Mille Et Une Feuilles

Made with Opalys 33%

An original École Valrhona recipe

5 steps

Recipe Step by Step


Upside-Down Puff Pastry

750g Dry butter 84%
300g French white pastry flour
700g French white pastry flour
300g Water
230g Dry butter 84%
25g Salt
8g Vinegar

Make a beurre manié slowly mixing the first quantities of butter and flour, and spread it between two plastic sheets. Leave it to rest in the refrigerator for a few hours. Make a Détreme dough slowly mixing all the other ingredients together. Be careful not to over-knead it. Leave it to rest in the refrigerator for a few hours. After folding the détrempe dough and beurre manié once, fold using a book turn and leave them to rest for at least 2 hours before folding another book turn. Store overnight in the freezer, and finish off with a letter turn before you use it.

Vanilla Shortcrust Pastry

180g Strong white bread flour
35g Cornstarch
65g Icing sugar
7g Cooked egg yolks
200g Dry butter 84%
1 Vanilla pod
3g Fine salt

Sift the flour, cornstarch and icing sugar. Cook the egg yolks in the microwave. Mix with the butter, vanilla and sugar. As soon as you have a completely smooth mixture, spread it between two sheets and leave to cool. Bake at 320°F (160°C) until it takes on a golden color, and store in a dry place.

Pressed Puff Pastry

150g Cooked Puff Pastry
180g Cooked Vanilla Shortcrust Pastry
30g Melted butter
0.5 Vanilla pod
140g IVOIRE 35%

Break up the cooked shortcrust pastry and cooked puff pastry in a mixer, then add the Eclat d’or, melted butter, scored vanilla pod and melted Ivoire chocolate. Use a template of your choice with a thickness of 4mm to spread out the pressed puff pastry. Refrigerate for a few minutes to make it easier to remove the template.

Vanilla Crème Pâtissière

1000g Whole UHT milk
200g UHT cream 35%
3 Vanilla pod
150g Sugar
90g Starch
200g Egg yolks
200g Dry butter 84%

Bring the milk, whipping cream and split and scored vanilla pods to the boil. Mix the sugar, starch and egg yolks. Pour the boiling liquid over the mixture and boil for a further 2 minutes. Add the butter and smooth the mix using a whisk. Remove the pods, cover the mix with film and store in the refrigerator.

Opalys 33% Vanilla Whipped Ganache

10 Tahitian vanilla pod
1500g UHT cream 35%
1000g UHT cream 35%
100g Glucose
100g Inverted sugar
680g OPALYS 33%

Infuse the split and scored vanilla pods overnight in the larger portion of chilled cream. Heat the smaller portion of liquid whipping cream with the glucose and the inverted sugar. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of liquid whipping cream. Mix in the electric mixer again. Store in the fridge and leave to stiffen, preferably overnight. Whip until firm.

Assembly and finishing

Make all the various recipes.
Roll out the puff pastry then use cutters to cut out three ring shapes:
One should have an outer diameter of 16cm and an inner diameter of 14cm,
One should have an outer diameter of 12cm and an inner diameter of 10cm,
One should have an outer diameter of 8cm and an inner diameter of 6cm.
Use a strip of baking paper to line the outside of your 14cm, 10cm and 6cm diameter rings, and bake your puff pastry rings with a suitable inner ring so that the pastry does not shrink. Set aside.
Make a 16cm diameter disk using the pressed puff pastry. Leave it to harden in the refrigerator for a few minutes.
Place the rings on the disk of pressed shortcrust pastry, then use a piping bag without a nozzle to pipe a 0.5cm-tall layer of vanilla crème pâtissière between each ring.
Whip up the vanilla whipped ganache, then use a piping bag to pipe it between each ring. Finish off with a dab in the center.
Decorate with a few red berries.