NOROHY VANILLA MILLEFEUILLE RECIPE
Plated desserts

VANILLA MILLEFEUILLE

Made with NOROHY Madagascar Vanilla Beans 125g

2 steps

Recipe Step by Step

01

INVERTED PUFF PASTRY

350g European-style butter

125g All-purpose flour

295g All-purpose flour

10g Salt

5g White vinegar

120g Water

95g Melted butter

Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.

BEURRAGE

Using the dough hook in a stand mixer, mix together the butter and a smaller portion of flour and shape into a square.


DÉTEMPRE

Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar, and warm melted butter. Shape into a square and leave to rest.


LAMINATING THE DOUGH

Place the second mixture at the center of the first mixture, and fold a book turn.

Leave to rest.

Fold using another book turn and leave to rest.

Fold a letter turn and leave to rest overnight.

Fold another letter turn, roll out, and cut to shape.
02

VANILLA PASTRY CREAM

450g Milk

120g Sugar

145g Egg yolks

45g Corn starch

180g Heavy cream 36%

20g All-purpose flour

70g Butter

20g NOROHY VANILLA

Boil the milk, cream, and split and scraped vanilla.

Leave to infuse for 10 minutes and then strain.

Use the sugar to blanch the egg yolks, then add the flour and corn starch.

Combine the hot liquid with the egg yolks, then boil again.

Remove from the heat. Then at 140°F (60°C), add the butter.

Smooth out and store in the refrigerator.

Assembly and finishing

NOROHY VANILLA MILLEFEUILLE RECIPE

Spread out the puff pastry to a thickness of 2mm. Cut into a 40 × 60cm rectangle and leave to rest. Bake at 320°F (160°C). Halfway through the baking process, turn the tray around and place another tray on top until fully baked. It should have a golden color all the way through. Set aside. Whip 200g of heavy cream 36%. Combine with the pastry cream. Cut the puff pastry into 10 × 5cm rectangles. Split each rectangle in half so you are left with two thin, even pastry strips. Put a pastry rectangle on a plate, then use a piping bag with a 4mm plain round nozzle to pipe on approx. 20g of pastry cream. Repeat five times. Sprinkle the final rectangle with confectioner’s sugar, then use a blowtorch to caramelize. Place this rectangle on top of the final layer of cream.