Elle & Vire Recipes
by Nicolas Boussin

Recipe Silky mille-feuille with dulce de leche

For
10 persons
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To prepare this dish

Ingredient list
Classic puff pastry
250 g cold water
500 g T55 flour
15 g salt
60 g Elle & Vire gourmet butter 82% FAT
440 g Extra dry butter 84% fat - 1kg sheet
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

The recipe,
step by step

  1. 1

    Classic 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. 2

    Soft dulce de leche

    Combine the mascarpone, the cream and the dulce de leche. 
  3. 3

    Silky mascarpone cream

    Whisk all the ingredients together using a mixer until the mixture is creamy and mousse like. 
  4. 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.


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