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Tahitian caramel mille-feuille

Recipe for 3 desserts of 8 portions.

CAKE CARAMEL

  • Caster sugar 100 g
  • Butter 50 g
  • Salt 2 g
  • Almond marzipan 70% 315 g
  • Caster sugar 30 g
  • Eggs 310 g
  • Flour 100 g
  • Baking powder 2.5 g
  • Grapeseed oil 80 g
  • Full cream milk 11 g

Make a dry caramel with the 100 g of sugar and stop the cooking with the butter and salt. In a robot-coupe mix the marzipan with the eggs to create a homogeneous, smooth mixture. Add the caramel and mix.Add the sugar and whip to ribbon in a mixer. Fold in the flour sifted with the baking powder and the oil and milk. Spread onto 26 x 26 cm frames and bake at 170°C for 14 minutes.


INVERTED PUFF PASTRY

  • Dry butter 562 g
  • Flour 225 g
  • Flour 525 g
  • Salt 20 g
  • Water 212 g
  • Butter 165 g
  • White vinegar 5 g

Make a ‘beurre manié’ with the dry butter and the 225 g of flour, store in the refrigerator for 1 hour. Make a dough with the rest of the ingredients without over working it and store in the refrigerator for 1 hour. Add the dough inside the ‘beurre manie’ and give a double turn. Give 2 to 3 hours rest before rolling out another double turn and leave to rest until the following day. Give a single turn and set aside. Before cutting the required sizes give another single turn to finish with a total of 5 folds.


VANILLA ZEST SYRUP

  • Water 150 g
  • Caster sugar 100 g
  • Madagascan vanilla bean 1 piece
  • Lemon zest 1 piece

Make a syrup with the water, sugar and vanilla. Add the zests and set aside.


MILLEFEUILLE TAHITIAN VANILLA CREAM

  • Tahitian vanilla bean 3 pieces
  • Full cream milk 200 g
  • Cream 35% fat 320 g
  • Vanilla extract 3 g
  • Caster sugar 65 g
  • Corn starch 22 g
  • Egg yolks 100 g
  • Gelatin mass 40 g
  • Mascarpone 260 g

Boil the milk, cream and cut and scraped vanilla beans and leave to infuse for 1 hour.
Mix the custard powder, sugar and lightly whiten with the egg yolks. Strain the infusion
and add the vanilla extract and make a crème pâtissière, cooking for 1 minute after
the boil. Off the heat add the gelatin and once melted add the mascarpone, mixing with a hand mixer. Strain again and rapidly cool to stock in the refrigerator for 24 hours.


CARAMELISED BRICK PASRTY

  • Sheets of brick pastry 6 sheets
  • Honey 100 g
  • Butter 100 g
  • Tahitian vanilla bean 1 piece
  • Caster sugar 100 g

Melt the butter, honey and vanilla to 80°C. Brush the brick pastry, one sheet superimposed onto another. Bake at 180°C and set aside. Make a caramel with the sugar, cool and mix to a powder. Caramelise the brick pastry sheets.


SENSATION CARAMEL

  • Cream 35% fat 150 g
  • Caster sugar 65 g
  • Glucose 105 g
  • Tahitian vanilla bean 1 piece
  • Caster sugar 105 g
  • Cocoa butter mycryo 40 g
  • Lecithin 0.25 g
  • Salt ’Fleur de sel’ 1 g
  • Butter 35 g

Boil the cream, sugar, glucose and vanilla. Make a dry caramel with the 105 g of sugar and stop the cooking with the hot previous mixture. Off the heat add the cocoa butter, fleur de sel and lecithin. Cool the caramel to 40°C and emulsify the caramel with the butter. Store in sous-vide bags at 4°C.


CARAMEL GLAZE

  • Caster sugar 125 g
  • Full cream milk 250 g
  • Cream UHT 35% fat 125 g
  • Madagascan vanilla bean 1 piece
  • Egg yolks 60 g
  • Salt ’Fleur de sel’ 2 g

Make a dark dry caramel and stop the cooking with the hot milk, vanilla and cream. Off the heat add the egg yolks and salt and cook to 85°C. Strain and rapidly cool to 4°C. Mix with a hand mixer and mature for 12 hours at 4°C. Mix again before churning.


CARAMEL FUDGE

  • Maple syrup 25 g
  • Brown sugar 265 g
  • Flour 15 g
  • Baking powder 3 g
  • Butter 70 g
  • Salt 2 g
  • Evaporated milk 120 g

Weight and cook all of the ingredients in a saucepan to 114°C. Place into a mixing bowl
and mass the sugar with a paddle. Roll out like a marzipan in between two guitar sheets
at 2 mm thick. Store in the refrigerator and cut 2 mm wide squares.


FINISHING

Roll out and bake the inverted puff pastry. Cut bands 24 x 8 cm and caramelise. Cut bands 24 x 8 cm of caramel cake, soak in syrup and place onto the puff pastry. Pipe nice balls of Tahitian vanilla cream. Decorate with pieces of caramelised brick pastry and sensation caramel.


DECORATIONS

Place the brick pastry and the fudge. Decorate with precision and care.

THE IDEA?

To propose a graphical millefeuille, a very different image of what I already know.


THE SHAPE?

A rectangle, giving volume and movement.


THE FLAVOURS?

Simple and generous: Tahitan vanilla and my favours… caramel with a lemon zest for the freshness.


THE TECHNICAL STEP?

Assembling the brick pastry vertically.


CAREFUL

When baking/cooking all of the elements, they should be well mastered.

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