450 g flour T55
65 g butter
185 g cold water
10 g salt
300 g tourage butter
Total weight: 1000 g
Step
In a beater using a dough hook, mix the flour, the salt and the
melted butter. Gradually add the water. Mix together all the
elements of the pastry without kneading too much. Wrap in
cling film and keep in the fridge for at least 2 hours.
Roll the dough to give it a 40 x 30 cm rectangle, then place the
tourage butter on half the dough (already roll into a 20 x 30
cm rectangle). Close the dough, roll it out then give a simple
round (folding in 3) and repeat the operation a second time.
The lamination will be in 2 rounds. Keep again for 2 hours in the
fridge, then give 2 simple rounds, repeat the same operation.
Place it in the fridge overnight.
The next day, give a simple round, then keep for 2 hours in
the fridge. Finish to giving a last simple round, for a total of
6 rounds.
Roll the finished puff pastry into 2 or 3 mm layers, to use at your
convenience.
This recipe gives you more puff pastry than you need in the
recipe but it is difficult to make less than a kilogram.
You can also buy 1 kg of puff pastry from your pastry cook
Using a rolling-pin, spread about 500 g of puff pastry into 35 x
25 cm rectangle and keep in the fridge for at least 1 hour. Put
the dough between 2 grids and sheets of baking paper and bake
in a convection oven to 180°C for about 35 minutes. At the end
of cooking time, retire the grids and the top sheet of baking
paper, sprinkle with icing sugar and return to the oven at 220°C
for a few minutes until complete and regular caramelization.
2. CHOUX PASTE
Ingredients
55 g whole milk
55 g water
2 g salt
4 g caster sugar
45 g butter
60 g flour (type 55)
2 whole eggs (100 g)
Total weight: 321 g
Step
In a saucepan, boil the milk, water, salt, sugar and butter. Off the
heat, add the sifted flour, return to the heat and stir with a
spatula. As soon as the paste comes away from the sides,
transfer the paste into a cup, then add the eggs one at a time.
If the paste is too firm, add a little hot milk. The paste should
make a ribbon, it must be neither too soft nor too firm.
Using a piping bag fitted with a number 9 nozzle, onto baking
sheet or onto a Silpat® silicone sheet, pipe small choux
of 2 cm in diameter. Bake in a convection oven at 160°C for
about 35 minutes, by opening the oven door from time to time
for the humidity to escape.
Good to know: In an oven too hot, the dough develops, but it
cracks, which is a defect for the glaze. On the other hand, in
an oven at the temperature indicated above, the choux paste
develops slowly, remains smooth and supple.
This recipe of choux paste allows to prepare more than 6 choux
necessary for the mille-feuille but you can use the remaining,
sprinkle with grains of sugar to prepare choux buns.
3. PASTRY CREAM
Ingredients
250 g whole milk
2 egg yolks (40 g)
60 g caster sugar
20 g corn flour
25 g butter
Step
Make a pastry cream: in a saucepan, boil the milk. Beat egg
yolks, caster sugar and corn flour until lemon colored and pour
in the saucepan. Bring to a boil for 2 minutes. Off the heat, add
the butter and mix together before to leave to cool in fridge.
4. PRALINE MOUSSELINE
Ingredients
115 g hazelnut praline
185 g pastry cream
95 g butter
Total weight: 395 g
Step
In a mixer, using a whisk, mix the praline and the pastry cream
at high speed, then add the softened butter. Beat until smooth
and creamy. Set aside for assembly.
5. CRISPY SHEETS
Ingredients
10 g milk couverture chocolate
15 g butter
150 g hazelnut praline
45 g paillette feuillantine
Total weight: 220 g
Step
Melt the milk couverture chocolate and the cocoa butter in
the microwave, then mix in the rest of the ingredients little by
little. Set aside for assembly
6. RÉMY MARTIN® CREAM
Ingredients
150 g pastry cream
15 g Rémy Martin® VSOP 40% vol.
Total weight: 165 g
Step
Using a mixer with a whisk, smooth the pastry cream well then
add the Rémy Martin® VSOP.
7. CARAMEL
Ingredients
125 g granulated sugar
35 g glucose
35 g water
Total weight: 195 g
Step
Put the water, the glucose and the sugar in a saucepan. Place a
thermometer and cook your caramel between 170°C and 175°C.
Warning: for a small amount of caramel like this, stop the
cooking of the caramel by placing the saucepan in a cold water
bath, after reaching the indicated temperature.
Glaze the choux must be handled with care. To get a perfect
glaze, deep the choux into the caramel and put them in a
silicone dome to get a beautiful curve on top. Leave to cool
and turn them.
8. ASSEMBLY
Ingredients
No ingredients.
Step
Fill the caramel-glazed choux with Rémy Martin® cream and
keep in the fridge. Sharp the sides of the puff pastry to get
straight angles. Cut 4 strips that are 30 cm long and 5 cm wide.
Take a strip, garnish using a piping bag filled with the praline
mousseline and place a 2nd rectangle of pastry puff, lay a crispy
sheet rectangle on top and place a 3rd rectangle of pastry puff.
Garnish again with the praline mousseline and finish with the
last rectangle of pastry puff.
Put the mille-feuille on the slice, decorate with a piping bag
without tip, cut on the bias to create an “S” shape, with the rest
of the mousseline along the whole length.
Place the choux filled with Rémy Martin® cream on top and
decorate with gold leaf.
