Baker-Pastry chef

The mille-feuille from Yann Duytsche

Name: The mille-feuille from Yann Duytsche
Ingredients: 3000 g flour; 840 g Roasted Butter 98 % fat; 1000 g water; 45 g white vinegar; 75 g salt; 2000 g butter; 1000 g Cream 35% Fat; 150 g sugar; 6 g vanilla; 240 g egg yolks; 200 g Cream 35% Fat; 15 g powdered gelatin, 200 BLOOM*

Puff pastry dough with noisette butter

3000 g	flour
840 g	Roasted Butter 98 % fat
1000 g	water
45 g	white vinegar
75 g	salt
2000 g	butter

Bourbon vanilla supreme

1000 g	Cream 35% Fat
150 g	sugar
6 g	vanilla
240 g	egg yolks
200 g	Cream 35% Fat
15 g	powdered gelatin, 200 BLOOM*

Montage and serving

Corman's products of the recipe

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

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