Thousand Miles

Creation by Willem Verlooy - 10 servings

tarts Pastry Cream
Thousand Miles - photo1 | Debic

Willem Verlooy

Ingredients

For 10 servings

Puff pastry

1750 g flour

36 g salt

550 g Debic Butter Constant

750 g cold water

10 g vinegar

1000 g Debic Top Gold Butter

Vanilla confectioner's cream

1071 g milk

192 g whole egg

213 g sugar

84 g corn starch

1 vanilla bean

Preparation

Flaky pastry

Mix the flour, salt, water, vinigair and the Debic Top Gold Butter.

Make a nice rectangle and place the dough, covered with foil, in the fridge overnight.

The next day, roll out dough large enough.

Place the Debic Top Tourage Gold and fold the dough nicely round it.

Roll the entire concoction into a fine rectangle and give it 1 turn in 3.

Cover the dough with foil and put back in the fridge for an hour.

Repeat the same action; 1 turn in 3.

Now leave the turned dough overnight in the fridge.

Give the dough 2 turns in 3, with an interval of 1 hour between turns.

Leave the dough in the fridge for 1 hour.

Roll out the dough to 4 mm in thickness, prick it and then put it in the fridge.

Cut the dough in 40 cm x 10 cm strips.

Bake for 35 minutes at 180°C.

Vanilla confectioner's cream

Whisk the whole egg with half of the sugar and the maize starch.

Bring the milk with the other half of the sugar and the scraped vanilla bean to a boil.

Add the cooking salt while stirring the egg mix.

Put everything back into a pot and heat until it binds nicely.

Leave it to cook a little longer, then pour on a disinfected plate.

Cover immediately with foil and put in the fridge.

Assembly

Whisk the Debic Stand & Overrun lightly to a thick consistency.

Transfer to a piping bag with a Saint-Honore tip.

Place 1 baked flaky pastry on its flat side.

Apply strips of vanilla confectioner's cream over the entire length.

Place a second baked flaky pastry on it and repeat the treatment.

There are 3 layers of vanilla confectioner's cream between 4 layers of flaky pastry in all.

Place the entire concoction on its side on a surface.

Distribute the whisked Debic Stand & Overrun in a swirl from left to right over the entire length.

Finish with a macaroon or decoration of your choice.

1000 g Debic Stand & Overrun

10 macaroons

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