Place the flour on your worktop and make a well in the middle. Fill the well with 100 grams of the butternut cream, the olive oil, the egg yolk and the salt.
Bring all the ingredients together and knead it into a firm dough. If needed add some more flour, but the ratio should be good. Then cover it and let it rest for at least an hour in your fridge.
After that dust your worktop with flour and roll the dough into a thin sheet. It needs to be around 2to 3 millimetres thin.Â
Now normally you would portion it to the desired size, but for this one I baked the sheet as big as possible. This so I can portion it later on, so it matches the size of the millefeuille. Place the dough between two perforated sheets and place it on a metal tray.
Bake the dough at 150 °C (302 °F) for about 30 minutes. If the dough starts to rise you can always place another tray on top.
Once it has the desired colour take it out of the oven and portion it to the desired size. I do this with a serrated knife. Make long cuts to prevent it from breaking. Then keep them dry and covered for later.Â
