Recipes

Recipe Chocolate millefeuille and green tea matcha

Name: Chocolate millefeuille and green tea matcha
Yield: 20 mot.personnes / 20 mot.parts
Ingredients: 150 g flour; 400 g Extra dry butter 84% fat; 25 g cocoa powder; 10 g salt; 150 g water; 100 g Extra dry butter 84% fat; 100 g whipping cream; 100 g whole almonds; 1 g bitter almond extract; 200 g dark chocolate (50% cocoa); 20 g Elle & Vire gourmet butter 82% fat; 500 g Crème Brûlée Bourbon Vanilla; 15 g matcha green tea

For
20 persons

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To prepare this dish

Ingredient list: Chocolate puff pastry
150 g flour
400 g Extra dry butter 84% fat
25 g cocoa powder
10 g salt
150 g water
100 g Extra dry butter 84% fat; Almond-flavoured chocolate ganache
100 g whipping cream
100 g whole almonds
1 g bitter almond extract
200 g dark chocolate (50% cocoa)
20 g Elle & Vire gourmet butter 82% fat; Matcha crème brûlée
500 g Crème Brûlée Bourbon Vanilla
15 g matcha green tea

Elle & Vire products used: Extra dry butter 84% fat; Elle & Vire gourmet butter 82% fat; Crème Brûlée Bourbon Vanilla

The recipe,
step by step

1
Chocolate puff pastry

Rolling out the dough:

Mix the butter, which should be at a temperature of 14°C, with flour and cocoa powder until a compact pastry is obtained. Place on a sheet of baking paper and roll out into a rectangle. Cover in plastic wrap and refrigerate at 4°C for 1 hr.

Making the pastry.
Incorporating the butter:
Roll out the chocolate butter pastry in the rolling machine to 6 mm while maintaining its rectangular form. Set aside.
Roll out the pastry dough in the rolling machine to 6 mm while maintaining its rectangular form, then place on top of the rolled out chocolate butter pastry.
Roll out dough 5 times using simple folds, with 1 hr of rest between each fold.
2
Almond-flavoured chocolate ganache

Heat the cream. Crush the almonds and leave to concoct for 30 min in the cream with the bitter almond extract. Strain. Heat the cream again and add the Chocolate Crème Brûlée, then pour into the chocolate to obtain a ganache.
Lower temperature to 40°C, incorporate the creamed butter mixture.
Pour into round tins. Refrigerate.
3
Matcha crème brûlée

Bring the Vanilla Crème Brûlée to a boil, then add the matcha green tea. Blend. Pour over the chocolate ganache the same thickness of the matcha crème brûlée. Refrigerate.
4
Assembly and decoration

Cut 3 pieces of the rolled pastry. Stack the layers in the fol- lowing manner: puff pastry, chocolate crème brûlée, matcha crème brûlée, finishing with a layer of puff pastry.
Can be served with a green tea guava coulis.