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ORIENTAL MILLEEUILLE
By Nicolas Boussin, Best Pastry Craftsman 2000
Executive Pastry Chef at La Maison de l’Excellence Savencia®
Serves 20 pieces | Prep/baking 60 mins
INGREDIENTS |
PUFF PASTRY
- 940 g plain flour (T55, approximately 11% protein)
- 310 g strong flour (T45, approximately 14% protein)
- 25 g salt
- 125 g extra-dry butter sheet Elle & Vire Professionnel®
- 25 g vinegar
- 500 g water
- 1000 g extra-dry butter sheet Elle & Vire Professionnel®
PASTRY CREAM
- 365 g milk
- 85 g egg yolks
- 75 g sugar
- 17 g plain flour (T55, approximately 11% protein)
- 17 g custard powder
DIPLOMAT CREAM
- 430 g soft style cream cheese Elle & Vire Professionnel®
- 430 g pastry cream
- 50 g gelatine mass (7 g powdered 2000 bloom gelatine + 43 g water)
- 20 g orange blossom water
- 285 g 35% whipping cream Elle & Vire Professionnel®
PISTACHIO CARAMEL
- 100 g soft style cream cheese Elle & Vire Professionnel®
- 250 g 35% whipping cream Elle & Vire Professionnel®
- 220 g sugar
- 35 g glucose
- 50 g gourmet butter Elle & Vire®
- 60 g pistachio paste
DECORATIVE CREAM
- 100 g soft style cream cheese Elle & Vire Professionnel®
- 35 g milk
- 35 g sugar
- 26 g gelatine mass
- 325 g 35% whipping cream Elle & Vire Professionnel®
ASSEMBLY
- QS icing sugar
- QS butter
- 130 g sesame seeds
- QS raw pistachios
- QS ground pistachios
PREPARATION |
PUFF PASTRY
- Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water.
- Form into a ball and let rest in the refrigerator.
- Roll out the dough, inserting and enclosing the sheet of butter in it. Give it its turns (see in assembly).
PASTRY CREAM
Prepare a traditional pastry cream.
DIPLOMAT CREAM
- Stir the pastry cream and warm slightly. Add the dissolved gelatine mass and orange blossom water, followed by the cream cheese.
- Finish off by gently folding in the whipped cream.
PISTACHIO CARAMEL
- Heat the cream with the glucose. Prepare a dry caramel with the sugar and deglaze with the hot cream mixture.
- Heat to 108°C. Add the butter at 40°C along with the pistachio paste and cream cheese then blend using a hand mixer.
- Refrigerate.
DECORATIVE CREAM
- Bring the milk and sugar to the boil.
- Add the gelatine mass and cream cheese. Blend using a hand mixer while adding the chilled cream.
- Refrigerate for at least 4 hours (ideally overnight).
ASSEMBLY
- Perform 5 turns respecting the resting time in between and using ice for the final 3. Roll out to a thickness of 2 mm. Cut into Ø12-cm circles.
- Using a brush, coat one side of the circle with melted butter.
- Sprinkle with sesame seeds and then with icing sugar.
- Turn the circles over onto a sheet of baking paper (sesame side down). Top with another sheet of baking paper and place an aluminium baking sheet on top.
- Bake in a 170°C convection oven for approximately 25 minutes.
- Remove from the oven and immediately cut the circles again, using a Ø10-cm cookie cutter.
- Pipe out 50 g of diplomat cream into each Flexipan and place in the freezer. Unmould and cut in half.
- Pipe out 20 g of pistachio caramel onto a circle of pastry, leaving 0.5 cm bare around the edge (smooth side) then cut the circle in half.
- Affix a half disc of diplomat cream on a semicircle of pastry (pistachio caramel side) and top with the second semicircle of pastry. Using an 8-mm plain tip, pipe out 7 balls of decorative cream (approximately 25 g).
- Decorate with pieces of raw pistachio and ground raw pistachio.