Baker-Pastry chef

Salmon mille-feuille

20 mille-feuilles

Salmon mille-feuille

Puff pastry dough

310 g T45 flour
940 g strong white flour
25 g salt
125 g butter*
25 g vinegar
550 g water
  • 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

Garnishing and assembly

30  slices of smoked salmon
1000 g cream cheese
400 g cucumber
20 g crushed dill
lime
40 g mustard
  salt and pepper
  • 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. 

Corman's products of the recipe

Beurre Noisette 82 % fat - Sheet

Beurre Noisette 82 % fat - Sheet

The first sheet of Beurre Noisette

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