Vanilla iced Millefeuilles
ICED PRESSED PUFF PASTRY
- Cooked puff pastry 1000 g
- Cocoa butter 70 g
- Clarified butter 110 g
- Crispy wheat flake cereal 360 g
- 70% almond praliné 230 g
Break the cooked puff pastry into pieces, then bake these pieces again at 300°F (150°C) until they all have an even golden-brown color.
Melt the cocoa butter and liquid butter.
Mix the ingredients together.
UPSIDE-DOWN PUFF PASTRY
- All-purpose flour 190 g
- European-style butter 480 g
- All-purpose flour 450 g
- Salt 16 g
- Vinegar 5 g
- European-style butter 140 g
- Mineral water 190 g
FOR THE DOUGH:
To make the butter pad, gradually hand-mix the butter with the flour, and spread it between two plastic sheets.
Leave to rest in the refrigerator for a few hours.
To make the dough, gradually hand-mix the butter with the flour. Add the salt, then incorporate the vinegar mixed with water. Rub together the dough, without being too heavy-handed, and leave to rest in the refrigerator for a few hours.
Spread out the dough and butter pad. Cover two-thirds of the butter with the dough and fold it over.
After folding the dough and butter pad once, fold using a book turn and leave to rest for at least 2 hours before folding another book turn.
Store overnight in the refrigerator, and fi nish off with a letter turn before use. Spread out the puff pastry to a thickness of 2mm.
Bake at 355°F (180°C) on a sheet of baking paper until it has an attractive golden color.
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.
VANILLA ICE CREAM
- Whole milk 1600 g
- 1% fat dry milk 110 g
- Sugar 360 g
- Glucose powder DE 33 120 g
- Dextrose 60 g
- Heavy cream 36% 590 g
- Egg yolks 90 g
- NOROHY organic vanilla bean paste 15 g
- Combined stabilizer 12 g
First pour the milk into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the dry milk.
At 30°C, add the sugars: sugar, powdered glucose and dextrose.
At 105°F (40°C), incorporate the fats (cream, egg yolks and vanilla bean paste).
Once it is at 115°F (45°C), add the stabilizer and emulsifier mixture with a portion of the sugar (approx. 10%).
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave the mixture to sit for at least 12 hours.
Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°F), then store in a freezer at -1°F (-18°C).
ICED OPALYS & VANILLA WHIPPED GANACHE
- Gelatin powder 220 Bloom 5 g
- Water 25 g
- Whole milk 100 g
- NOROHY Tahitian vanilla bean 6 g
- Dextrose 90 g
- Glucose DE 60 85 g
- Trehalose powder 40 g
- Opalys 33% chocolate 160 g
- Heavy cream 36% 490 g
Hydrate the gelatin.
Heat the smaller portion of cream with the split and scraped vanilla beans.
Leave to infuse for 10 minutes then strain.
Weigh out 100g vanilla-infused milk and add in the dextrose, glucose DE 60 and trehalose.
Heat the milk to approx. 185°F (85°C) and add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate.
Mix using an immersion blender to form a perfect emulsion.
Cool the mixture then add the cold cream and mix again.
Leave to set, preferably for 12 hours in the refrigerator.
Whip until firm.
VANILLA SPRAY GLAZE
- Mineral water 100 g
- Dextrose 150 g
- Glucose DE 60 60 g
- NOROHY Madagascar vanilla bean 4 g
- Absolu Cristal neutral glaze 600 g
Mix together the water, dextrose and glucose DE 60, add the split and scored vanilla bean and bring to the boil.
Strain any lumps out of the syrup.
Combine the mixture with the Absolu Cristal and mix using an immersion blender.
Use the spray-on glaze at a temperature of approx. 75°F (25°C).
VANILLA OPALYS CRUNCHY COATING
- Opalys 33% chocolate 1000 g
- Cocoa butter 150 g
- Grape seed oil 50 g
- Vanilla powder 2 g
Melt the chocolate and cocoa butter.
Add the grape seed oil and vanilla powder.
Use at 95°F (35°C).
ASSEMBLY AND FINISHING
Make the pressed puff pastry and store it in a hot cupboard until you are ready to assemble.
Make the vanilla spray glaze and the Opalys and vanilla crunchy coating.
Place a 4mm-deep, 34 × 34cm ganache frame on a guitar sheet, then spread in approx. 600g of pressed pastry and freeze.
Churn the vanilla ice cream and store it in the freezer until you are ready to assemble.
Place a 10mm frame on top of the frame of pressed pastry and spread in 1,500g of vanilla ice cream.
Place a 4mm frame on top of the frame of ice cream, then spread in some more pressed pastry (approx. 600g). Freeze.
Repeat with ice cream and fi nish off with some pressed pastry. Freeze.
Take the ice cream millefeuille out of its frames.
Cut it into 11 × 3cm rectangles and place these vertically on a tray. Freeze.
Beat the Opalys and vanilla iced whipped ganache.
Use a basketweave nozzle to pipe out the whipped ganache in a wave pattern and freeze.
Heat the vanilla glaze to 75°F (25°C), then spray it onto the Millefeuilles and freeze them.
Stick a toothpick in the centers of the millefeuilles, then dip the base of each one in the coating and place them back on a tray.
Finish with your logo.
If you would like to bring out the best in your Norohy vanilla bean paste using this recipe, it is available for you to download!DOWNLOAD A PDF OF THE RECIPE