Mille Fueille

An interpretation of the French classic, Mille Feuille. Crunchy inverted puff pastry, chocolate Chantilly cream, fresh raspberries, vanilla Chantilly creamand passionfruit ice cream, topped with a chocolate disc and garnished with raspberry gel, roasted hazelnuts and mint.

INGREDIENTS
64g (2.26oz) unsalted butter
24g (0.85oz) plain (all purpose) flour

Mix butter and flour in a mixer with the paddle attachment until it comes together to form a firm paste. Spread the mixture onto a guitar sheet and place another guitar sheet on top. Roll the butter out into an even square approximately 35cm x 35cm. Place the rolled butter into the fridge to firm up.

DOUGH

INGREDIENTS
56g (1.98oz) plain (all purpose) flour
2g (0.07oz) salt
18g (0.63oz) unsalted butter
1/2 tsp white vinegar
|24g (0.85oz) water



METHOD

Place the flour, salt, butter and vinegar in a mixing bowl with the hook attachment. Add the water and mix the dough for 20 minutes until it creates a smooth ball in the base of the mixing bowl. Check to see if the gluten is developed enough by taking a small portion of the dough and stretching it to make a transparent window without breaking the dough. Once the dough is ready, wrap it into a small square and place in the fridge to rest for 25 minutes. Place the square shaped dough into the rolled out mixture of butter and flour. Create an envelope by folding each corner over the dough so that they meet along the seams. Both preparations must have the same consistency. At this point place the wrapped dough back in the fridge for a short period to firm up. Once the butter on the outside has firmed up, dust the bench surface with flour and roll the pastry into a rectangle. Give one double turn and rest the pastry for 20-30 minutes in the fridge. Remove the pastry from the fridge and leave it at room temperature for a few minutes before rolling out. Repeat the same process by rolling the pastry out and giving it a second double turn. Once again rest the pastry in the fridge for 20-30 minutes and repeat the last process to give the pastry its final double turn. Retain the pastry in the fridge.  NOTE You can store the pastry for up to three days before using or three weeks in the freezer.

PASSIONFRUIT ICE CREAM

• 1 cup whole milk 
• ¾ cup granulated sugar 
• pinch salt 
• 2 cups heavy cream 
• 1 tablespoon pure vanilla extract
• 200 Grams passionfruit puree (from fresh passion-fruits preferrable)
  
  
  
  1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. 
  2. Pour the mixture into an ice cream maker and let mix until thickened, about 40minutes.  5 minutes before its finished add the Passionfruit puree. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 
  3. Remove from freezer about 15 minutes before serving.
  
  
  CHOCOLATE CHANTILLY
  196g (6.91oz) fresh cream 
  65g (2.29oz) milk couverture 
  
  METHOD
  In a saucepan, boil the cream and pour over the chocolate placed in a bowl. Whisk by hand until combined. Cover with plastic wrap and place into the fridge for at least 6 hours prior to whipping just before assembly.
  
  
  RASPBERRY GEL
  
  INGREDIENTS
  252g (8.89oz) Raspberry Puree
  42g (1.48oz) caster (superfine) sugar
  2.5g (0.09oz) agar agar

• METHOD Combine the agar agar with the sugar. Add to the raspberry puree in a saucepan and bring to the boil while stirring. Place in a container with plastic wrap touching the surface and place in the fridge to set for approximately 2 hours. Process the mixture with a blender until smooth and if it is too thick, add a little bit of sugar syrup to adjust.
  
  
  
• CHOCOLATE DISC
  300g (10.58oz) dark couverture
  
  
• METHOD
  Temper the dark couverture and spread thinly onto a flat tray lined with a sheet of acetate and give it a shake. Just as the couverture starts to set cut the outside ring with a 95mm cutter and the inside ring with a 50mm cutter for each serve. Cover with a piece of baking paper and place a flat tray on top. Leave at room temperature for 10 minutes. Place in the fridge for approximately 10 minutes, and bring back to room temperature before removing the acetate.
  
  INVERTED PUFF PASTRY RING
  
  INGREDIENTS
  caster (superfine) sugar
  48g (1.69oz) chopped hazelnuts
  
  METHOD
  Roll out the pastry prepared earlier to 3mm thickness, dock the pastry (placing small holes into the pastry with a fork to release steam). Sprinkle with the sugar and chopped hazelnuts. Place a baking tray directly on top and press down. Bake at 190°C (380°F) for approximately 9 minutes. Remove the top tray and cook for a further 5-7 minutes or until the sugar has caramelised. While still hot, cut a disc with a 95mm cutter and, using a 50mm cutter, cut a circle from the centre of the disc to create a ring.
  
  INGREDIENTS
  145g (5.11oz) fresh cream 35% fat
  15g (0.53oz) caster (superfine) sugar
  1/2 tsp Heilala vanilla paste
  
  METHOD Place the cream, sugar and vanilla in a bowl and whisk until a piping consistency is achieved. Store in the fridge until required.

ASSEMBLY

INGREDIENTS
fresh mint
roasted hazelnuts
24 raspberries

METHOD

Whip up the chocolate Chantilly cream. Thin out the raspberry gel using sugar syrup. Use a paper piping cone to fill the raspberries with the softened raspberry gel. Secure the baked puff pastry ring onto the plate with some chocolate or raspberry gel. Place 4 fresh raspberries evenly on the pastry. With a 12mm piping tube, pipe both the chocolate Chantilly and Chantilly cream alternating on to the pastry ring. Sprinkle the almond crumble into the centre of the pastry. Scoop the ice cream and place it on top of the crumble in the centre. Place the chocolate disc on top and garnish with piped raspberry gel, Chantilly cream piped with an 8mm piping tube, micro mint herbs and roughly chopped roasted hazelnuts.