2000 Feuilles

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This praline millefeuille* combines a series of crunchy and soft textures with layers of Gavottes Crispy Lace Crepes, which give the praline its flaky texture.

Preparation time: 120 minutes
Cooking time: 60 minutes

Drink pairing

Corsican Muscat, Vin Cuit from Provence.

Ingredients

Roasted, Blanched Almonds and Hazelnuts

  • oz (70 g) whole almonds
  • ½ oz (20 g) whole Piedmont hazelnuts
  • oz (250 g) superfine sugar
  • oz (75 ml) mineral water

Hazelnut Praline Leaves

  • 2 tsp (10 g) butter
  • ½ oz (20 g) 40% cocoa Jivara Valhrona chocolate
  • oz (50 g) hazelnut praline 60/40
  • oz (50 g) pure hazelnut paste (hazelnut purée)
  • oz (50 g) crumbled Gavottes Crispy Lace Crepes
  • ½ oz (20 g) roast hazelnuts, crushed

Inverted Puff Pastry

  • 17½ oz (490 g) butter
  • lb (500 g) T45 flour
  • cup (150 ml) mineral water
  • ½ oz (17 g) flour de sel
  • A few drops white vinegar

Caramelized Puff Pastry

  • oz (50 g) confectioners sugar

Confectioners’ Custard

  • 2 cups (500 ml) whole milk
  • oz (5 g) vanilla pod
  • oz (150 g) superfine sugar
  • ½ oz (15 g) flour
  • oz (45 g) Maïzena (cornstarch)
  • 7 egg yolks (5 oz /140 g)
  • 2 oz (60 g) unsalted butter

Italian Meringue

  • cup (75 ml) mineral water
  • oz (250 g) superfine sugar
  • 4 egg whites ( oz/125 g)

English Custard

  • 7 egg yolks (5 oz/140 g)
  • 3 oz (80 g) superfine sugar
  • ¾ cup (180 ml) fresh whole milk

Buttercream

  • 13¼ oz (375 g) unsalted butter, at room temperature
  • oz (175 g) custard
  • oz (175 g) Italian meringue

Praline Buttercream

  • oz (250 g) buttercream
  • oz (50 g) hazelnut praline 60/40
  • oz (40 g) Fugar pure hazelnut paste

Praline Chiffon Cream

  • 2 oz (60 g) confectioners’ custard
  • oz (340 g) praline buttercream
  • cup (70 ml) whipping cream, whipped

Method

Roasted, Blanched Almonds and Hazelnuts

  1. Spread the almonds on a baking sheet and place it in the oven for 20 minutes at 325°F (160°C). Set aside. Repeat with the hazelnuts, then crush hazelnuts.

    Heat the sugar and water together to 245°F (118°C), then pour it over the almonds. Caramelize this over the heat. Pour the caramelized almonds on a baking sheet covered with a Silpat mat, then mix, while spreading them out to cool. Keep them in an airtight container.

Hazelnut Praline Leaves

  1. Melt the butter and chocolate at 110°F (45°C) in a bain-marie*. Mix the hazelnut praline and the hazelnut paste into the melted chocolate and butter. Add the crumbled Gavottes and the roasted, crushed hazelnuts. Fill a 7-by-7 inch (17 by 17 cm) tin with 7 oz (200g) of hazelnut praline. Smooth the surface with an offset spatula and put the tins in the freezer.

Inverted Puff Pastry

  1. Work 13 ¼ oz (375 g) of butter and 65 ¼ oz (150 g) of flour together so that they are completely blended. Roll into a flattened ball and wrap in plastic before putting it into the refrigerator for an hour. Loosen it by mixing in the other ingredients, shape into a square, wrap in plastic and leave to rest for an hour. Loosen it with the butter-flour mixture. Give two double turns at 2-hour intervals, leaving the pastry in the refrigerator between turns, then a single turn before rolling out.

  2. Roll the puff pastry out to the dimensions of a baking tin (24 by 16 inches/60 by 40 cm) and prick it with a fork. Lay a sheet of parchment paper on the tin, then place the pastry on top. Slide the tin into the refrigerator: The dough must rest for at least two hours so that it rises properly in the oven and cooks without shrinking. You can store the pastry scraps in the freezer. Preheat the oven to 450°F (230°C). Sprinkle the pastry with 3 oz (80 g) of superfine sugar and put it in the oven while lowering the temperature to 375°F (190 °C).

Caramelized Puff Pastry

  1. Let the pastry cook for 10 minutes, then cover it with a broiling pan and continue cooking for 8 minutes. Take the pastry out of the oven, remove the broiler and turn the pastry over on to a sheet of parchment paper. Remove the paper from the underside and sprinkle it evenly with confectioners sugar before putting it back into the oven at 480°F (250°C) to finish cooking for a few minutes.

Prepare the Confectioners’ Custard

  1. Boil ½ cup (125 ml) milk with the vanilla pod and leave to infuse for 20 minutes. Strain this infusion through a muslin cloth. Add the rest of the milk with 1¾ oz (50 g) superfine sugar and boil. Sift the flour and Maïzena. Add the egg yolks and the rest of the sugar to this mixture. Blend this mixture into the milk, bring a boil, and leave to cook for 5 minutes while whipping, then pour into a bowl to cool. Add half of the butter, mix, then stir in the other half. Lay a sheet of plastic on the surface (to prevent a skin from forming) and store in an airtight container. Italian Meringue. Make an Italian meringue.

English Custard

  1. Make an English custard, and cool quickly in the bowl of a stand mixer fitted with a whisk. Be careful, as this mixture can easily stick to the bottom of the saucepan during cooking.

Buttercream

  1. In the mixer, with a whisk, whip the butter until it is light and fluffy*. Add the English custard and mix before working in 6 ¼ oz (175 g) of Italian meringue, by hand. Use immediately.

Praline buttercream

  1. In the mixer, whip 8¾ oz (250 g) buttercream until it is light and fluffy*, then add the praline and the hazelnut paste.

Praline Chiffon Cream

  1. In a bowl, soften the confectioners’ custard with a whisk. In the mixer, whip 12 oz (340 g) praline buttercream until it is light and fluffy*, then add the confectioners’ custard. Work in the whipped cream by hand. Use immediately.

Assembly

  1. Cut three squares of caramelized puff pastry, measuring 7-by-7 inches (17 by 17 cm).

    Put a square of caramelized pastry on a baking sheet, glossy caramelized side up. Using a pastry bag without a nozzle, spread it with oz (100 g) of praline cream, lay on a frozen praline leaf, and decorate with another oz (100 g) of cream.

  2. Lay a second square of caramelized pastry on top, then, using a pastry bag, cover it uniformly with 8¾ oz (250 g) of cream and finish with a last square of caramelized puff pastry.

  3. Powder the corners of the millefeuille of with confectioners sugar and decorate with a few roasted, caramelized almonds.

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