Fresh Fruit Mille-Feuille
Pastry, Custard Filling and Custard Cream — a Bakels recipe in 3 components. Uses Bakels Instant Cream Powder (10 × 700 g).
- mixing time (pastry, slow speed)
- 2 min
- mixing time (pastry, fast speed)
- 4 min
- resting time (between half turns)
- 5 min
- dough thickness (pastry)
- 5 mm
- baking temperature (pastry)
- 220 °C
- baking time (pastry)
- 20-25 min
- whipping time (custard filling, slow speed)
- 1 min
- mixing time (custard filling, fast speed)
- 3-4 min
- whipping time (custard cream)
- 3-4 min
Ingredients
Pastry
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour | 1.5 kg | 100% |
| Rollex Gold | 1.125 kg | 75% |
| Water | 0.8 kg | 53.3% |
| Salt | 0.015 kg | 1% |
| Bakels Relax | 0.005 kg | 0.3% |
Custard Filling
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Enbelett Cold Custard Mix | 0.4 kg | 26.7% |
| Chilled water | 1 kg | 66.7% |
Custard Cream
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bakels Instant Cream Powder (10 × 700 g) | 0.12 kg | 8% |
| Enbelett Cold Custard Mix | 0.12 kg | 8% |
| Chilled water | 0.3 kg | 20% |
Method
- Pastry
Add all ingredients (except Rollex Gold) into a spiral mixing bowl.
- Pastry
Mix for 2 minutes on slow and 4 minutes on fast speed.
- Pastry
Pin out the dough into a rectangular shape and, using a pastry brake, place Rollex Gold covering 3 quarters of the dough.
- Pastry
Fold the uncovered part half way down the dough and then fold the other end to make one half turn, leave to rest for 5 minutes and repeat another 5 times.
- Pastry
After the 6 half turns, pin dough to 5mm thickness and cut into 160cm x 320cm.
- Pastry
Bake at 220°C for 20-25 minutes.
- Custard Filling
Whisk the water and Enbelett Superior Cold Custard for 1 minute on slow speed.
- Custard Filling
Scrape down.
- Custard Filling
Mix for a further 3-4 minutes on fast speed.
- Custard Cream
Whisk the water, Instant Cream and Enbelett Superior Cold Custard for 3-4 minutes.
Finishing: Take one of the pastry pieces and pipe Custard Filling on the base.
Finishing: Chop up a selection of fresh fruit, place on top of the Custard Filling and then pipe the Custard Cream.
Finishing: Repeat this process for the top layer.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.