Recipe Vanilla Caramel Millefeuille

To prepare this dish

Ingredient list: Puff pastry
100 g Elle & Vire gourmet butter 82% fat
10 g salt
350 g water
565 g flour
185 g flour
550 g Extra dry butter 84% fat; Vanilla mousseline
500 g whole milk
1 vanilla pods
80 g sugar
50 g eggs
80 g egg yolks
40 g custard powder
250 g Elle & Vire gourmet butter 82% fat
2 vanilla pods; Caramel cream
150 g sugar
50 g light brown sugar
400 g Excellence whipping cream 35% fat
1 vanilla pods
10 g pectin NH
10 g sugar

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Extra dry butter 84% fat; Excellence whipping cream 35% fat

1
Puff pastry

Melt the butter and add to the water and salt. Combine with both flours. Leave to rest overnight. Give 4 double folds.
2
Vanilla mousseline

Make a pastry cream and add the cold butter and hand blend. Place the mousseline in the chiller. When very cold place the mousseline in the kitchen aid and whip until light.
3
Caramel cream

Heat up the cream with the small amount of sugar and pectin and leave to infuse with the vanilla bean. Make a caramel (dry method) with the white sugar (only) and when amber caramel coloured, add the brown sugar and dissolve. Cook down the caramel with the hot cream. Hand blend. Cool down and lightly mix with the spatula before piping onto the puff pastry.