Pastry
700 g strong flour
20 g salt
200 g butter
300 g water
15 g white vinegar
Total weight: 1 235 g
Tourage butter:
800 g dry butter
300 g strong flour
Total weight: 1 100 g
Step
In a beater, using a dough hook, mix the flour, the salt, the
butter, the water and the white vinegar for 10 minutes at top
speed. Place the resulting dough in the fridge to rest. During
this time, mix the tourage butter with the flour for 6 minutes.
Flatten the mixture and place everything in the fridge. Using
a rolling-mill, roll the dough to give it a rectangular shape,
place the tourage butter on half the dough roll then beat the
other half of the dough on top. Give two double rounds and
two single rounds, leaving your dough to rest for 15 minutes
between each round (a total of 5 rounds). Roll the finished puff
pastry into 2.5 mm layers and cut into slabs of 60 x 40 cm, each
with a weight of around 750 g. Leave everything to rest in the
fridge. Place one of the puff pastry slabs between two gratting
trays and sheets of baking paper. Cook in a ventilated oven at
180°C for around 35 minutes. Once baked, glaze the slabs of
mille-feuille with icing sugar in a 220°C oven for a few minutes
until they are completely and evenly caramelised. This recipe
gives you more puff pastry than you need but it is hard to make
a smaller quantity. You will have enough for around 3 slabs of
mille-feuilles.
2. CHOUX PASTRY DOUGH
Ingredients
125 g water
125 g whole milk
110 g butter
5 g granulated sugar
1.5 g salt
135 g weak flour (type 45)
250 g whole eggs
Total weight: 752.5 g
Step
Bring the water, the milk, the butter, the salt and the sugar to
the boil. Take off the heat. Pour in the flour and dry out the
choux pastry. Pour everything into a mixer and with a flat beater
turn the mixture quite quickly to remove as much of the heat
and humidity as possible. When the mixture is lightly cooled,
carefully incorporate the eggs in three or four parts, and mix
just until there is a smooth texture. Pipe the choux using a
piping bag, glaze, then cook in the oven at 180°C for around
25 minutes.
3. PRALINE MOUSSELINE
Ingredients
450 g hazelnut praline
750 g pastry cream
376 g butter
Total weight: 1 576 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.
4. CRISPY SHEETS
Ingredients
30 g milk Java couverture chocolate (33.1%)
30 g cocoa butter
300 g almond praline
300 g hazelnut praline
168 g paillette feuillantine
Total weight: 828 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. Spread finely between two plastic sheets then cut into
8 strips, each 30 cm long and 5 cm wide. Set aside for assembly.
5. RÉMY MARTIN® CREAM
Ingredients
600 g pastry cream
50 g Rémy Martin® cognac 50%
Total weight: 650 g
Step
Using a mixer with a whisk, smooth the pastry cream well then
add the Rémy Martin® cognac.
6. CARAMEL
Ingredients
500 g granulated sugar
150 g glucose
150 g water
Total weight: 800 g
Step
Put the water, the glucose and the sugar in a saucepan and
cover with plastic film. When it begins to boil, remove the film,
place a thermometer in the caramel and bring the temperature
to between 160°C and 165°C. Glaze the choux and put them in
a Flexipan® dome to get a beautiful curve on top.
7. 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 12 of 5 cm-long strips lengthways then
cut everything in 2 to get 24 strips that are 30 cm long and
5 cm wide. Take 4 strips perpas mille-feuilles. Garnish using a
piping bag filled with the praline mousseline and lay a crispy
sheet rectangle on top. Repeat a second time and place the
mille-feuilles in the fridge. Put the mille-feuilles on the slice,
decorate with a piping bag fitted with an F16 tip, creating 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.
