Home Recipes Mille Feuille Strawberry

Mille Feuille Strawberry

Made by Chef Otto Tay

Cakes and tarts Viennoiserie

Mille Feuille Strawberry

Ingredients

Puff Pastry [5 nos, X15]

1050 g t55 flour

29 g salt

210 g unsalted butter

300 g water

500 g Debic Butter Sheet

Puff Pastry (Left Over Dough) [5 nos, X15]

525 g t55

15 g salt

120 g water

525 g left over dough

500 g Debic Butter Sheet

Vanilla Moussesline [5 Whole Cake 150g]

352 g Dutch Lady milk

59 g Debic Whipping Cream 35%

55 g sugar

35 g custard powder

75 g egg yolks

1 g vanilla pod

222 g Debic Butter Sheet

1 g sea salt flakes

Mascarpone Chantilly [5 Nos, 70g each]

62 g Debic Whipping Cream 35%

24 g sugar

24 g glucose syrup

2 g vanilla pod

16 g gelatin mass

250 g Debic Whipping Cream 35%

100 g mascarpone

Raspberry Coulis [5 Whole Cake]

391 g raspberry puree

20 g glucose syrup

89 g sugar

9 g nh pectin

Fresh Strawberry [5 Whole Cake]

50 pcs korean strawberry (sweet)

25 pcs raspberry

25 pcs pistachio nut

25 pcs dried rose petal

Preparation

Puff Pastry

Mix flour, salt, and softened butter together. Gradually add in water. Just mix well. Do not form gluten. Rest the dough overnight in the fridge. Roll out into a rectangle and place the folding butter in the center. Make 2x single and 1x half & half. Last length needs to be 36cm.

Rest in the fridge for 1 hour and flatten to CCFM No. 5. Rest overnight before cutting for baking into a love shape. Bake at 170°C, vent in, fan 4, for 30 minutes, then vent out for 20 minutes.

Yields: 1 Nos, 3 pcs needed ; Temperature: 170°C ; Time: 45 minutes ; Vent: In ; Thickness: No.5 CCFM with Drawer Tray

Vanilla Moussesline

Make crème pâtissière without butter. Let the crème pâtissière
cool to 35°C, then blend in softened butter. Keep in the chiller.
Whip before piping. Each stick 50g (1 stick).

Mascarpone Chantilly

Warm cream, sugar, and glucose to 36°C, then add in gelatin. Blend in the cold cream, followed by mascarpone. Keep in the chiller and whip before use.

Raspberry Coulis

In a saucepan, heat up the purées with inverted sugar to 45°C, then add in the pectin-sugar mix and bring to a boil.

Recipe tags Cakes and tarts Viennoiserie

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