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INGREDIENTS |
• 1 packet pâte feuilletée chantilly
• 480g heavy cream
• 2 vanilla pods
• Tonka beans
• 90g white chocolate
For the crème caramel
• 85g sugar
• 35ml heavy cream
• 25g butter
• 1g sea salt
PREPARATION |
- The night before baking, heat 480ml of heavy cream with the scraped vanilla from pods and three grated tonka beans.
- Pour the mixture onto 90g of white chocolate and mix together. Refrigerate for the night.
- The next day, caramelize 85g of sugar.
- When it turns to a golden color, add 35g of heavy cream, 25g of butter and 1g of sea salt.
- Cut the pâte feuilletée into 10 x 3 cm strips.
- Bake in an oven for 5 minutes or until it turns golden.
- To make the crème chantilly, whisk the vanilla cream mixture until it forms soft peaks.
- Pipe the crème chantilly on a pâte feuilletée strip followed by a layer of caramel. Repeat the process and top with a layer of pâte feuilletée.
- Turn the millefeuille on its side and pipe the remaining crème chantilly with a St Honoré tip.
- Decorate with a dry vanilla bean.
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