Recipe Middle Eastern inspired Mille-feuille

To prepare this dish

Ingredient list

Puff pastry

600 g plain flour (T55, approximately 11% protein)
90 g Elle & Vire gourmet butter 82% fat
10 g salt
290 g water
300 g Extra dry butter 84% fat

Pastry cream

250 g full fat milk
20 g Excellence whipping cream 35% fat
60 g caster sugar
55 g egg yolks
22 g maizena
25 g Elle & Vire gourmet butter 82% fat
15 g rose water

Pistachio Kunafa

150 g toasted kunafa
340 g pâte de pistache pure

Whipped pistachio ganache

250 g cold whipping cream
250 g hot whipping cream
180 g white chocolate
22 g gelatin mass
65 g pistachio paste

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Extra dry butter 84% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Puff pastry

   Place the flour, salt and butter in the bowl of a stand mixer.
   

   Add the water and vinegar, then mix until the dough comes together to form a ball. 
   

   Wrap the dough with clingfilm and let rest in the fridge.
   

   Roll the dough out into a rectangle, place the Elle&Vire Extra Dry Butter on top and enclose. 
   

   Give the dough 6 single turns. Leave the dough in the refrigerator overnight. 
   

   Roll the dough out to a thickness of 3 mm. Bake between 2 trays for 65 minutes at 165°C. Dust with a thin layer of icing sugar and return to a 200°C oven for 7minutes until golden and caramelized.

2. 2

   Pastry cream

   For the Diplomat cream, use equal parts of pastry cream + double whipping cream. 

   Heat the milk in a saucepan. Meanwhile, whisk together the sugar, egg yolks and cornstarch until smooth. Slowly pour the hot milk over the sugar and egg mixture, whisking constantly to prevent the eggs from scrambling.

   Pour the mixture back into the saucepan, whisk until it begins to boil.     

   Remove the saucepan from the heat and add the rosewater and butter. Mix until smooth.

   Cover the surface with clingfilm, then refrigerate.

3. 3

   Pistachio Kunafa

   Mix the ingredients in a bowl to obtain a crunchy texture. 

4. 4

   Whipped pistachio ganache

   Bring 250 g of Excellence whipping cream 35% fat to a boil in a saucepan. Add the white chocolate, pistachio paste and gelatine mass. Once melted, add the 2nd addition of whipping cream (cold). 

   Mix well then cover with clingfilm.
   

   Refrigerate for at least 8 hours.

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