Recipe Silky mille-feuille with dulce de leche

Name: Silky mille-feuille with dulce de leche
Yield: 10 mot.personnes
Ingredients: 250 g cold water; 500 g T55 flour; 15 g salt; 60 g Extra dry butter 84% fat; 440 g Extra dry butter 84% fat; 100 g Mascarpone; 50 g Excellence whipping cream 35% fat; 200 g dulce de leche; 120 g custard; 500 g Mascarpone; 10 caramelized pecan nuts

For
10 persons

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To prepare this dish

Ingredient list: Standard puff pastry
250 g cold water
500 g T55 flour
15 g salt
60 g Extra dry butter 84% fat
440 g Extra dry butter 84% fat; Soft dulce de leche
100 g Mascarpone
50 g Excellence whipping cream 35% fat
200 g dulce de leche; Silky mascarpone cream
120 g custard
500 g Mascarpone; Assembly
10 caramelized pecan nuts

Elle & Vire products used: Extra dry butter 84% fat; Mascarpone; Excellence whipping cream 35% fat

The recipe,
step by step

1
Standard puff pastry

Knead the dough (flour, water, salt and 60 g of butter) without overworking it and refrigerate at 5 °C for at least 2 hrs. Place the butter for the turns in the middle of the dough. Give two turns, leave to rest for at least 2 hrs. Repeat the process twice. The final two turns should be done just before the pastry is used.

Roll the dough out to a thickness of 2.5 mm and cut out irregular triangular shapes. Sprinkle both sides with icing sugar and cook in a panini maker between two sheets of baking parchment.
2
Soft dulce de leche
Combine the mascarpone, the cream and the dulce de leche.
3
Silky mascarpone cream
Whisk all the ingredients together using a mixer until the mixture is creamy and mousse like.
4
Assembly

Pipe dots of light mascarpone cream onto 2 puff pastry triangles. Position one on top of the other, slightly off centre, and finish with a 3rd triangle. Add the soft dulce de leche and decorate with a caramelized pecan nut.