Fire Extinguisher Lasts For?

Finally! MY PHOTOS !!!!!!! millefeuille

And if not this time I forgot to take photos of this millefeuille I prepared to welcome a guest dear friends: Amparo and Rafael.

And here they are!!

This is a side view of millefeuille armed. Three layers of puff pastry, two of cream. Well wrapped with film to take shape.

NO matter to escape a little cream on the side. When we get to the next step - parer les bords, French-let's see what will be precious.
But before we cover it with fondant fondant-remember that you have to warm it to no more than 40 degrees so that when it cools does not lose its consistency.

now extend fondant layered with a spatula:

espatulita layered

That works wonders. Whether for work or to smooth surfaces of biscuits at the time of placing the dough into the mold, it is important to have a hand. They are not expensive and help us a lot. I can not live without! I have several of different sizes and are like having a third hand in the kitchen. We

with chocolate decoration:
- Melt a bar of chocolate
- we
vertical lines - the stretch with a knife
- when nearly dry, the stretch with a brush-on silicone.

See the effect created in this way on the surface of millefeuille:

And now if the time has come "parer les bords"

cuts? to eat!!

final dish, with a bag of pastry filled with pastry cream and a cherry kirsch as decoration:

Ready! I compliment! finally I did not forget the pictures!
Until next !!!!!!!