Caramel Mille-Feuille
Caramel Mille-Feuille — an IRCA recipe in 3 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (puff pastry)
- 5 min
- resting time (puff pastry, before folding, minimum)
- 2-3 h
- baking temperature (puff pastry)
- 190 °C
- baking time (puff pastry)
- 25 min
- heating temperature (milk with JOYPASTE)
- 85 °C
- crystallisation time (Chantilly)
- 8 h
Ingredients
Puff pastry
| Ingredient | Quantity |
|---|---|
| Gransfoglia | 1000 g |
| Water | 450 g |
| Eylen Croissant/sfoglia | 700 g |
Vanilla and white chocolate Chantilly
| Ingredient | Quantity |
|---|---|
| Milk 3.5% fat | 100 g |
| Joypaste Vaniglia Bianca | 5 g |
| Lilly Neutro | 15 g |
| Sinfonia Cioccolato Bianco | 170 g |
| Liquid cream 35% fat | 200 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Chococream | |
| Irca Toffee D'Or Caramel Filling 15 kg | |
| Chocolate Vanilla pod Dobla |
Method
- Puff pastry
Knead GRANSFOGLIA and water for 5 minutes until a not completely "smooth" dough is obtained.
- 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.
- Puff pastry
Make a 3-layer fold and a 4-layer fold and let it rest in the fridge.
- Puff pastry
Then repeat the 3-layer and 4-layer fold and let it rest again in the fridge, well covered with plastic sheet.
- 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.
- Puff pastry
Bake in the oven at 190 °C for 25 minutes until golden color.
- Vanilla and white chocolate Chantilly
Heat up the milk with the JOYPASTE at 85 °C.
- Vanilla and white chocolate Chantilly
Add the LILLY and stir.
- Vanilla and white chocolate Chantilly
Pour over the chocolate and emulsify with the hand blender.
- Vanilla and white chocolate Chantilly
Add in the cold liquid cream, mixing well, and let crystallize in the refrigerator for around 8 hours.
- Final composition
Whip the white chocolate and vanilla Chantilly in a planetary mixer until firm consistency.
- Final composition
Dress two Chantilly cylinders on the first strip of puff pastry, alternating with CHOCOCREAM.
- Final composition
Dress thin strips of TOFFEE D'OR CARAMEL between the creams.
- Final composition
Repeat this operation on another strip of puff pastry and overlap the first one.
- Final composition
Close with the puff pastry strip and decorate with TOFFEE D'OR CARAMEL and a CHOCOLATE VANILLA POD DOBLA.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.