There are many desserts that arouse great emotions of excitement and frenzy in my being, but none as much as the mille-feuille.
I cannot explain the tremendous satisfaction derived from hearing the crunch of the pastry as it’s flaky layers break apart and how it makes me go all quaky inside even as I try to maintain some semblance of normality so the public would still perceive me as a sane member of society. Non believers, please click on video.
Now you get my point.
Mille-Feuille. What On Earth Is This Thing That I Can’t Even Pronounce Properly?
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of rich custard pastry cream (crème pâtissière).
The effort it takes to create the perfect mille-feuille is indeed laudable.
To make a mille-feuille cake, take some puff pastry and divide it into five cakes of equal size with the thickness of two coins. In the last one, make a hole in the middle in the shape of a Knight’s cross, then bake them in the oven. After they are baked and cooled, spread the pastry cream over one layer of baked puff pastry, then top it with another layer of dough, pressing gently to adhere it to the pastry cream below. Stack all of them one on top of the other, the one with the hole on top. That’s a whole lot of effort so I need to finish every single crumb of this pastry and lick the plate clean to do justice to the chef.
Eat This One Before You Die.
This legendary mille-feuille was created by Karen Torosyan at the Bozar Restaurant in Brussels. Of Armenian origin, he arrived in Europe at the tender age of 18 and when David Martin, took over the restaurant at the BOZAR museum, he made Karen Torosyan the head of the stoves.
This young prodigy went on to win the first prize in the world’s best pie competition in 2015. We don’t even have to tell you then how greatly venerated his mille-feuille is.
The dessert is so wildly popular that orders have to be placed way in advance. Prepare to be disappointed if you don’t.
Scoring 16.5 out of 20 in the Gault&Millau Guide and awarded one star in the Michelin Guide, the BOZAR restaurant is among the best in Brussels for fine dining.
They say that the proof of the pudding is in the eating. In this case, the mille-feuille.
Next time you head to Brussels, you know where to go. You are welcome again.
Rue Baron Horta 3,
Palais des Beaux-Arts,
Brussels 1000, Belgium