Dusk and Dawn Gateau

The design of this recipe is inspired by French pastry Millefeuille that consists of layers of thin puff pastry and cream. The traditional Mille Feuille cake has the basic flavors of vanilla and custard but the texture looks just so amazing. The exotic name Dusk and Dawn Gateau – Millefeuille for this exotic recipe was given by Gautam Mehra, my friend.

The traces of French pastry Mille Feuille were first found in François Pierre La Varenne’s cookbook in 1651. The moment I saw this French pastry for the first time, I decided to bake it in my own oven. But I just cannot bake anything without giving it a healthy twist, certainly not my type.

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I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

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Eggless French Pastry Millefeuille

Unlike the traditional Mille Feuille recipe that uses all-purpose flour, I used whole wheat. That’s my way of making things healthier. This recipe is completely eggless, a perfect recipe for me.

I layered the eggless whole wheat orange Mille Feuille cake with dark chocolate ganache a match made in heaven. The health quotient of this French pastry millefeuille multiplied with healthy ingredients for garnishing.

• Caramelized orange wedges with brown sugar and cinnamon.
• Used roasted cashews, roasted almonds, cranberries, Pitted cherries and dried kiwi.

Different color of different nuts and fruit made the final outcome fantastic.

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Ok, let’s jump straight to the recipe now.

Chocolate Ganache

• In a pan take cream and bring it to boil and switch off the flame.
• Add chopped dark chocolate to it. I used Lindt dark chocolate. Stir it well until chocolate dissolves completely.
• Add butter, give it a stir and let it rest until it comes to room temperature.

|Knowledge Base: A to Z of Chocolate Ganache

Making Caramelized Orange

• Take a pan and heat it on medium flame. Add 1 tbs of brown sugar to it.
• When sugar starts melting, add cinnamon and orange wedges.
• Cook for 2 min, switch off the flame and transfer these caramelized orange slices to a plate for later use.

Making the Cake Sheet

Now we need to make the Cake Sheet. It is important that the cake sheet stays moist so I used oil in the recipe. But what about richness. So to richness and flavor to the recipe, I added butter.

In a large mixing bowl, take condensed milk. Add orange juice, butter, oil, and vanilla essence to it. Remember to whisk everything that blends all the ingredients together.

Using a sifter, sieve whole wheat flour, baking powder, baking soda, and salt together. Mix dry ingredients with wet ingredients.

Add milk to the batter and bring it to smooth and pouring consistency. Now add vinegar to the recipe and keep it aside for 5 minutes.

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Meanwhile, keep the oven for preheating at 180 °C.

Now Line a baking tray (9” x 11”) with parchment paper. You may grease the tray with butter but for easy de-molding, I always prefer using butter paper or parchment paper.

Tip: Parchment paper helps to keep the shape of the cake completely intact.

Pour the batter into the tray and tap it on the counter. This ensures that there are no air bubbles left in the batter. Now bake this batter in a preheated oven for about 10 minutes.

Ensure that you are not over baking the cake otherwise, the cake will become dry. Once the cake is baked, take out the tray from the oven and de-mold it. Let the cake rest on a cooling rack for some time.

Designing and Plating

I decided to make an “S” and design it. You may draw any number or alphabet of your choice. Draw the number or alphabet on a butter paper and make cutouts.

Place the cut out on the baked cake sheet and cut two similar portions of cake from it. We will pipe chocolate ganache in between these two cake cutouts.

Fill chocolate ganache in a piping bag and pierce the tip. Place one cut out of the cake and pipe the chocolate ganache on it. Place the second layer of cake cutout on top covering the ganache. Using the piping bag again pipe the ganache on the second layer.

Decorate the cake top with glazed orange wedges, nuts, and fruits. You got to be creative in this to make it appealing to eyes.

And that is it. You just made an excellent version of a French pastry. This wonderful looking, lip-smacking dessert will make you a rock star of your get together. Be ready to rock now.

Buy Tools and Ingredients used in this recipe

Baking Tray | Piping Bags | Cooling Rack | Parchment Paper | Condensed Milk | Lindt Chocolate

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Course: Dessert, Parties, Snacks

Cuisine: French

Servings: 8 people

Ingredients

For Cake Sheet

• 100 gm Whole Wheat Flour
• 80 ml Condensed Milk
• 120 ml Milk
• 20 ml Oil Flavorless
• 20 gm Butter
• 1/2 tsp Vanilla Essence
• 50 ml Orange Juice Fresh
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Vinegar
• 1/8 tsp Salt

For Chocolate Ganache

• 100 gm Dark Chocolate Lindt
• 60 gm Fresh Cream Amul
• 1 tbs Butter

For Garnishing

• 5 pcs Orange Slices
• 6 pcs Cashew Roasted
• 6 pcs Almonds Roasted
• 9 pcs Cranberry
• 4 pcs Kiwi Sliced and Dried
• 4 pcs Cherry Pitted
• 1/2 tsp Cinnamon Powder

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