Recipe Signature Mille Feuille, Kévin Zwygart & Nicolas Boussin

To prepare this dish

Ingredient list

Cream-based puff pastry

750 g plain flour (T55, approximately 11% protein)
15 g salt
50 g water (2)
500 g Excellence whipping cream 35% fat 10 Litres
500 g Extra dry butter 84% fat

Pastry cream

2075 g milk
519 g egg yolks
415 g sugar
104 g plain flour (T55, approximately 11% protein)
104 g custard powder

Vanilla diplomat cream

1497 g pastry cream
15 g dark rum
107 g gelatin mass
26 g vanilla extract with seeds
855 g Excellence whipping cream 35% fat

Gelatine masse

15 g powdered 200-bloom gelatine
92 g water

Opaline caramel

335 g isomalt
270 g sugar (1)
326 g glucose syrup
70 g Nougasec

Cream cheese caramel

208 g Excellence whipping cream 35% fat
51 g lait
51 g glucose syrup (1)
111 g glucose syrup (2)
102 g sugar
2.31 g fleur de sel
83 g Elle & Vire gourmet butter 82% fat
139 g French cream cheese

Elle & Vire products used

Excellence whipping cream 35% fat 10 Litres

Extra dry butter 84% fat

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

French cream cheese

The recipe,
step by step

1. 1

   Cream-based puff pastry

   Dissolve the salt in the water. Using the dough hook, drizzle the salted water and cream into the flour. Shape into a ball, roll out into a rectangle, and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Seal up the dough parcel and give it its turns.

2. 2

   Pastry cream

   Prepare a traditional pastry cream.

3. 3

   Vanilla diplomat cream

   Stir the rum and vanilla extract into the pastry cream, then stir in the melted gelatine mass. Whip the cream until stiff, then gently fold it into the pastry cream.

4. 4

   Gelatine masse

   Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave, then set aside in the refrigerator.

5. 5

   Opaline caramel

   Prepare a dark caramel with all the ingredients. Pour onto a Silpat mat and let cool. Grind in a food processor. Store in an airtight container.

6. 6

   Cream cheese caramel

   Heat the cream, milk, and glucose (1). Prepare a dark caramel with the glucose (2) and the sugar (approximately 195°C). Deglaze with the hot cream mixture. Reheat to 108°C. Add the fleur de sel and cream cheese. At 40°C, add the butter and blend with an immersion blender. Refrigerate overnight.

7. 7

   Assembly

   Give the puff pastry dough 5 single turns, letting it rest between turns. Roll out to a thickness of 3 mm. Cut into 60 x 40 cm rectangles (approximately 850 g). Let rest in the refrigerator for at least 4 hours (ideally overnight).
   
   Using a cutter, cut the dough lengthwise into 20 cm long strips, then cut the strips into 3.5 cm wide rectangles (approximately 30 g).
   
   Place on a baking tray lined with paper, place 2.5 cm high blocks on the tray, and cover with another baking tray. Bake in a 170°C convection oven for approximately 50 minutes or in a 180°C deck oven for approximately 1 hour.
   
   Remove from the oven and cut 20 rectangles in half lengthwise using a serrated knife (so that the air cells are visible). Sprinkle the air cell side of the sliced pastry with the ground opaline. Do the same with the sides of the puff pastry bars and caramelize both in a 170°C oven for approximately 10 minutes. Let cool. 

   
   Turn the caramelized puff pastry bars over (bottom side up). Poke 3 holes in them using a small plain nozzle. Fill each with 20 g of pastry cream. Pipe 2 lines of vanilla diplomat cream on top using a plain 14 mm nozzle (approximately 40 g). Using an 8 mm nozzle, pipe a line of cream cheese caramel between the two lines of diplomat cream (approximately 10 g). Top with a slice of carmelized puff pastry.

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