Recipe Millefeuille

To prepare this dish

Ingredient list

For the vanilla cream with mascarpone

200 g Sublime, Cream with Mascarpone
20 g icing sugar
1 vanilla pods

For the light cream

100 g pastry cream
100 g Sublime, Cream with Mascarpone

For the puff pastry

250 g T55 flour
6 g salt
37.5 g Elle & Vire gourmet butter 82% fat
200 g Extra dry butter 84% fat
100 g cold water
6.25 g white wine vinegar

Elle & Vire products used

Sublime, Cream with Mascarpone

Elle & Vire gourmet butter 82% fat

Extra dry butter 84% fat

The recipe,
step by step

1. 1

   For the vanilla cream with mascarpone

   Scrape the vanilla pod and add the seeds to the Elle & Vire® Sublime, Cream with Mascarpone together with the icing sugar. Whip.

2. 2

   For the apple and yuzu coulis: Peel the apple and brunoise (finely dice).

   Mix the sugar with the pectin NH. Heat the yuzu purée and the apple at 50°C (122°F). Add the sugar mix. Bring to the boil. Pour the coulis into an 18 cm x 24 cm frame. Leave to cool in the fridge. Once the coulis has set, cut into 12 x 3 cm rectangles. Keep in the fridge until you are ready to assemble the millefeuille. 

3. 3

   For the light cream

   Smooth the cooled crème pâtissière, whip the Elle & Vire® Sublime, Cream with Mascarpone, then mix the two together.

4. 4

   For the puff pastry

   Knead the flour, salt, melted butter, cold water and vinegar together. Form a ball, and leave to rest in the fridge. Shape the pastry into a square. Between two layers of greaseproof paper, make another square of an identical size with the Elle & Vire® Extra Dry Butter. Fold and repeat 5 times. Roll out the puff pastry to 2 mm and cut to the desired shape.

   Cook at 165°C (329°F) for about 15 minutes. When cooked, caramelise the puff pastry in the oven at 250°C (482°F). Keep a close eye on it. To finish, cut into 12 x 3 rectangles.

5. 5

   Assembly

   Put a rectangle of puff pastry on each side of an apple-yuzu rectangle. Pipe the light cream onto the upper layer of puff pastry and cover with a final layer of puff pastry. Lay the millefeuille on its edge, and decorate it with the vanilla cream with mascarpone using a piping bag fitted with a V-shaped Saint Honoré nozzle.

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