Home Recipes Millefeuille

Millefeuille

by Maciej Wisniewski

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Maciej Wisniewski

Mazovia

Ingredients

For 40 servings

French pastry

1400 g wheat flour

21 g salt

14 g lemon juice

615 g water

170 g Debic Cake butter

1000 g Debic Butter Millefeuille

Almond mousse

150 g Debic Stand & Overrun (1)

150 g almond milk

1 vanilla pod

90 g almond paste

3 gelatine sheets

300 g white chocolate

615 g Debic Stand & Overrun (2)

Mango fruit gel

300 g passion fruit purée

200 g strawberry purée

50 g sugar

3 g agar

3 g gelatine

Liquid caramel

280 g sugar

50 g glucose

290 g Debic Stand & Overrun

50 g Debic Butter Crème

Almond praliné

100 g white chocolate

50 g almond paste

6 g salt

100 g feuilletine

Debic products used

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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Debic Tourage Butter Millefeuille 5x2KG

  • Made from fresh cream
  • Easy to use in hot working conditions
  • Optimal plasticity for "extra dry" lamination
  • Guarantees a gold-coloured finishing
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

French pastry

Knead the dough using the first five ingredients until you have a smooth mixture.

Put the dough in the refrigerator for 1 hour.

Roll out the chilled dough and place a sheet of the Millefeuille butter on top.

Roll it out using the 3/4/4 folding method.

In the last folding phase, roll it out to a thickness of 2.5cm and cut into 17 x 17cm blocks.

Cool the blocks.

Cut the blocks lengthwise into 2mm-wide strips.

Place the strips on a baking sheet lined with parchment paper and cover with an air mat.

Bake at 165°C for 25 minutes.

Almond mousse

Boil the almond milk with the vanilla and the Debic Stand & Overrun (1).

Pour the mixture over the chocolate and almond paste.

Add the soaked gelatine and mix.

Combine with the Debic Stand & Overrun (2) and mix again.

Cool the mixture.

Mango fruit gel

Boil all the ingredients and leave to cool.

Blend until smooth.

Liquid caramel

Combine sugars in a saucepan and make caramel with the hot cream.

Add the butter and cool.

Almond praline

Melt the chocolate and mix it with the rest of the ingredients.

Stir to combine and portion into small pieces.

Assembly

Preheat the oven to 165°C.

Cut the chilled dough into 17 x 17cm blocks, roll it out, and place a sheet of Millefeuille butter on top. Roll it out using the 3/4/4 folding method. In the last folding phase, roll it out to a thickness of 2.5cm and cut into strips.

Place the strips on a baking sheet lined with parchment paper and cover with an air mat. Bake for 25 minutes.

Apply the almond cream on the first layer of puff pastry.

Add a strip of mango-passion fruit gel and a strip of liquid caramel.

Cover with the second layer of puff pastry.

Repeat the process by adding the cream, gel, and caramel, along with the crumbled praline layer.

Close with the third layer of puff pastry.

Decorate with icing sugar.

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