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A Thousand and One Layers of Indulgence
Made with Azélia 35%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes 8 individual millefeuilles
Preparation time: 100 minutes
Prepare the day before: Upside-down puff pastry AZÉLIA 35% crémeux and Praliné whipped ganache Lime gel
To be done on the day: Whip the praliné ganache, Bake the puff pastry and Assemble the Millefeuille
Required utensils: Two 0.5-inch plain round nozzles, Rolling pin and Stand mixer Immersion blender
Recipe Step by Step
UPSIDE-DOWN PUFF PASTRY
110g Whole Wheat flour
250g Whole Wheat flour
150g Finely ground roasted hazelnuts
To make the beurre manié:
Mix the softened butter with the flour and spread it into a 12 in. × 6 in. rectangle between two sheets of parchment paper.
Leave to rest in the refrigerator for 2 hours.
To make the détrempe:
Mix the softened butter with the flour. Add the salt, then incorporate the vinegar mixed with water.
Mix the dough carefully, without overworking it.
Spread out into a 5 in. × 5 in. square.
Cover with plastic wrap and leave to rest in the refrigerator for 2 hours.
For the pastry:
Place the rectangle of beurre manié in front of you, portrait-style.
Place the square of détrempe in the lower half of this rectangle and fold the butter at the top. Then fold over the butter at the bottom and rotate the butter-dough by a quarter turn.
Spread out the butter-dough again to a length of approx. 12 in. × 6 in. on a thoroughly floured worktop.
Fold over the top third of the dough and then the bottom third.
Rotate again by a quarter turn.
Cover with film and set aside at least an hour.
Do another 2 turns in this way.
Leave to rest in the refrigerator for another hour, then finish off with a final turn and store in the refrigerator ideallyovernight.
Spread out the puff pastry to a thickness of 2mm.
Sprinkle with finely ground roasted hazelnuts.
Bake at 410°F (210°C) for 15 minutes and finish baking at 345°F (175°C) until golden-brown.
AZÉLIA 35% CRÉMEUX
125g Whole milk
60g Whipping cream
10g Water (to rehydrate the gelatin)
140g AZÉLIA 35%chocolate
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 185°F (84°C) and mix with an immersion blender until it is homogeneous.
Add the rehydrated gelatin and combine it with the melted AZÉLIA 35% chocolate in three stages.
Use an immersion blender to blend until perfectly emulsified.
Leave in the refrigerator for at least 6 hours before use.
PRALINÉ WHIPPED GANACHE
110g Whole milk
3g Potato starch
2g Gelatin powder
10g Water (to rehydrate the gelatin)
25g Cocoa butter
75g Whipping cream
Mix the water and gelatin in a container. Heat two-thirds of the whole milk in a saucepan.
Mix the potato starch with the remaining cold milk.
Add this to the warm milk and let it thicken, whisking it all the while so it doesn’t stick to the pan.
Then add the rehydrated gelatin. Pour one-third of this mixture over
the praliné and melted cocoa butter.
Mix vigorously with a whisk so its center looks elastic.
Add another third the same way. Then incorporate the final third using the same method.
Add the cold whipping cream, then blend with an immersion blender to perfect the emulsion.
Leave to stiffen in the refrigerator, preferably for 12 hours.
50g Lime juice
15g Water (to rehydrate the gelatin)
Bring the lime juice and sugar to a boil and combine it with the rehydrated gelatin.
Store in the refrigerator overnight.
Assembly and finishing
Cut the cooled puff pastry into 1.5 in. × 5 in. rectangles using a bread knife.
Whip the praliné whipped ganache until it has a soft texture that is suitable for piping.
Using a piping bag with a 14mm nozzle, place the praliné whipped ganache on 8 rectangles of cooled, cooked puff pastry, then make a few dabs of lime gel.
Place a rectangle of cooked and cooled puff pastry over each of the eight covered rectangles.
Use a piping bag with a 14mm nozzle to apply the AZÉLIA 35% crémeux.
Top the 8 millefeuilles with another rectangle of puff pastry and sprinkle with lime zest.