Salmon mille-feuille

20 mille-feuilles

Puff pastry dough

310 g	T45 flour
940 g	strong white flour
25 g	salt
125 g	butter*
25 g	vinegar
550 g	water
1000 g	Extra concentrated butter 99.9 % fat

In a mixer fitted with a dough hook, mix together the flours, salt, cubes of butter, vinegar and water. Roll into a ball and leave to cool in the fridge.
Carry out six simple turns with the butter sheet.

*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter bucket 2 kg.

Roll out three sheets of puff pastry dough (60x40 cm) in the dough roller, 1.5/2.
Bake in a fan oven at 175 °C for 20 to 25 minutes between two sheets of greaseproof paper and with a grate placed above.
Leave to cool and cut into 12-cm x 3-cm rectangles.
Cut the cucumbers into small dices.
Loosen the cream cheese with a spatula. Add 12 g of dill, the mustard and the grated lime zest and mix. Add the diced cucumber, season and mix gently.
Cut the salmon slices into two or three.
Assemble the mille-feuille’s with the salmon slices and the cream cheese/cucumber. Then decorate with the rest of the crushed dill.

Concentrated lamination butter for extra-crisp puff pastries