Mil Hojas Cake is a millefeuille, or thousand leaves, as they are well-known in Chile, and dulce de leche is placed between them. Here, I've taken it a step closer to the French millefeuille by combining both a plain milky caramel and a pastry cream flavored with dulce de leche.

To make Mil Hojas Cake, the classic thousand-layer cake from Chile, you need to stuff your cake with walnuts and dulce de leche. However, “Chantilly” is also used if you enjoy pastry, whipped cream, and variety ( t will be as delicious as a gluten free cheesecake crust ). Plum and rhubarb jams are great options if you're searching for something less sugary. The whole flavor is enhanced by the tart contrast.

There is a great deal of variation in the components and even the dough. Puff pastry is made of flour, butter, and liquid. Some recipes similar to this one also lower the butter content and include egg yolks. This is most likely due to the higher cost of butter compared to eggs.

Table of Contents

Mil Hojas Cake

Preparation Time: 45 minutes
Cooking Time: 15 minutes (per batch)
Inactive Time: 1 hour (for cooling and setting)
Total Time: 2 hours

For 3 Servings

Author: Chris

Total time: 4 hours

Ingredients:

2 x 395 ml tins of condensed milk.
375 g (2/3 cup) plain flour, plus extra for dusting.
½ tsp salt flakes.
½ tsp salt flakes.
250 g butter, chilled and cut into small cubes.
3 egg yolks.
185 ml (¾ cup) mill.
1 tbsp (20 ml) pisco, optional.
200 g crème fraîche.
125 ml (½ cup) cream.

Steps:

Heat the milk in a medium pot until it simmers for the pastry cream. Mix the cornstarch, sugar, and salt in a bowl, then slowly add the sugar mixture to the boiling milk, stirring often. Stir frequently for 2 minutes after whisking in the yolks.
After adding the butter and vanilla essence, turn off the heat. Wrap in plastic wrap and place in the refrigerator for a minimum of 1 hour or overnight.
Beat heavy cream and vanilla extract on high until frothy, then gradually add powdered sugar until the mixture is light and fluffy.
Preheat the oven to 400°F for the mil hojas. Use parchment paper to line two baking sheets.
Unfold the puff pastry carefully. Cut pastry into strips by following the fold lines. Arrange on a baking sheet and pierce each pastry with a fork to create holes.
Bake until golden, about 15 minutes. Let it cool.
Gently cut each pastry into two layers using a knife. Spoon a single piece of puff pastry onto a serving tray, then cover with a uniform coating of pastry cream and pineapple.
Layers should be repeated. Keep chilled until you're ready to serve. Drizzle with warm dulce de leche when ready to serve.

Notes:

The pisco contributes to the pastry's crispness. After the alcohol disappears and the dough becomes easier to roll, the pastry becomes crisper.
Originating in France, this cake is the most traditional of all the cakes seen in Chile.

Nutrition Facts (per serving):

Calories: 430 kcal
Sugar: 29 g
Sodium: 140 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 65 mg

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