Fig And Balsamic Syrup Mille Feuille Recipes

Steps:

• Trim and dice the figs.
• In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
• Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
• While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
• If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
• When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
• Taste and adjust to your personal taste using the remaining quarter of fig preserves.
• Remove from the heat and allow to cool slightly.
• Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
• Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.

Steps:

• Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
• Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack.
• Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl.
• Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
• Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.)
• Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
• Trim the cooled puff pastry carefully with a serrated bread knife to produce three identical pieces. Then, slice the long rectangle pieces crosswise into 2-inch pieces.
• Line up a third of the pieces to form the first layer of the mille-feuille, like a puzzle. Pipe dots of pastry cream on the first layer. Top with the next layer of pastry. Pipe dots of whipped cream on the second layer of pastry. Line up the pieces of pastry for the final layer on a baking sheet. Dust the top with the confectioners' sugar, covering the pastry completely. Torch the top, being careful not to burn the sugar. Dust with a second layer of confectioner's sugar and torch again. Sprinkle with the smoked salt, and allow the pastry to cool before handling, about 3 minutes. Top the mille-feuille with the final layer of bruleed pastry. Serve immediately.

Steps:

• Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
• Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
• Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
• In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.