(12 CM LONG, 3 CM WIDE)
Assembly
LAY one millefeuille band on a plate. LAY little bowls with the raspberry creamy. ADD a second millefeuille band. LAY little bowls of raspberry compote. ADD a third millefeuille band. END with the vanilla light cream. DECORATE.
Inverted puff pastry
(basic recipe)
- Tourage butter 400 g
- Flour 350 g
- Flour 400 g
- Salt 10 g
- Butter 50 g
- Water 200 g
IN THE MIXING BOWL, using the hook, mix the tourage butter with the flour. KEEP aside. STILL with the hook, mix the flour, the salt, the softened butter and the water. LET STAND for 1 hour in the refrigerator. MAKE a double turn and a single turn. LET STAND for 1 hour in the refrigerator. MAKE a double turn. LET STAND for 12 hours in the refrigerator. MAKE a single turn. LET STAND for 1 hour in the refrigerator. CUT to the desired dimension.
Raspberry creamy
(12 pieces)
- Gelatine powder 200 bloom 6 g
- Water 30 g
- Frozen raspberry puree Léonce Blanc 340 g
- Egg yolks 80 g
- Whole eggs 100 g
- Caster sugar 40 g
- Butter 120 g
SOAK the gelatine in cold water. IN A PAN, heat the raspberry puree. ADD the egg yolks, the blanched whole eggs with the caster sugar. HEAT at 85°C/185°F. At 40°C/104°F, ADD the butter. MIX all together and keep aside.
Raspberry compote
- Frozen raspberry puree Léonce Blanc 350 g
- Caster sugar 25 g
- Pectin NH 6 g
- IQF raspberry crumble Léonce Blanc 100 g
- Xanthane gum 4 g
IN A PAN, heat at 60°C/140°F the raspberry puree. ADD the caster sugar and the NH pectin, previously mixed together. BOIL all together. ADD the IQF raspberry crumble and the Xanthan gum. MIX and keep aside.
Vanilla light cream
- Gelatin powder 200 bloom 4 g
- Water 20 g
- Liquid vanilla 20 g
- Mascarpone 160 g
- Liquid cream 460 g
SOAK gelatin in cold water. IN A PAN, boil the vanilla, the mascarpone and the liquid cream. ADD the softened gelatin. MIX and keep aside for at least 4 hours. WHISK with a beater.
Decor
- IQF Meeker raspberries Léonce Blanc 500 g
- IQF décor raspberries Léonce Blanc 125 g
- Hot neutral topping 200 g
- Exotic coulis Léonce Blanc 100 g
- Raspberry coulis Léonce Blanc 100 g
- Black chocolate 55% 250 g