MILLE FEUILLES D’AMOUR

Name: MILLE FEUILLES D’AMOUR
Yield: 4 hearts for 4 people
Ingredients: 1500 g flour; 300 g Debic Brioche butter; 600 g water; 36 g salt; 1000 g Debic Millefeuille butter; 525 g Debic Outfit & Expansion; 82 g sugar; 2 vanilla pods; 187 g mascarpone; 5 g silver gelatin leaves; 30 g W2 white chocolate; 20 g The Botanist® Gin 60%; 50 g Mara de Bois puree; 220 g grapefruit puree; 40 g yuzu juice; 200 g icing sugar; 160 g dextrose; 240 g cream butter; 300 g eggs; 6 grapefruits; 500 g sugar (1); 250 g water; 1 vanilla pod; 125 g sugar (2)

Chef :

Original creation by
Jaël Verleysen,
Verleysen Bakery,
Hofstade, Belgium

Brand

Quantity :

Recipe for 4 hearts for 4 people

Download recipe

Ingredients

1500 g flour
300 g Debic Brioche butter
600 g water
36 g salt
1000 g Debic Millefeuille butter

Step

Make the dough by kneading the flour, water, brioche butter
and salt. Fold the Millefeuille butter in the dough. Make
6 single rounds of 3 (with sufficient rest after each second
round). Spread to 2.3 mm thick. Rest and prick the dough. Cut
out the desired heart shapes. Cook between two Silpat® at
190°C for 26 to 30 minutes. After this cooking time, sprinkle
the hearts with dextrose and cook for an additional 5 minutes
at 190°C.

Ingredients

525 g Debic Outfit & Expansion
82 g sugar
2 vanilla pods
187 g mascarpone
5 g silver gelatin leaves
30 g W2 white chocolate
20 g The Botanist® Gin 60%

Step

Bring the cream, sugar and vanilla pods to a boil. Remove the
pods and pour over the white chocolate. Add the mascarpone
and gelatin, melted and drained, mix well. Add The Botanist®
Gin and mix briefly. Book a night in the refrigerator.

Ingredients

50 g Mara de Bois puree
220 g grapefruit puree
40 g yuzu juice
200 g icing sugar
160 g dextrose
240 g cream butter
300 g eggs
5 g silver gelatin leaves

Step

Bring the purees to a boil with the yuzu juice, icing sugar and
dextrose. Add the butter and bring to a boil again. Pour in the
eggs, stirring constantly, cook for 1 minute. Add the gelatin,
which has been melted and drained, mix and refrigerate.

Ingredients

6 grapefruits
500 g sugar (1)
250 g water
1 vanilla pod
125 g sugar (2)

Step

Cut the grapefruit into pieces. Prepare a syrup by boiling
the sugar (1), water and vanilla pod. Pour the syrup over the
grapefruit segments. Let steep for one day, covered, in the
refrigerator. Strain and bring the juice back to a boil with the
remaining sugar (2). Pour over the grapefruit segments and let
rest for another day. Strain. Set aside the grapefruit segments.

Ingredients

No ingredients.

Step

Spread the candied grapefruit segments over the puff pastry
hearts. Alternate the Gin and Vanilla Cream and Grapefruit
Cream in a dot shape along the edge. Assemble. Decorate with
a Ruby chocolate heart.