powdered sugar softens the inherent sourness of the raspberries.

Simple Millefeuille recipe

puff pastry - 0.4 kg;
fresh or frozen cranberries - 0.2 kg;
sugar or powdered sugar - 100 g;
sour cream 25% fat - 0.25 l.

Cooking method:

Roll out the puff pastry, dividing it into 2 parts, bake in an oven preheated to 220 degrees (15 minutes each). Cut each cake into 6 pieces.
Beat the sour cream with powdered sugar, leaving 20–40 g of the sweet product for decorating the cakes.
Thaw the cranberries, drain the liquid. If you have the opportunity to use fresh berries, opt for them. Cranberries can be replaced with black currants or other sour berries.
Cover 8 cake layers with sour cream, arrange the berries on them. Fold the cakes in pairs (placing them on top of each other). Cover with remaining cake layers.
Sprinkle with powdered sugar.
Heat the knife, touch the surface of each cake 2-3 times with the blade - brown stripes will appear on them as the powdered sugar caramelizes.

It will take no more than an hour to prepare the French dessert according to the given recipe, but its taste will not disappoint you.

Millefeuille is a popular French dessert made from puff pastry with custard or other cream and fresh berries. In composition, it resembles the famous “Napoleon” in our country, but the taste is completely different.

Mille feuille is a dessert made from puff pastry and topped with butter cream, fresh fruit or berries. The taste is similar to Napoleon cake, but differs from it in that the cakes remain crispy and not soaked in cream.

According to the recipe, the mille-feuille dessert can be prepared in the form of a tall, but at the same time light cake, or in the form of a portioned cake, which will be more convenient to eat.

You can add any berries and fruits you prefer, but it is recommended to use fresh fruit. Canned and frozen ones can bleed into the cream and make it unappealing.

Collect the cakes, cream and fruit immediately before serving, as mille-feuille cannot be stored for long periods of time.

Millefeuille: classic recipe

Millefeuille with berries

In the classic version, the mille-feuille recipe uses one type of berry - raspberries. You should also stick to a certain size of cakes - 10 by 20 cm.

You will need:

Cream 10% - 0.5 l.;
Eggs - 2 pcs.;
Vanillin - ¼ teaspoon;
Flour - 1 level tablespoon;
Starch - 1 tablespoon without top;
Sugar - 5 tablespoons.
Puff pastry - 0.5 kg;
Raspberries or strawberries - 0.4 kg;
Mint leaves - for decoration.

Preparation:

Defrost the dough, roll it out with a rolling pin into a thin layer, 2-3 mm thick and cut into rectangles, 20 cm long and 10 cm wide. Make punctures with a fork over the entire surface, then the dough will not bubble when baking.
Preheat the oven to 190 degrees. Line a baking sheet with parchment paper and spread out the dough. Bake for 15-20 minutes. The dough pieces will become a nice, slightly brownish color. Remove the dough from the oven. Cool the portions separately from each other, do not stack them, this will help them stay crispy.
Pour the cream into a saucepan and bring it to a boil. Turn off the heat.
Beat the eggs with a fork or whisk, add sugar, vanillin, flour and starch, mix until smooth.
Pour in the cream in a thin stream, stirring constantly.
Place the saucepan in a water bath and cook until thickened, stirring constantly to avoid the appearance of lumps. The cream will acquire the consistency of thick sour cream. Cool. Grind the cooled cream through a sieve to get rid of any lumps. Cool the cream in the refrigerator.
Assemble the cake: each cake will consist of three layers. Fill a piping bag with cream. Apply cream in the form of balls onto the cake, leaving space around the edges for the berries. Place the raspberries between the balls and along the edges, lightly pressing the berries into the cream. Cover the top of the berries with a thin layer of cream. Top with a second cake layer, cream and berries. Decorate the third top cake with powdered sugar, a few raspberries and a couple of mint leaves.

Before serving, cool the mille-feuille in the refrigerator for 20-30 minutes, but no more. Bon appetit.

Mille feuille in the form of a cake made from homemade dough

Millefeuille in the form of a cake

You will need:

Flour - 5.5 cups;
Butter - 0.6 kg;
Eggs - 2 large or 3 small;
Cream 33% - 1000 ml;
Water - 1 glass;
Lemon - ½ teaspoon;
Salt - ¼ teaspoon;
Powdered sugar - 4 tablespoons;
Vanilla sugar - 1 pack;
Confectionery thickener for sour cream - 1 pack;
Fresh strawberries - as needed;
Grated chocolate - for dessert decoration.

Preparation:

Dissolve salt and lemon in a glass of water.
Sift 4 cups of flour through a sieve directly onto the table where you will knead the dough. Make a well in the flour, crack the eggs into it and pour in the water. Add flour little by little to the liquid and knead the dough. It will turn out soft and will not stick to your hands.
Cut the butter at room temperature into arbitrary pieces, sprinkle with 1 cup of flour and put in the refrigerator for 15 minutes.
Roll out the dough, place butter on top, leaving space around the edges, wrap the dough in an envelope (photo) and roll out. Fold it into an envelope again (photo) and roll it out. There will be 4 such repetitions in total. Wrap the dough in a towel and put it in the refrigerator for a couple of hours.
Remove the dough from the refrigerator and roll out into the desired size for the cake. The thickness of the dough should be 2-3 mm, this is a fairly thin dough.
Place on a baking sheet lined with parchment paper and place in a hot oven. Cook for 5-7 minutes at 180 degrees. The dough will brown. Prepare 3-4 cakes. The cakes must cool completely.
Whip the chilled cream, adding powdered sugar and sour cream thickener.
Assemble the cake on a serving dish: brush each cake with cream using a pastry bag or syringe, lay out the strawberries cut in half, melting them into the cream, the height of the cream layer with strawberries between the cakes should be approximately 2 cm. Also decorate the top cake with cream and berries, sprinkle with grated chocolate.

Serve immediately after cooking, before the cakes have time to soak in the cream - then they will turn out crispy, as intended. Cut with a very sharp knife so that the dough does not crumble.