- For 8 people
To make this dish
BEURRE MANIÉ100 g traditional bread flour (T65, approximately 12% protein)
265 g Lescure Unsalted 500g butter Roll 82% fat
DÉTREMPE235 g traditional bread flour (T65, approximately 12% protein)
10 g salt
95 g water
65 g Unsalted 1kg butter Sheet 84% M.G.
3 g sucre semoule
VANILLA PASTRY CREAM500 g whole milk
1 pod vanille de Madagascar
48 g Egg yolks
50 g cream powder
90 g caster sugar
25 g Unsalted 1kg butter Sheet 84% M.G.
The recipe, step by step
Knead the butter and flour in the bowl of the stand mixer until a homogenous mixture is obtained.
Spread out into a 3 x 3 cm thick square and refrigerate overnight.
Melt the butter and let it cool to room temperature.
Combine the melted butter, water, salt and sugar in the bowl of the stand mixer with the dough hook.
Add the flour and knead until the dough is homogenous (it must be elastic).
Shape into a square the same size as the beurre manié.
Superimpose the détrempe on top of the beurre manié and give it a single turn followed by a double turn.
Let rest in the refrigerator.
The next day, give the pastry dough a double turn followed by a single turn and let rest in the refrigerator overnight before using.
Gradually roll out the dough packet to a thickness of 1.5 mm then prick with a spike roller.
Let rest at room temperature for 30 minutes to let the dough relax.
Preheat the oven to 200°C.
Bake the puff pastry between 2 cast iron baking sheets for 10 minutes at 200°C then lower the heat to 160°C and bake another 15 to 20 minutes until light golden in colour.
Remove from the oven, cut immediately into 3 16 x 16 cm squares with the tip of a knife.
Sprinkle with icing sugar and bake at 200°C for approximately 10 minutes until the sugar caramelizes.
VANILLA PASTRY CREAM
Bring the milk to the boil with 1/3 of sugar and the split vanilla bean, let infuse 15 minutes.
Blanch the egg yolks with the remaining sugar, then add the custard powder.
Remove the vanilla bean, bring to the boil and remove from the heat.
Put some of the hot milk over the egg yolks then return this mixture to the saucepan.
Stir to combine. Bring to the boil while stirring so that the starch cooks.
Stop the cooking process by adding the butter, then combine well.
Transfer to a tray lined with plastic wrap and cover the surface with plastic wrap.
Place in a cooling cell. Whisk the pastry cream with the paddle until smooth.
Fill a pastry bag fitted with a plain 15 mm tip with the pastry cream.
Pipe out balls of pastry cream along the edges of the millefeuille then fill in the inside.
Gently top with the second piece of pastry then pipe out pastry cream in the same manner.
Finish off with a third level.