INFO
Quite an adventure but the result is awesome. Make it easy, use puff pastry (store bought) instead of the inverted puff pastry.
Details
Ingredients Inverted Puff pastry
- Detrempe
- 15 cl Water
- 1 Tbsp of white vinegar
- 18 g of Fleur de Sel
- 350 g of flour
- 115 g of unsalted butter (melted but cold)
- Beurre Farine (flour butter)
- 375 g of unsalted butter
- 150 g of flour
- Confection Sugar
The vinegar helps to keep the dough over a few days. Wait overnight between the folding operation helps.
Ingredients Cream
- 450 g of milk
- 50 g of heavy cream
- 2 Vanilla beans
- 4 egg yolk
- 90 g of sugar
- 50 g of butter
- 25 g of cornstach
- 25 g of flour
- 30 g of mascapone cream
- 4 gelatine sheets
Method Inverted Puff Pastry
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Start with the ‘detrempe’
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Place the water, vinegar and salt into a bowl and mix until the salt is well disolved
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Add the remaining ingredient and mix well but be careful to not over mix it, the less you mix it, the easier the dough will be to work with
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Flatten the dough into a 15cm x 15 cm square
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Tightly wrap and Place into the refrigerator for about 2 hours or more
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Next with the ‘Beurre Farine’
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Take the butter out for 30 mns
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Cut the butter in cubes then mix with the flour until the flour is fully absorbed by the butter
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Flatten the ‘beurre farine’ into a 15cm x 15 cm square
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Tightly wrap and Place into the refrigerator for about 2 hours or more
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2 hours later…
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Lightly flour your work space
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Flatten your ‘detrempe’ intro a rectangle of about 8 mm thick
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Do the same with your ‘beurre farine’, making sure the butter is twice as large as the ‘detrempe’
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Lay the ‘detremple’ on the ‘beurre farine’ and fold to cover the ‘detremple’ completely
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Turn your apparatus by 1/4 of circle and flatten the dough to about 8 mm
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Fold the bottom 1/3 over the middle part then fold the top 1/3 over making sure the ‘ends’ are aligned.
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Fold again, but this time using 1/2 over the other
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Wrap and place into the refrigerator for 2 hours
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2 hours later…
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Flatten the dough into a 8 mm rectangle and repeat the same folding as above
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Wrap and place into the refrigerator for 2 hours
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2 hours later…
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Flatten the dough into a 8 mm rectangle and repeat the same folding as above (yes again)
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Wrap and place into the refrigerator for 2 hours
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2 hours later…
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Pre-heat over at 340 F
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You dough is now ready for use.
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Flatten your dough to a 5 mm rectangle (over a silk pat or parchment paper) of about 25 cm x 35 cm
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Place on a baking sheet, add another silk pat or parchment paper on top
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Refrigerate for 30 mn
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Lay a baking sheet rack over the dough (to avoid too much )
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Cook for about 20 mn - but make sure the dough cooked well
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Ideally it will have rise to 11 mm
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Take the rack out
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Turn the heat to 475 F
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Sprinkle confection sugar on top of the dough and caramelize the sugar for 2-3 mn max.
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Take the dough out
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Let is rest 5-6 minutes to cool down, and cut in 3 parts. Make sure to use a serrated/bread knife and adjust all sides.
Method Cream
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In a pan, add the milk and the cream
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Open the vanilla beans, scape the seeds, add to the pan, add the beans as well
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Bring to a boil
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Remove from the hear, cover and let it rest for 20 mn
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In a bowl, add your egg yolks
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Add the sugar and mix until it whitens
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Incorporate the cornstarch and flow mixing well
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Time to place your gelatine sheets into cold water
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Now temper your egg mixture with a little bit of the milk/cream mixture, mix well, then add the rest, mix well, and move it back into the pan
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Place the pan over medium heat, bring to a boil and boil for 2 minutes or so…never stop mixing. It must be fairly thick
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Turn the heat down
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Cut the butter and incorporate
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Wrung out the gelatine and incorporate
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Now use a hand mixer to get to a very fluid mixture
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Transfer the cream to a bowl, film to contact (plastic wrap touching the cream so as to avoid any air) and place into the refrigerator for 2 hours at least (or speed up the process by placing it into the freezer for 15 mn)
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Transfer the cream to a mixer and mix the cream for about 5 mns at medium speed
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In a separate bowl, mix the mascarpone cream to get it creamy then fold it gently into the cream
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Transfer to a pastry bag (medium tip), use a spoon if you do not have a pastry bag
Method Final Assembly
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Lay out 1 part of the dough on a working plate
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Use the pastry bag to layer the cream
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Place a second part of dough over it
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Use the pastry bag to layer the cream
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Complete with the millefeuille with the last layer of dough
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Refrigerate before serving
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At the last minute (frankly, I did it 1 hour before serving and refrigerate and it was fine) Use a piece of paper to hide portion of the top layer of the dough and sprinkle confection sugar, repeat to create a pattern.
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Cut and enjoy the hard work.
Quick View
| Traditional | |
|---|---|
| Serve | 6 |
| Preparation Time | Forever |
| Cooking Time | 20 + 5 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
