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THE WHITE MILLEFEUILLE

THE WHITE MILLEFEUILLE By Sophie-Ann Pic Ingredients Puff Pastry • 130gr flour • 340gr dry butter Dough: • 140gr flour t45 • 140gr flour t55 • 20gr water • 12gr salt • white vinegar • 80gr dry butter Crystalline Jasmine • 100gr glucose • 150gr fondant • 5gr jasmine Vanilla Chantilly • 200gr mascarpone • 300gr cream 56 • 100gr condensed milk • 10gr Tahiti vanilla Royal icing • 20gr white egg • 100gr icing sugar • 5gr lemon juice Jasmine jelly • 320gr water • 20gr sugar • 65gr water • 13gr gelatin powder • 15gr dried jasmine (tea) Voatsiperifery foam milk • 0.5lr whole milk • 3gr voatsiperifery pepper Method Puff Pastry Mix the butter and flour together until it is combined Spread the mix between two papers (40x60) Keep in the fridge Dough Mix the butter and flour together Dissolve the salt into the cold water, add to the mixture and fold Be careful not to work the dough too much Spread between two papers (20x40) Keep in the fridge After 12 hours, fold the mixture and replace in the fridge Remove and fold again after 1 hour

TAHITIAN VANILLA CREAM, JASMIN JELLY AND VOATSIPERIPHERY PEPPER FOAM RECIPE Wait until the next day and roll in the rolling mill Crystalline Jasmine Put the sugar, glucose, and water in a saucepan and bring to 160 °C, pour on a baking sheet and let cool. Vanilla Chantilly Beat all the ingredients (except the yoghurt) together For the cream, mix 250gr of Chantilly with 125gr of yoghurt You need around 50 gr of Chantilly for one millefeuille Royal icing Sieve the icing sugar and mix in the egg white with a spatula Add 3 drops of lemon juice Smooth thinly into a plastic sheet (approx. 5cm) Leave to dry and print with the 5x5 stainless steel square Leave until completely dry and separate carefully Jasmine jelly Bring the water and sugar to a boil. Add the jasmine, let it infuse for 7 min, filter and add the gelatin Pour into a flexi pan or lined pan Freeze and cut squares of 3.5x3.5 Voatsiperifery foam milk Add the voatsiperifery pepper to the milk and infuse for 24h Pass through the chinois (conical sieve) keep the milk between 55-60 degrees Assembly Cut the pastry into 5cm squares. Bake at 160°C with a non-stick baking mat on top for 20 minutes. When the pastry is cool, cut some smaller squares (4cm approximately). Sprinkle with crystalline jasmine and put in the oven at 180°C for 3 minutes then remove from the oven and leave to cool. Pipe the vanilla Chantilly around the base and sides of the 5x5 stainless steel square using a small spatula Start with one square of puff pastry (approx. ½ cm thick) and pipe a small amount of the vanilla Chantilly on top to cover the pastry and then a layer of jasmine jelly. Repeat this step 3 times. Close the square with the vanilla Chantilly (around 50gr of Chantilly in total) Keep the millefeuille in the freezer for 10 mins. Warm the metal square with a blowtorch to release from the edges and remove the millefeuille, placing it carefully in the centre of the plate Place the royal icing on the top and finish with 4 small spoons of voatsiperyfery foam milk around the outside of the plate, one on each side of the millefeuille cube 57