Welcome one, Welcome all, to Master "Chef" Matsume's Cordon Bluff School of Delectable Delicatessens!
Today I will be revealing the salivary secrets of my most coveted culinary creation: Meteor Mille Feuille (known in some parts of Eorzea as a 'Napolean' - however I think it should be renamed a 'Matsume') also known to the ancients as Rolanberry Fields Forever (for nostalgic reasons).
But first, a brief history on the dessert destined to destroy your appetite! Not unlike the rest of the best of desserts offered in Eorzea, Master "Chef" Matsume's Magnificent Meteor Mille Feuille came to exist by an accident of unparalleled proportions!
One day whilst whisking away at my usual station in The Bismark - that is, right in the middle of all the other cooks (see picture) - I was given the task of baking one hundred minus one Blood Currant Tarts for Amajina and Sons Mineral Concern when all of a sudden Popokkuli and Seserukka leap frog out of the blue startling my poor Lalafell heart to such a degree that I tossed the can of Powdered Sugar into the air conveniently covering the now towering stack of teetering tarts. At first I was furious and cursed the lesser moon Dalamud, but rest assured I told myself "the problem is the solution" and thus were sown the seeds that would grow to become my most Magnificent Meteor Mille Feuille.
Master "Chef" Matsume's Magnificent Meteor Mille Feuille a.k.a. Rolanberry Fields Forever: A light yet hearty and healthy dessert consisting of multiple layers of puff pastry pie dough between which are layers of stiffened sweet cream with a hint of vanilla beans and lemon zest, all adorned with a heapin helpin of Mor Dhona's very best Rolanberrys. Made to resemble the lesser moon dalamud.
Master "Chef" Matsume's Magnificent Meteor Mille Feuille
a.k.a
Rolanberry Fields Forever
Ingredients:
1) 4 oz. [item=3011540]Powdered Sugar[/item]
2) 9 oz. [item=3011501]Pie Dough[/item]
-[item=3011524]Sunset Wheat Flour[/item]
-[item=3011502]Salted Butter[/item]
-[item=3011529]Table Salt[/item]
-[item=3010609]Mineral Water[/item]
3) 7 oz. [item=3011458]Rolanberry[/item]
4) 6.5 oz. [item=3011504]Sweet Cream[/item]
-[item=3010604]Buffalo Milk[/item]
-[item=3011503]Maple Sugar[/item]
5) 1 pod [item=3011519]Vanilla Beans[/item]
6) 1 [item=3011456]Sun Lemon[/item] Zest and Juice
7) 1 oz. [item=3011528]Almonds[/item]
8) 1 oz. [item=3011520]Galago Mint[/item]
Preparation
1) The Making of the Dough: Reserve the butter, making sure all the ingredients are cold to the touch. Mix the flour and salt together. Pour the flour on a counter making a mound with a hole in center like a volcano. Pour the water into the flour volcano's "caldera" and carefully incorporate the flour until you’ve made a homogenous mass. Place the dough in a fridge for 5 minutes then roll out in the form of a square. Place a thin layer of cold butter in the center of the dough leaving a quarter of the surface area on both sides without butter. Fold the right and left sides towards the center so that the edges meet sandwiching the butter between two layers of dough. Place another thin layer of butter along the bottom half of what now looks like a rectangle and fold the top half over making a square. You now have a four layered pie dough with butter to separate the layers. Cover with plastic wrap and refrigerate 5 minutes. Carefully flatten with a rolling pin and repeat the process several times creating an exponential increase in layers of butter and dough (this is what makes puff pastry dough flakey, when heated the water evaporates separating the layers by air and fat)
2) The Making of the Leaves: Dust your counter top with powdered sugar and roll out the dough in a square shape as thin as lalafellly possible making sure not to stretch nor tear the dough. Cut into whatever shapes you so desire (personally I like heart shapes but rectangular is most common) making sure that all are of the same size since you will be stacking them one atop another.
3) Line a baking tray with greaseproof paper. Place your cut out dough on the pre-papered baking tray. Sprinkle with a generous amount of powdered sugar. Let rest in fridge for 30 minutes
4) Preheat oven to 200C/400F
5) The Baking of the Leaves: Place the baking tray in the oven for five minutes, remove from oven, sprinkle with more powdered sugar and place back into oven for another 5 minutes or until the pastry has puffed and turned a golden brown color. Careful not to overcook. Remove from the oven and set aside for later.
6) The Making of the Cream: Place the sweet cream in a bowl. Cut the vanilla bean in half length-wise and scrape out the tiny black seeds with a knife. Add the vanilla seeds to the sweet cream and whisk until stiff peaks form. Fold in the lemon zest and juice to taste then place mixture into a piping bag.
7) The Making of the Mille Feuille:Place one of the pastry thins on a dish and gently pipe a layer of pastry cream on top in rows leaving space between the rows. Fill in the gaps with the choicest of Rolanberries either hand harvested in Mor Dhona or imported from Rolanberry Fields. Place another pastry thin on top and repeat process two- three layers high. Top off with one last pastry thin, and dust with powdered sugar.
8) The Topping of the Mille Feuille: Slice Almonds thinly. Place a few rolanberries on top of each Mille Feuille, decorate with a few leaves of Galago Mint and sprinkle with thinly sliced Almonds.
9) Go to your favorite stargazing spot with a few friends, bust out the picnic basket full of Master “Chef” Matsume’s Magnificent Meteor Mille Feuille and eat til your sweet hearts content while watching and waiting the impending doom that Dalamud is sure to deliver.
Contrary to popular belief, too many cooks in the kitchen does not always spoil the soup. In memory of the never ending fields of rolanberry...