on the wings of spring
Revisiting the classic mille foglie, with a delicate flavour of almond and red fruits, in a modern form
Difficulty level
Revisiting the classic mille foglie, with a delicate flavour of almond and red fruits, in a modern form
Ingredients
| GRANSFOGLIA | Kg 1 |
| water | g 450 |
| butter-platte | g 700 |
Preparation
Mix GRANSFOGLIA and water until the dough is not very smooth.
Leave to rest in the fridge for 2-3 hours, well covered, then start with the folds using the flat butter.
Proceed with 2 folds in 4, and leave to rest, well covered in the fridge, until the dough is relaxed.
Repeat 2 folds in 4 and leave to rest again, well covered in the fridge, until the dough is sufficiently relaxed for the final rolling out.
Roll out the puff pastry to 2mm thick and put it in the fridge before cutting the wing shape with the SILIKOMART CUTTER
Bake in the oven at 190ºC for 15 minutes, sprinkle with BRILLO and finish cooking
Ingredients
| MOGADOR PREMIUM | g 70 |
| full-fat milk (3,5% fat) | g 135 |
| gelatin powder or sheets 200 bloom | g 4 |
| water | g 20 |
| SINFONIA CIOCCOLATO BIANCO | g 150 |
| BURRO DI CACAO | g 30 |
| liquid cream | g 250 |
Preparation
heat the milk and emulsify with mogador and gelatin mass
add the chocolate together with the cocoa butter
finish with the cold liquid cream
cover and let it rest for a few hours in the refrigerator before whipping
Ingredients
| Tutta Frutta Raspberry Cesarin | To Taste |
Preparation
fill by alternating the layers with the ganache
alternate the layers of millefeuille with the almond ganache, and add the semi-candied Cesarin berries
Pastry Chef
