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Gourmet
A Thousand and One Layers of Indulgence
Made with Cooking Range Azelia 35% milk chocolate
Makes 8 individual millefeuilles
4 stepsAN ORIGINAL RECIPE BY l’École Gourmet Valrhona
Recipe Step by Step
01
PRALINÉ WHIPPED GANACHE
110 g UHT whole milk
3 g Potato starch
2 g Gelatine powder
10 g Water (to rehydrate the gelatine)
25 g Cocoa butter
85 g 50% Nutty Hazelnut & Almond Praliné
75 g Whipping cream 35%
Preparation time: 15 minutes
Cooling time: ideally 1 night
Mix the water and gelatine in a container. Heat two-thirds of the whole milk in a saucepan. Mix the potato starch with the remaining cold milk. Add this to the warm milk and let it thicken, whisking it all the while so it doesn’t stick to the pan. Then add the rehydrated gelatine. Pour one-third of this mixture over the praliné and melted cocoa butter. Mix vigorously with a whisk so its center looks elastic. Add another third the same way. Then incorporate the final third using the same method. Add the cold whole cream, then blend with an hand blender to perfect the emulsion. Leave to stiffen in the refrigerator, preferably for 12 hours.
Cooling time: ideally 1 night
Mix the water and gelatine in a container. Heat two-thirds of the whole milk in a saucepan. Mix the potato starch with the remaining cold milk. Add this to the warm milk and let it thicken, whisking it all the while so it doesn’t stick to the pan. Then add the rehydrated gelatine. Pour one-third of this mixture over the praliné and melted cocoa butter. Mix vigorously with a whisk so its center looks elastic. Add another third the same way. Then incorporate the final third using the same method. Add the cold whole cream, then blend with an hand blender to perfect the emulsion. Leave to stiffen in the refrigerator, preferably for 12 hours.
02
LIME GEL
50 g Lime juice
5 g Caster sugar
3 g Gelatin
15 g Water (to rehydrate the gelatine)
Preparation time: 5 minutes
Bring the lime juice and sugar to the boil and combine it with the rehydrated gelatine. Store in the refrigerator overnight.
Bring the lime juice and sugar to the boil and combine it with the rehydrated gelatine. Store in the refrigerator overnight.
03
UPSIDE-DOWN PUFF PASTRY
Beurre manié
110 g Plainf lour
280 g Butter
Détrempe Dough
250 g Plain flour
10 g Salt
2 g Vinegar
90 g Butter
110 g Water
150 g Finely ground roasted hazelnuts
Preparation time: 15 minutes for the beurre manié, 15 minutes for the détrempe, 30 minutes for buttering and turning the dough
Leave to sit for: 2 hours between each turn then ideally 1 night of rest
Baking time: approx. 30 minutes
To make the beurre manié:
Mix the softened butter with the flour and spread it into a 30×15cm rectangle between two sheets of baking paper. Leave to rest in the refrigerator for 2 hours.
To make the détrempe:
Mix the softened butter with the flour. Add the salt, then incorporate the vinegar mixed with water. Mix the dough carefully, without overworking it. Spread out into a 13×13cm square. Cover with cling film and leave to rest in the refrigerator for 2 hours.
For the pastry:
Place the rectangle of beurre manié in front of you, portrait-style. Place the square of détrempe in the lower half of this rectangle and fold the butter at the top. Then fold over the butter at the bottom and rotate the butter-dough by a quarter turn. Spread out the butter-dough again to a length of approx. 30×15cm on a thoroughly floured worktop. Fold over
the top third of the dough and then the bottom third. Rotate again by a quarter turn. Cover with film and set aside at least an hour. Do another 2 turns in this way. Leave to rest in the refrigerator for another hour, then finish off with a final turn and store in the refrigerator ideally overnight.
Baking:
Spread out the puff pastry to a thickness of 2mm. Sprinkle with finely ground roasted hazelnuts. Bake at 210°C for 15 minutes and finish baking at 175°C until golden-brown.
Leave to sit for: 2 hours between each turn then ideally 1 night of rest
Baking time: approx. 30 minutes
To make the beurre manié:
Mix the softened butter with the flour and spread it into a 30×15cm rectangle between two sheets of baking paper. Leave to rest in the refrigerator for 2 hours.
To make the détrempe:
Mix the softened butter with the flour. Add the salt, then incorporate the vinegar mixed with water. Mix the dough carefully, without overworking it. Spread out into a 13×13cm square. Cover with cling film and leave to rest in the refrigerator for 2 hours.
For the pastry:
Place the rectangle of beurre manié in front of you, portrait-style. Place the square of détrempe in the lower half of this rectangle and fold the butter at the top. Then fold over the butter at the bottom and rotate the butter-dough by a quarter turn. Spread out the butter-dough again to a length of approx. 30×15cm on a thoroughly floured worktop. Fold over
the top third of the dough and then the bottom third. Rotate again by a quarter turn. Cover with film and set aside at least an hour. Do another 2 turns in this way. Leave to rest in the refrigerator for another hour, then finish off with a final turn and store in the refrigerator ideally overnight.
Baking:
Spread out the puff pastry to a thickness of 2mm. Sprinkle with finely ground roasted hazelnuts. Bake at 210°C for 15 minutes and finish baking at 175°C until golden-brown.
04
AZÉLIA 35% CRÉMEUX
125 g Whole milk
60 g Whipping cream 35%
35 g Eggs
4 g Caster sugar
2 g Gelatine
10 g Water (to rehydrate the gelatine)
140 g AZÉLIA 35% chocolate
Preparation time: 20 minutes
Cooling time: at least 6 hours
Mix the eggs and sugar without beating too much. Bring the cream and milk to the boil and combine the two mixtures. Heat the mixture to 84°C and mix with a hand blender until it is homogeneous. Add the rehydrated gelatine and combine it with the melted AZÉLIA 35% chocolate in three stages. Use a hand blender to blend until perfectly emulsified. Leave in the refrigerator for at least 6 hours before use.
Cooling time: at least 6 hours
Mix the eggs and sugar without beating too much. Bring the cream and milk to the boil and combine the two mixtures. Heat the mixture to 84°C and mix with a hand blender until it is homogeneous. Add the rehydrated gelatine and combine it with the melted AZÉLIA 35% chocolate in three stages. Use a hand blender to blend until perfectly emulsified. Leave in the refrigerator for at least 6 hours before use.
Assembly and finishing
Prepare the day before:
Upside-down puff pastry
AZÉLIA 35% crémeux
Praliné whipped ganache Lime ge
To be done on the day:
Whip the praliné ganache
Bake the puff pastry
Assemble the millefeuille
Required utensils:
2 14mm plain round nozzles
Rolling pin
Stand mixer
Hand blender
ASSEMBLY
Preparation time:30 minutes
Cut the cooled puff pastry into 24 4×12cm rectangles using a bread knife. Whip the praliné whipped ganache until it has a soft texture that is suitable for piping. Using a piping bag with a 14mm nozzle, place the praliné whipped ganache on 8 rectangles of cooled, cooked puff pastry, then make a few dabs of lime gel. Place a rectangle of cooked and cooled puff pastry over each of the eight covered rectangles. Use a piping bag with a 14mm nozzle to apply the AZÉLIA 35% crémeux. Top the 8 millefeuilles with another rectangle of puff pastry and sprinkle with lime zest.