Recipe of the month
MILLE-FEUILLE POP!
Recipe for 3 mille-feuilles of 18 cm.
INVERSED PUFF PASTRY
Dough
- Flour T65 230 g
- Salt 6 g
- Butter 40 g
- Water 100 g
- White vinegar 2 g
Dissolve salt with vinegar in water before adding flour and softened butter with a dough hook. Ensure not to over work the dough before rolling out to 17 x 30 cm and cooling.
BUTTER/FLOUR MIXTURE
- Dry butter 84% fat 200 g
- Flour T65 50 g
- High gluten flour 50 g
Mix dry butter with flours to form a paste. Refrigerate for a couple of hours. Incorporate flour/butter mixture around the dough and give a double fold, following by a single fold. Refrigerate for 1 hour before giving another double fold, followed by a single one. Refrigerate for 12 hours. Roll out puff to 4 mm thick and 30 cm wide. Refrigerate before baking at 170°C for 45 minutes.
POMPONA VANILLA WHIPPED GANACHE
- Couverture Ivoire 35% (Valrhona) 75 g
- Gelatin powder (165 Bloom) 3 g
- Water (for gelatin) 15 g
- Cream 35% fat 350 g
- Vanilla bean, Pompona 1 pièce
Bring 1/3 cream with vanilla bean to a simmer. Off the heat add soaked gelatin and pour onto chopped white chocolate before emulsifying with a hand blender. Add remaining 2/3 cream and continue to blend. Refrigerate for at least 12 hours. Whip ganache and immediately pipe with a N°10 tip.
CORN CREAM BASE
- Corn kernels 300 g
- Semi-skimmed milk 750 g
- Corn flour 90 g
- Raw "unrefined" sugar 75 g
- Gelatin powder (165 Bloom) 8 g
- Water (pour la gélatine) 48 g
Roast corn at 150°C for 25 minutes before placing into 2/3 of the milk. Refrigerate to infuse for 12 hours. Soak maize flour with remaining 1/3 milk and leave to soak for 15 minutes. Strain corn milk and add sugar before bringing to a boil. Pour a small amount of hot milk onto the corn milk before pouring back into saucepan and boiling. Leave to cool to 35°C and add soaked gelatin and emulsifying with hand blender. Refrigerate.
DIPLOMAT CREAM
- Corn cream base 900 g
- Corn kernels 175 g
- Cream 35% fat 500 g
Roast corn at 150°C for 25 minutes before placing into cream and refrigerating for 12 hours to infuse. Strain and whip cream to a yoghurt texture before folding 3 times into the base cream. Immediately use with a N°14 tip.
POPCORN PRALINE
- Whole almonds 175 g
- Popcorn kernels 125 g
- Caster sugar 300 g
- Water 100 g
- Salt "fleur de sel" 2 g
- Grapeseed oil 100 g
Roast almonds at 150°C for 15 minutes. Popcorn in a saucepan with a small amount of oil. Cook water with sugar to form a brown caramel. Add nuts and continue to cook to desired colour. Pour onto a silicon mat and sprinkle with fleur de sel. Leave to cool before blending and finishing with oil until desired texture.
ASSEMBLY AND FINISHING
Cut puff pastry to 5 x 20 cm out of the oven with bread knife. Sift with icing sugar or blended caramel and flash in an oven at 220°C for 5 minutes to caramelise the top. Alternate vanilla whipped ganache and corn diplomat cream onto two layers. Finish with two lengths with popcorn praline in the central layer.
![](local/cache-gd2/35/2d17e48f7e21aa7f7c8e244e1cf51b.png?1701876936)
Recipe given by
ANTHONY BORRUSSO
Chef formateur, École Ducasse, ENSP, Yssingeaux.
![](local/cache-vignettes/L450xH675/arton486-73ae0.png?1701876936)
THE IDEA?
Work with a grain that brings back memories.
THE SHAPE?
Simple, classic with a modern touch, hollowing the puff pastry on the top as well as comforting colours.
THE FLAVOURS?
Pompona vanilla bean from New Caledonia also called banana vanilla, a very sweet aromatic palette with notes of banana, apple and prune. Corn, a grain and vegetable taste in infusion which brings sweetness but also a delicious taste when you pop it which takes us back to childhood.
THE TECHNICAL STEP?
The roasting is important as not to bring a slight bitterness with the corn infusion.