Caramel Mille-Feuille

Ingredients

Method

1. 1
   Puff pastry

   Knead GRANSFOGLIA and water for 5 minutes until a not completely "smooth" dough is obtained.

2. 2
   Puff pastry

   Cover the dough and place it in the refrigerator for at least 2-3 hours, then start folding using EYLEN CROISSANT/SFOGLIA or "technical" butter plate.

3. 3
   Puff pastry

   Make a 3-layer fold and a 4-layer fold and let it rest in the fridge.

4. 4
   Puff pastry

   Then repeat the 3-layer and 4-layer fold and let it rest again in the fridge, well covered with a plastic sheet.

5. 5
   Puff pastry

   Roll out the puff pastry to 3 cm thick and refrigerate before cutting it by the edges as 3 mm thickness and 15 cm long.

6. 6
   Puff pastry

   Bake in the oven at 190 °C for 25 minutes until golden colour.

7. 7
   Vanilla and white chocolate Chantilly

   Heat up the milk with the JOYPASTE to 85 °C.

8. 8
   Vanilla and white chocolate Chantilly

   Add the LILLY and stir.

9. 9
   Vanilla and white chocolate Chantilly

   Pour over the chocolate and emulsify with the hand blender. Add the cold liquid cream, mixing well, and let crystallize in the refrigerator for around 8 hours.

10. 10
    Final composition

    Whip the white chocolate and vanilla Chantilly in a planetary mixer until firm consistency.

11. 11
    Final composition

    Dress two Chantilly cylinders on the first strip of puff pastry, alternating with CHOCOCREAM.

12. 12
    Final composition

    Dress thin strips of TOFFEE D'OR CARAMEL between the creams.

13. 13
    Final composition

    Repeat this operation on another strip of puff pastry and overlap the first one.

14. 14
    Final composition

    Close with the puff pastry strip and decorate with TOFFEE D'OR CARAMEL and a CHOCOLATE VANILLA POD DOBLA.