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MILLE-FEUILLE

A timeless French classic with crisp, buttery puff pastry and a light, creamy filling – this Mille-Feuille recipe delivers delicate layers and elegant flavor, perfect for refined dessert menus.


Ingredients:


For the Dough:

1880gr.

FARINA SUPER "00"

40gr.

FLECHARD UNSALTED BUTTER 82%

30gr.

SALT

910gr.

Cold Water

For Laminating:

For the Filling:

40gr.

ELINA GOLD F100

100gr.

Water

100gr.

Heavy Cream


Implementation:


For the Dough

  1. Knead the dough ingredients for 3 minutes on low speed, then for 10 minutes on high speed.

  2. Pass the butter through the dough sheeter to make it pliable.

  3. Incorporate the butter into the dough and perform one double fold and one single fold.

  4. Let the dough rest for 20 minutes.

  5. Rest the dough for another 40 minutes, then repeat one double and one single fold.

  6. Place the dough in the refrigerator and let it rest for 24 hours.

  7. Remove the dough from the fridge and roll it through the dough sheeter to a thickness of 3mm.

  8. Transfer the dough to a baking tray lined with parchment paper and place a second tray (also lined with parchment) on top to prevent puffing during baking.

  9. Bake in a preheated oven at 180°C for 20 minutes. Remove the top tray and continue baking for another 10 minutes.

  10. Let the pastry cool and cut into rectangular pieces measuring 10cm x 4cm.


For the Filling:

  1. Whip all the filling ingredients with the whisk attachment at high speed for 4 minutes


Dessert Assembly:


  1. Select three rectangular pieces of puff pastry.

  2. Pipe small amounts of filling onto the first piece using a piping bag. Repeat for the second layer, stacking them.

  3. Dust the top with powdered sugar.









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