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.
Recipe given by
ANTHONY BORRUSSO
Chef formateur, École Ducasse, ENSP, Yssingeaux.
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.
