Recipe of the month

VANILLA-CARAMEL SAINT HONORÉ MILLEFEUILLE STYLE

CHOUX PASTRY

• Milk 405 g
• Water 405 g
• Butter 405 g
• Salt 16 g
• Caster sugar 16 g
• Flour 445 g
• Eggs 810 g

Boil water, milk, butter, salt and sugar. Add sifted flour off the heat and place back onto the heat to dry out. Place into a mixing bowl and cool before gradually adding eggs. Pipe 17 g into 8 x 2.5 x 2.5 cm high moulds lined with a perforated silicon strip. Bake between two perforated silicon mats at 170°C for 30 minutes. Also pipe 2 g small choux and bake at 165°C for 18 minutes.

PUFF PASTRY

Butter/flour mixture

• Dry butter 84% fat 800 g
• Flour T55 280 g

Mix ingredients together with a paddle. Form a square and refrigerate for 12 hours.

Dough

• Cold water 436 g
• Salt 25 g
• Flour T55 300 g
• Flour T45 700 g
• Butter, cold melted 150 g

Mix ingredients together for 2 minutes with a paddle. Refrigerate for 12 hours. Make an invert puff pastry giving 2 single folds and 2 double folds. Refrigerate for 24 hours. Bake between two trays at 180°C for 30 minutes. Cut 2.5 x 8 cm rectangles before caramelising.

VANILLA MASCARPONE CHANTILLY CREAM

Crème anglaise

• Cream 35% fat 500 g
• Vanilla bean 1/2 piece
• Caster sugar 125 g
• Egg yolks 100 g
• Gelatin leaves 9 g

Boil cream with vanilla bean, pour onto egg yolks mixed with sugar and pour back into saucepan and cook to 82°C. Strain onto soaked gelatin leaves and refrigerate for 24 hours. Whip 750 g crème anglaise with 500 g mascarpone to form a smooth light cream.

CARAMEL CREAM

• Cream 35% fat 500 g
• Vanilla bean 1/2 piece
• Caster sugar 250 g
• Salt "fleur de sel" 2 g

Cook a dry caramel and deglaze with remaining ingredients. Cook to 104°C.

CARAMEL

• Water 90 g
• Glucose 100 g
• Caster sugar 250 g
• Nougasec (Louis François) 50 g

Place all ingredients into a saucepan and cook to 160°C. Glaze choux. Pour remaining caramel onto two silicon mats as fine as possible. Cut 2 x 7 cm rectangles, heat with a micro torch to stick onto the rectangular choux.

SOFT CARAMEL

• Glucose 40 g
• Caster sugar 375 g
• Semi-salted butter 100 g
• Cream 375 g
• Vanilla bean 1 piece

Heat glucose and gradually add sugar to for a caramel. Deglaze with butter and add cream and vanilla. Cook to 118°C and spread to 2 mm thick onto a silicon mat and cool. Cut 1 cm long by 6 cm wide lengths.

ASSEMBLY

Stick caramel rectangles onto 2 sides of the choux and cut in half. Fill onto side with caramel cream and the other with vanilla cream. Pipe vanilla cream and place onto a rectangle of caramelised puff and pipe another layer of cream. Close up with a choux rectangle. Place small choux onto the assembly pipe small drops of vanilla chantilly and caramel rolls.