Millefeuille

Glenn Viel chef

Glenn Viel

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Cooking preparation

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Puff pastry
Light cream with Madagascar vanilla
Vanilla ice cream
Pistachio florentine
Caramel sauce

Ingredients

Water

800g

All purpose flour

2kg

Salt

40g

Melted butter

200g

Whole milk

1000g

Butter

30g

Caster sugar 

200g

Egg Yolks

160g

Cream powder

80g

Flour

20g

Vanilla pod

3

Pastry cream

1000g

Whipped cream

1000g

Dessert jelly

65g

Whole milk

2lt

Madagascar vanilla beans

4

Wild Madagascar vanilla beans

2

Toasted whole milk powder

100g

Caster sugar 

340g

Dehydrated glucose

160g

Cream

200g

Butter

130g

Caster sugar 

50g

Ice stabilizer

10g

Egg Yolks

280g

Butter

150g

Glucose

60g

Caster sugar 

180g

Pectin NH

3.6g

Chopped pistachios

Caster sugar 

190g

Glucose syrup

190g

Cream

280g

Soft Butter

100g

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.

WOULD YOU LIKE TO SHARE YOUR OWN RECIPE WITH US ?

SEND US YOUR RECIPE WITH ALL THE INGREDIENTS
AND PREPARATION STEPS.
OUR EXPERTS WILL BE HAPPY TO TEST IT
AND PUBLISH ONLINE ON OUR WEBSITE!

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