Jotis Millefeuille Mix 532G Box

The first recipe for the classic French pastry known as Millefeuille was chronicled in François Pierre La Varenne's cookbook in 1651.‚ This French patisserie staple, whose name translates to "1,000 leaves" in English, is a dessert with many layers of puff pastry joined together by many layers of whipped cream - coated with a sugar icing or icing sugar. At JOTIS, we've made it easy for you to prepare this elegant treat. Our Millefeuille Mix requires no baking or cooking. You can make this elegant and delicate pastry in 15 minutes. Just add 4 cups of cold milk to our mix and blend together! The last time you walked by a pastry shop window, you probably never imagined you would be making a millefeuille on your own.

Ingredients:

CREAM FILLING MIX: Sugar, Modified starch, Dextrose, Stabilizers: carrageenan, sodium pyrophosphate, dipotassium phosphate. disodium phosphate, sodium alginate, Glucose syrup solids, Hydrogenated vegetable fats, Vegetable fats, Emulsifiers: mono and diglycerides of fatty acids, lactic acid and acetic acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, Milk proteins ( l %) , Flavoring: vanillin, Coloring: b-carotene, Antioxidant: extract rich in soy tocopherol. TOPPING MIX: Sugar, Glucose syrup solids. Hydrogenated vegetable fats, Vegetable fats, Emulsifiers: mono and diglycerides of fatty acids, lactic acid and acetic acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, Modified starch, Milk proteins (l%) , Stabilizers: di- potassium phosphate, sodium alginate, Acidity regulator: citric acid, Flavoring: vanillin, Coloring: b-carotene, Antioxidant: extract rich in soy tokoferol. PUFF PASTRY LAYERS: Wheat flour, Vegetable margarine (vegetable oils and fats, water, emulsifier: mono and diglycerides of fatty acids, acidity regulator: citric acid, flavouring), Butter, Glucose syrup, Malt, Salt, Flavouring. ICING: Sugar.Â