Recipe Oriental Millefeuille

To prepare this dish

Ingredient list

PUFF PASTRY

125 g Extra dry butter 84% fat - 1kg sheet
1000 g Elle & Vire gourmet butter 82% FAT
940 g plain flour (T55, approximately 11% protein)
310 g strong flour (T45, approximately 14% protein)
25 g salt
25 g vinegar
500 g water

PASTRY CREAM

365 g milk
85 g egg yolks
75 g sugar
17 g plain flour (T55, approximately 11% protein)
17 g custard powder

DIPLOMAT CREAM

430 g Soft Style Cream Cheese
285 g Excellence Whipping Cream 35% FAT
430 g pastry cream
50 g gelatine mass*
20 g orange blossom water

PISTACHIO CARAMEL

100 g Soft Style Cream Cheese
250 g Excellence Whipping Cream 35% FAT
50 g Elle & Vire gourmet butter 82% FAT
35 g glucose
220 g sugar
60 g pistachio paste

DECORATIVE CREAM

100 g Soft Style Cream Cheese
325 g Excellence Whipping Cream 35% FAT
35 g milk
35 g sugar
26 g gelatine mass

ASSEMBLY

SQ icing sugar
SQ Elle & Vire gourmet butter 82% FAT
130 g sesame seeds
SQ raw pistachios
SQ ground pistachios

Elle & Vire products used

Extra dry butter 84% fat - 1kg sheet

Elle & Vire gourmet butter 82% FAT

Soft Style Cream Cheese

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   PUFF PASTRY

   Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water.

   Form into a ball and let rest in the refrigerator.

   Roll out the dough, inserting and enclosing the sheet of butter in it. Give it its turns (see in assembly).

2. 2

   PASTRY CREAM

   Prepare a traditional pastry cream.

3. 3

   DIPLOMAT CREAM

   Stir the pastry cream and warm slightly. Add the dissolved gelatine mass and orange blossom water, followed by the cream cheese. Finish off by gently folding in the whipped cream. * 7 g powdered 200 bloom gelatine + 43 g water 

4. 4

   PISTACHIO CARAMEL

   Heat the cream with the glucose. Prepare a dry caramel with the sugar and deglaze with the hot cream mixture.

   Heat to 108°C. Add the butter at 40°C along with the pistachio paste and cream cheese then blend using a hand mixer.

   Refrigerate. 

5. 5

   DECORATIVE CREAM

   Bring the milk and sugar to the boil. Add the gelatine mass and cream cheese. Blend using a hand mixer while adding the chilled cream. Refrigerate for at least 4 hours (ideally overnight).

6. 6

   ASSEMBLY

   Perform 5 turns respecting the resting time in between and using ice for the final 3. Roll out to a thickness of 2 mm. Cut into Ø12-cm circles. Using a brush, coat one side of the circle with melted butter. Sprinkle with sesame seeds and then with icing sugar. Turn the circles over onto a sheet of baking paper (sesame side down). Top with another sheet of baking paper and place an aluminium baking sheet on top. Bake in a 170°C convection oven for approximately 25 minutes. Remove from the oven and immediately cut the circles again, using a Ø10-cm cookie cutter. Pipe out 50 g of diplomat cream into each Flexipan and place in the freezer. Unmould and cut in half. Pipe out 20 g of pistachio caramel onto a circle of pastry, leaving 0.5 cm bare around the edge (smooth side) then cut the circle in half. Affix a half disc of diplomat cream on a semicircle of pastry (pistachio caramel side) and top with the second semicircle of pastry. Using an 8-mm plain tip, pipe out 7 balls of decorative cream (approximately 25 g). Decorate with pieces of raw pistachio and ground raw pistachio

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