By Joaquin Soriano

Recipe Mille-feuille

To make this dish

Ingredient list

  • Puff pastry
    125 g water
    11 g salt
    101 g Lescure Unsalted 250g butter Roll 82% fat
    310 g Flour T65
    330 g Unsalted 1kg butter Sheet 84% fat
    133 g Flour T65
  • Chocolate custard
    380 g whole milk
    272 g Cream 35% Fat
    58 g egg
    35 g inulin
    35 g caster sugar
    26 g cornstarch
    19.5 g Flour T65
    2 g salt
    32 g Gelatine mass
    207 g dark chocolate 70 %
  • Vanilla chantilly
    257 g Cream 35% Fat
    52 g caster sugar
    1 vanilla pod (or vanilla extract)
    31 g Gelatine mass
    678 g Cream 35% Fat

The recipe, step by step

  1. 01

    Puff pastry

    Dissolve the salt in the water. In the bowl of a stand mixer fitted with the dough hook, combine the cubed butter and flour with the salted water to form a homogeneous mass. Shape into a ball and let rest for 10 minutes, then shape into a square. Perform 2 double folds and let the dough rest as long as possible,then perform a third double fold. Let the dough rest. Laminate to a thickness of 3mm, then cut into the desired shape.

  2. 02

    Chocolate custard

    Heat the cream and milk together in a saucepan. Combine all the dry ingredients. Pour some of the lukewarm liquid into the egg yolks, then into the dry ingredients. Pour the mixture back into the pan and bring to a boil. Pour the hot custard into a bowl, then add the gelatine mass and chocolate. Emulsify using an immersion blender until homogenous. Transfer to a plastic container and let cool at +4°C.

  3. 03

    Vanilla chantilly

    Heat the cream with the vanilla and let infuse for 15 minutes. Add the previously melted gelatine mass and incorporate it and the icing sugar using an immersion blender. Add the chilled cream and blend again. Transfer to a plastic container and store overnight at +4°C. 

  4. 04

    Shaping

    The day before, prepare the puff pastry and do the layering steps. Prepare the vanilla Chantilly and chill overnight. The next day, begin to roll out and cut the puff pastry. Prepare the chocolate custard and chill it in a blast freezer for 20 minutes then store in the refrigerator. When the puff pastry has rested, bake in a convection oven. After baking, cut it, sprinkle with some icing sugar and caramelize. When the puff pastry has cooled, remove the centre fill it with the chocolate custard, then top with a decoration of whipped vanilla Chantilly.


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