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Millefeuille
- Dito Sama
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- Culinary Inspirations
- Millefeuille
Glenn Viel
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Cooking preparation
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Ingredients
Machine
Planetary Mixers
PREPARATION.
01.
Puff pastry
Make a dough using mixer, let turn for 10 minutes at speed 1. Divide into 1 x 1.9 kg piece of dough (for 1 kg extra dry butter) and let rest for 8h. Bake at 200°C for 10 minutes, then 175°C for 10 minutes.
02.
Light cream with Madagascar vanilla
Make pastry cream, when still hot add dessert gelatin, cool, add whipped cream, set aside.
03.
Vanilla ice cream
Heat milk, vanillas and 50 g sugar to 50°C, add powders, boil, then pour over yolks, cook to 84°C, cool and churn.
04.
Pistachio florentine
Bind all ingredients in pan without boiling, spread thinly between two sheets of parchment paper, then cook until browned.
05.
Caramel sauce
Cook all ingredients (except butter) until caramel-colored, cool and stir in soft butter at 30°C. Set aside.
Dito Sama’s recommendations:
To craft perfect puff pastry, rely on our planetary mixer in conjunction with a dough sheeter. For the creation of delightful vanilla ice cream, opt for our hand mixer.
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