Mille-Feuille Saffron and Caramel
Mille-Feuille Saffron and Caramel — an IRCA recipe in 4 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- baking temperature (puff pastry)
- 190 °C
- baking time (puff pastry)
- 25 min
- mixing time (puff pastry)
- 5 min
- resting time (puff pastry, first, minimum)
- 2-3 h
- heating temperature (milk with JOYPASTE)
- 85 °C
- melting temperature (CHOCOSMART CARAMEL CRUMBLE)
- 28/30 °C
- crystallisation time (Chantilly)
- 8 h
Ingredients
Puff pastry
| Ingredient | Quantity |
|---|---|
| Gransfoglia | 1000 g |
| Cold water | 450 g |
| Unsalted butter | 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 |
| Saffron pistils | 5 g |
Chococream
| Ingredient | Quantity |
|---|---|
| Chocosmart Caramel Crumble | 500 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg |
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 the 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 colour.
- Chococream
With CHOCOSMART CARAMEL CRUMBLE you get a crumbled glaze with a thick and dry consistency, which guarantees a clean cut without cracks. It is also excellent as a delicious filling cream ideal for cakes, tartlets, pralines, single servings, eclairs and cream puffs. To obtain it, melt it at 28/30 °C and dress it directly in the product, or mount it in a planetary mixer to obtain a softer consistency, ideal to be used in a piping bag. It is resistant to freezing, does not contain gluten or hydrogenated fats.
Chantilly: Heat up the milk with the JOYPASTE at 85 °C.
Chantilly: Add the LILLY and stir.
Chantilly: Pour over the chocolate and emulsify with the hand blender.
Chantilly: Add the cold liquid cream, mixing well, and let it 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 with Dobla GEOMETRIC LEAF and CURVY LEAF YELLOW chocolate decorations.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.