How to make a millefeuille

Today we’re going to make a beautiful millefeuille. We're going to make our own puff pastry and as a filling we're going to make a whipped Jerusalem artichoke ganache and a passionfruit ganache. All three great recipes, so enjoy guys

Puff pastry

For that we need two parts. The beurrage and the détrempe.

The beurrage

350 grams	butter
75 grams	flour

For this transfer the butter into a mixing bowl together with the flour. Now mix this on a low speed until it’s one smooth mixture. You don’t want any air in the butter, so this will only take a couple of seconds. Then transfer it on some plastic foil and shape it into a square that’s 20 centimeters. Now wrap it completely and let it set in your fridge for 3 to 4 hours.

The détrempe

300 grams	flour
5 grams	sugar
5 grams	salt
7 grams	white wine vinegar
125 grams	chilled water
65 grams	butter

Pour the flour into a mixing bowl and also add, the sugar, the salt, the white wine vinegar and the chilled water. Now mix this on a low speed for around 1 minute so all the ingredients can come together. Then add the butter and mix this for another 4 minutes. Now transfer the dough onto your worktop and also roll this into a square that’s 20 centimeters. Wrap it tight in plastic foil and let rest in your fridge for 2 hours.

Then dust some flour on your worktop and lay the beurrage, so that’s the butter on your worktop. Now roll this into a long rectangle that 45 centimeters. Then use a brush to remove any excess flour and place the détrempe in the middle. Now fold the butter around the dough. Then let it set in your fridge for 30 minutes. Temperature is key when making puff pastry. After that roll it into a long rectangle, remove any excess flour and then fold it in three. Then turn the dough 90 degrees and repeat the process that we just did. So roll, dust and fold. After that wrap it in plastic foil and write down the amount of fold that you did. Then let it cool down in your fridge for at least 3 hours. After that take the dough out of the foil and turn it 90 degrees again. Roll it into a long rectangle, dust the flour off and fold it in three. Then turn it 90 degrees and repeat the process once more. Then wrap it in foil, write down the number of folds and let it cool down for at least 3 hours. Once it’s chilled again we just do one more fold and then let it cool down for 3 hours. So in total we fold it 5 times.

After that roll your puff pastry on a floured worktop into a big sheet. Then cut it in three. Don’t slices it because then the sides would puff up like the middle. Now transfer it onto a baking tray laid with a silicon sheet and place another sheet on top. Then also place a baking tray on top and bake it at 180 degrees Celsius for around 30 minutes till golden. Then dust the top with a thin layer of icing sugar and caramelize this for another 5 minutes at 200 degrees Celsius. Once it’s caramelized and still hot gently trim the edges off. Now let it cool down completely and keep it dry and covered.

Passionfruit ganache

270 grams	passionfruit juice
150 grams	white chocolate

First cut 20 passionfruit’s in half. Now scrap out the seeds. Then press any liquid out with the back of your spoon. Weigh 270 grams of the passionfruit juice in a saucepan and reduce this on a medium heat till it’s 150 grams. Then add the white chocolate and emulsify this with a hand blender. Transfer it into a bowl, cover it with plastic foil and let it cool down in your fridge. Now transfer it into a piping bag and keep it in your fridge for later.

The Jerusalem artichoke crisps

First season some water with salt and add 300 grams of Jerusalem artichokes. Now bring this to a boil. Once there cooked take them out of the water and directly cut them in half. Then gently remove the skin from the meat. Transfer them onto a silicon sheet and dry them at 80 degrees Celsius for 3 hours. Once their dry fry them in some hot oil that’s 180 degrees Celsius so they puff up and become super crispy. Then dust some icing sugar on top and keep them dry and covered for later.

The whipped Jerusalem artichoke ganache

3.5 grams	gelatin
30 grams	glucose
140 grams	cream
100 grams	cooked Jerusalem artichoke meat
160 grams	white chocolate
340 grams	cream

Soak your gelatin in cold water. Then pour the glucose in a saucepan together with the cream and the cooked Jerusalem artichoke meat. Now bring this to a boil. Then blender it till smooth. After that dissolve your gelatin. Then turn of the heat and add the white chocolate and emulsify this with a hand blender. Once that’s done add the cream and mix this for another 30 seconds. Then pour it into an oven dish, cover it with plastic foil and let it cool down for at least 6 hours in your fridge. Now transfer it into a mixing bowl and whip it for around 3 minutes till stiff peaks have formed. Then transfer it into a piping bag fitted with a round nozzle.

How to finish the millefeuille

First pipe the Jerusalem artichoke ganache on the puff pastry. Then pipe the passionfruit ganache in between. Now place all the layers on top of each other and then the tricky part can begin. Because you need the be very gentle with cutting it. You can also first let it set in your fridge to make it a little bit easier. Now finish it off with the Jerusalem artichoke crisps and then it’s ready to be enjoyed.