Recipes

Recipe Vanilla mille-feuille

Name: Vanilla mille-feuille
Yield: 15 mot.personnes
Ingredients: 130 g flour; 250 g T55 flour; 1000 g Extra dry butter 84% fat - 1kg sheet; 290 g flour; 600 g T55 flour; 34 g salt; 360 g Elle & Vire gourmet butter 82% FAT; 290 g water; 10 g balsamic vinegar; QS icing sugar; 4 g gelatine; 385 g Excellence Whipping Cream 35% FAT; 75 g egg yolks; 97 g sugar; 2 pods vanilla pods; 330 g mascarpone

For
15 persons

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To prepare this dish

Ingredient list: Caramelised puff pastry
130 g flour
250 g T55 flour
1000 g Extra dry butter 84% fat - 1kg sheet
290 g flour
600 g T55 flour
34 g salt
360 g Elle & Vire gourmet butter 82% FAT
290 g water
10 g balsamic vinegar
QS icing sugar; Mascarpone vanilla cream
4 g gelatine
385 g Excellence Whipping Cream 35% FAT
75 g egg yolks
97 g sugar
2 pods vanilla pods
330 g mascarpone

Elle & Vire products used: Extra dry butter 84% fat - 1kg sheet; Elle & Vire gourmet butter 82% FAT; Excellence Whipping Cream 35% FAT

The recipe,
step by step

1
Caramelised puff pastry

Mix the two flours (A) and the Extra Dry Butter with the flat beater to make the kneaded butter. Spread onto cake tin and let stand in fridge. Mix the flour (B), salt, Gourmet Butter Unsalted, vinegar and water to make the détrempe. Work into a ball and let stand in refrigerator. Make 2 double turns and 2 single turns with the kneaded butter respecting the rest times. Bake the puff paste at 180 °C (356 °F) between two cake tins with wedges of 1.5 cm in high then caramelize the pastry generously with icing sugar.
2
Mascarpone vanilla cream

Soak the gelatine. Make a custard sauce with the scraped vanilla beans. Poach to 85 °C (185 °F). Add gelatine, pass through a sieve and leave cool quickly. Allow 12 hours in the fridge before use. Whip this base with the mascarpone.
3
Presentation

Cut the puff pastry to the desired size. Using a piping bag, pipe mascarpone vanilla cream on a layer of puff pastry. Renew the operation and cover with a layer of puff pastry.