Recipe Caramel & Sea Salt Mille-Feuille

To prepare this dish

Ingredient list

Puff pastry dough

940 g T55 flour
310 g T45 flour
25 g salt
125 g Elle & Vire all Purpose butter 82% fat
25 g vinegar
500 g water
1000 g Extra dry butter 84% fat

Chiffon cake base

180 g egg yolks
170 g egg whites (1)
30 g maizena
130 g T45 flour
2 g baking powder
10 g liquid invert sugar
150 g corn oil
350 g egg whites (2)
60 g tréhalose powder
140 g granulated sugar

Custard

365 g milk
85 g egg yolks
75 g granulated sugar
17 g T55 flour
17 g custard powder

Diplomat cream

430 g French cream cheese
430 g custard
50 g rehydrated gelatine (7 g 200-bloom powdered gelatine + 43 g water)
285 g Excellence whipping cream 35% fat

Caramel

100 g Excellence whipping cream 35% fat
250 g granulated sugar
220 g glucose syrup
35 g Elle & Vire gourmet butter 82% fat

Decorative cream

100 g French cream cheese
35 g milk
35 g granulated sugar
26 g rehydrated gelatine (7 g 200-bloom powdered gelatine + 43 g water)
325 g Elle & Vire gourmet butter 82% fat

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Extra dry butter 84% fat

French cream cheese

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Puff pastry dough

   • Mix the two types of flour with the butter (1) and salt using a mixer fitted with a dough hook, while slowly drizzling in the vinegar and water.
   • Refrigerate after the dough is formed.
   • Spread out the dough, wrap the butter sheet (2) inside it, then fold.

   Folding: Fold the puff pastry dough into 3 five times, respecting the resting time between folds. Ice cubes should be used for the last 3 times. Roll out the pastry to a thickness of 2 mm.

2. 2

   Chiffon cake base

   • Mix the egg yolks, egg whites (1), cornstarch, baking powder, cake flour, inverted sugar and corn oil in a bowl and set aside.
   • Whisk together the egg whites (2), trehalose powder and caster sugar.
   • Fold the whites into the yolk mixture in three additions until evenly mixed, then pour into a 60 x 40 cm baking tray.
   • Bake at an upper heat of 190°C and a lower heat of 180°C for approximately 18 minutes, let cool and then cut into 10-cm circles.
   • Three circles are needed for each 10-cm chiffon cake.
   • Set the oven to an upper heat of 250°C, turn off the lower heat, and bake until browned.
3. 3

   Custard

   • Make a traditional custard.
4. 4

   Diplomat cream

   • Stir the custard and heat slightly.
   • Add the gelatine mass, then add the cream cheese.
   • Finally, carefully fold in the whipped cream.
5. 5

   Caramel

   • Add the glucose to the cream and heat the mixture.
   • Make the sugar into a dry caramel, then deglaze with the hot cream mixture.
   • Heat to 108°C.
   • Cool to 40°C, add the butter and mix well with a hand blender, then refrigerate.
6. 6

   Decorative cream

   • Bring the milk and sugar to the boil.
   • Add the gelatine mass and cream cheese.
   • Mix using a hand blender, while adding in the cold cream.
   • Refrigerate for at least 4 hours (preferably overnight).

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