Servings: 6-8
Cooking time: 45 minutes
Preparation time: 15 minutes
Ingredients:
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1 frozen commercial puff pastry, defrosted (400g)
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250 ml of 35% cream
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¼ cup maple syrup
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1 tsp vanilla
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1 jar of 250 g maple butter
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½ cup powdered sugar
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2 tsp maple syrup + 1 tsp water (if needed)
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8 slices of bacon
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Cake seasoning
Preparation:
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Preheat the BBQ to 400℉ with an indirect zone in the center of the BBQ.
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Line a baking sheet with parchment paper.
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Roll out the dough to make a 12” X 16” rectangle.
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Transfer the rolled out dough to the parchment-lined baking sheet. Prick it with a fork in a few places and place a second baking sheet on top of the dough to prevent it from rising.
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Bake for 30 minutes and let cool completely before cutting into 3 equal sections. Set aside.
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Whip the 35% cream until soft peaks form. Slowly add the maple syrup and vanilla. Continue whipping until stiff peaks form. Set aside.
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Mix the powdered sugar with 2 tsp of maple syrup. Check the consistency and add a little water if necessary. Stir vigorously if a slight crust forms on the surface.
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Sprinkle bacon slices with Gâteau seasoning, to taste.
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Cook bacon on the bacon rack, or indirectly, until crispy. Let cool, crumble, then set aside.
Assembly:
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Place the first third of the puff pastry on a preparation plate.
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Spread the maple butter over the entire surface.
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Top with half of the crumbled bacon.
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Place the second third of puff pastry on the maple butter.
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Spread the maple whipped cream over the dough.
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Place the third third of puff pastry on the maple whipped cream.
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Spread the icing.
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Garnish with remaining crumbled bacon.
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Slice into portions, small or large, depending on your sugar tolerance!
Trick:
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The mille feuille can be prepared a few hours in advance and stored in the refrigerator. If necessary, it is possible to add ½ teaspoon of cream of tartar to the mixture to stabilize the whipped cream.
