Mille Feuille

yield: 1pc

Portion size: 3 slices

Laminated dough- puff pastry

 

 

Ingredients:

1 pc puff pastry, cut to 6 x 10”

1 cup pastry cream

1/2 recipe flat icing

As needed melted chocolate (ganache)

Procedure:

1. Cut a 12×12 inches puff pasry. Docked with the tip of fork.
2. Put in between two  half sheet tray to prevent the dough from rising. Then bake for 45 minutes to 1 hour at 375 F.  Notice the middle of the dough, if it is translucent, it is still underbaked.
3. Transfer to cooling rack.
4. Do pastry cream. Put in a piping bag when about to use.
5. Resize the puff pastry to 4×2 inches. Make 3 pieces.
6. Make a ganache and flat icing. Make sure ganache and flat icing is in same consistency.
7. Assemble.

 

COMPONENTS:

A. Puff Pastry (Pate Feuilletee)

Yield: 562g

Method: Laminated dough

 

Ingredients:

146g bread flour

146 g cake flour

23g butter, cut to cubes

4g salt

5g sugar

146g water, cold

Drop vinegar

FIF:   235 g butter

 

Mise en place:

1. Dry: bread flour, cake flour, salt, sugar
2. Wet:  water, vinegar
3. fat: butter
4. FIF: butter

Procedure:

1. Flatten the FIF covered with plastic wrap until 6×7 inches in size. Use rolling pin in hammering motion to flatten and resize the FIF.
2. Prepare bake well to wrap the 6×7 inches FIF.
3. Flatten again the FIF until it covers the size of the bake well.
4. Bench rest the FIF until it can be marked with fingerprint
5. Mix the dry ingredients with the fat. Cut the butter into small pieces.
6. Make a well in the center of the dry ingredients and pour in wet ingredients.
7. Knead with bowl scraper until ingredients come together.
8. Rest in freezer or chiller.
9. Flour the bench. Flatten the dough to 8×14 inches.
10. Encase the FIF with the dough using letter fold. Flatten mildly.
11. Rest in freezer or chiller.
12. Flatten into 8×14. Book fold. Flatten mildly. Put in a freezer or chiller. Repeat 4x.
13. For the last fold, flatten the dough until 7×10 inches. If it retracts put back in the freezer or chiller.
14. Put in a plastic labo. Put in a tray. Clean wrap the tray.

 

B. Pastry Cream:

Yield: approx. 600 g

Method: Filling

 

Ingredients:

225g milk

25g butter

20g cornstarch

63g sugar

40g eggyolks

 

Procedure:

1. In a pot: Mix milk, half of the sugar and butter with whisk. Scald it in low to medium heat.
2. In a bowl: Mix egg yolk, last half of the sugar and cornstarch with whisk.
3. Pour the scalded ingredients in the bowl while mixing with whisk.
4. Pour all the ingredients on the pot while slowly mixing with whisk in a low fire heat, until it thickens. Whisk faster if lump is forming. It should be cooked well.
5. Put in a sizzle plate covered with plastic wrap. It should be flat. 
6. Chill. Put in a piping bag to use.

C. Flat Icing:

Yield: 195g

Method: Icing

 

Ingredients:

160 g powdered sugar

30g milk

5g corn syrup

 

Procedure:

1. wet: Mix milk and corn syrup.
2. Pour in  wet to the well of powdered sugar.
3. Do it  last minute before use.

 

D. Ganache

Yield: 1 cup

Method: Icings

Ingredients:

125g bitter sweet chocolate

75g whipping cream

Procedure:

1. Half melt the chocolate
2. Scald the cream; pour into chocolate. Mix until well combine.
3. If mixture is too thick, heat over Bain marie.