Recipe Mille-feuille tropezienne
To make this dish
Ingredient list
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Vanilla orange flower whipped ganache500 g Lescure UHT Cream 35% fat
1 pod vanilla
225 g white chocolate
43 g gelatin mass
400 g Lescure UHT Cream 35% fat
175 g orange blossom
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Orange vanilla Confit200 g lime puree
200 g orange purée
1 pod vanilla
200 g sugar
16 g pectin NH
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Opaline400 g sugar
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Croissant400 g T45 flour
9 g salt
26 g sugar
30 g dark brown sugar
20 g honey
20 g Fresh yeast
50 g Lescure Salted 250g butter Roll 80% fat
9 g semi-skimmed milk
180 g water
220 g Unsalted 1kg butter Sheet 84% fat
Lescure UHT Cream 35% fat
Lescure Salted 250g butter Roll 80% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Vanilla orange flower whipped ganache
In a saucepan, bring 500 g of the cream and vanilla bean to a boil.
Pour the hot mixture over the white chocolate and gelatine mass, then blend.
Add 400 g of the cold cream and orange flower water, and blend again.
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02
Orange vanilla Confit
Heat the lime and orange purées with half of the sugar.
Mix the remaining sugar with the NH pectin.
Sprinkle the sugar–pectin mixture into the hot purée while stirring.
Cook for 2 minutes.
Blend and allow to set.
Once completely cold, blend again to smooth the texture.
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03
Opaline
Make a dry caramel, deep amber in colour.
Pour it as thinly as possible onto a tray lined with baking paper.
Let cool.
Once cooled, grind in a food processor to obtain a fine powder, then sift it.
Repeat until no caramel pieces remain.
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04
Croissant
In the bowl of a stand mixer fitted with a dough hook, crumble the yeast, then add the flour.
Add the sugars, salt, honey, softened butter, and water.
Knead for 3 minutes on speed 1, then for 8 minutes on speed 2.
Shape the dough into a rectangle and chill for at least 1 hour.
Using a rolling pin, flatten the lamination butter between two sheets of baking paper into a square. Chill for 1 hour.
On a floured work surface, place the croissant dough, then set the square of butter on top and enclose it in the dough, ensuring the edges are even.
Using a cutter, lightly score the sides of the dough, then roll it lengthwise to approximately 7 mm thick. Give it a double fold.
Score the sides again and chill for 2 hours.
Next, roll the dough widthwise to 8 mm thick and give it another double fold.
Score the sides again and refrigerate for approximately 2 hours.
Roll the dough widthwise to 60 cm, then lengthwise to 3.75 mm thick.
Cut triangles measuring 11x29 cm and roll them into croissants.
Proof at room temperature (18°C) for 2½ hours.
Brush with egg wash and bake for 18 minutes at 170°C.
Once the croissants are completely cool, cut them into 2 cm slices and place them on a baking tray.
Toast the croissant slices for 8 minutes at 170°C.
Remove from the oven, dust with opaline and return to the oven for 4 minutes at 180°C.
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05
Shaping
Take one croissant slice and pipe small dots of whipped ganache using a plain 6 mm nozzle, filling the centre with more ganache.
Place the second slice on top.
Finely zest a little orange over top.
Add small dots of confit and decorate with a few grains of pearl sugar.
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