Corman
  • Baker-Pastry Chef

Mille-feuille

  • An original recipe from Clément Nadeau et Rony Parijs
  • Recipe calculated for 6 persons / 8 pieces
  • 5 completion stages
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Corman products used for this recipe
Extra concentrated butter 99.9% fat - Sheet
1
1

Corman 99% mf butter puff pastry

  • Using the dough hook, combine the two types of flour, the 155 g of butter and the salt while drizzling in the vinegar and water.
  • Shape into a ball and let rest in the refrigerator.
  • Roll out the dough and insert the butter sheet.
  • Seal the dough packet up and give it its turns.
1160 g plain flour (T55, approximately 11% protein) 380 g strong flour (T45, approximately 14% protein) 31 g salt 620 g water 30 g vinegar 155 g Extra concentrated butter 99.9% fat – Sheet 1000 g Extra concentrated butter 99.9% fat – Sheet
2
2

Vanilla pastry cream

  • Prepare a traditional pastry cream.
1335 g milk 265 g sugar 65 g cream powder 65 g plain flour (T55, approximately 11% protein) 265 g egg yolks 2 pods vanilla
3
3

Light vanilla cream

  • Stir the vanilla pastry cream until smooth.
  • Whip the cream until stiff then gently fold into the pastry cream.
1800 g vanilla crème pâtissière (pastry cream) 1200 g Cream 35% fat
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4

Finishing touches

 SQ icing sugar
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5

Assembly

  • Perform 3 single turns, respecting the resting time between each turn.
  • Let rest in the refrigerator.
  • Give the dough another 2 single turns, sprinkling the inside with a little icing sugar.
  • Let rest in the refrigerator.
  • Roll out to a thickness of 3 mm.
  • Cut into 60-cm long pieces and let rest.
  • Bake on a sheet of baking paper in a 190°C deck oven or a à 170°C convection oven for 10 min then cover with a sheet of baking paper and a perforated baking tray and finish baking (approximately 30 minutes).
  • Remove from the oven and sprinkle with icing sugar then let caramelize in a hot oven (approximately 210°C).
  • Cut into 14- cm squares and let cool.
  • Pipe out 175 g of light vanilla cream using a Ø12 mm plain tip over the entire surface of a square of pastry.
  • Top with a second square of pastry, press down gently and pipe out another 175 g of cream.
  • Top with a final square of pastry, caramelized side up.
  • Using a stencil, sprinkle with icing sugar to form diagonal lines.
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Recipe - Mille-feuille
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