INVERTED PUFF PASTRY
- Butter 350 g
- All-purpose flour 125 g
- All-purpose flour 295 g
- Salt 10 g
- White vinegar 5 g
- Water 120 g
- Melted butter 95 g
Using the dough hook in a stand mixer, mix together the butter and smaller portion of flour and mold into a square.
Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter. Shape into a square and leave to rest.
LAMINATING THE DOUGH
Place the second mixture at the center of the first mixture, and fold a book turn.
Leave to rest.
Fold using another book turn and leave to rest.
Fold a letter turn and leave to rest overnight. Fold another letter turn, spread out and cut to shape.
Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.
VANILLA PASTRY CREAM
- Milk 450 g
- Sugar 120 g
- Egg yolks 145 g
- Corn starch 45 g
- Whipping cream 35% 180 g
- All-purpose flour 20 g
- Butter 70 g
- NOROHY VANILLA 20 g
Boil the milk, cream and split and scraped vanilla.
Use the sugar to blanch the egg yolks, then add the flour and corn starch.
Combine the hot liquid with the egg yolks, then boil again.
Pour out, then at 140°F (60°C), add the butter.
Smooth out and store in the refrigerator.
ASSEMBLY AND FINISHING
- Whipping Cream 200 g
- Confectioner's sugar As Needed
Spread out the puff pastry to a thickness of 2mm.
Cut into a 40 × 60cm rectangle and leave to rest.
Bake at 320°F (160°C). Halfway through the baking process, turn the tray around and place another tray on top until fully baked. It should have a golden color all the way through. Set aside.
Whip the heavy cream. Smooth the pastry cream and add the whipped cream.
Cut the puff pastry into 10 × 5cm rectangles.
Split each rectangle in half so you are left with two thin, even pastry strips.
Put a pastry rectangle on a plate, then use a piping bag with a 4mm plain round nozzle to pipe on approx. 20g of pastry cream. Repeat five times.
Sprinkle the final rectangle with confectioner’s sugar, then use a blowtorch to caramelize. Place this rectangle on top of the final layer of cream.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe