Gourmet recipes

Millefeuille with ganache

Type of plateCocktails
Time15′
Portions1
Type of vinegarForvm Chardonnay
DifficultyEasy

“Millefeuille” ingredients
Strong flour 250 g
Flour loose 250 g
Butter (1) 150 g
Water 250 g
Butter (2) 400 g
Salt 5 g

Vanilla genache ingredients
White coverage 110 g
Cream 480 g
Vanilla extract c/s
Gelatin 4 g

Red pepper marmelade ingredients
Red pepper 400 g
Sugar 200 g
Red pepper juice 120 g
Forvm Chardonnay vinegar c/s

Tangerine sorbet ingredients
Water 300 g
Sugar 175 g
Dextrose 30 g
Base cream pro-cold Sosa 100 g
Tangerine juice 600 g
Tangerine compote (*) 125 g

Tangerine compote ingredients
Tangerine 1000 g
Sugar 110 g
Brown sugar 50g
Inverted sugar 50g

Elaboration

“Millefeuille” elaboration

  1. Put the two flours in the bowl of the machine and mix them well.Put the two flours in the bowl of the machine and mix them well.
  2. Add the butter (1) in small pieces, salt and water in the machine with the hook until there is a solid and homogeneous mass and reserve the dough in the chamber in a tray and well filmed.
  3. While the dough rests in the chamber. We work the butter (2) with the rolling pin and between two oven papers, to give it the same consistency of the dough.
  4. Proceed to give the folds to the puff pastry with their respective rest between fold and fold. The folds will be: Simple, double, simple, double.
  5. Stretch the puff pastry in plates and bake it at 200ºC.
  6. Before finishing the cooking, place another baking tray on top of the pastry and finish the cooking with weight, finally, caramelize it.
  7. Once baked, let cool and proceed to cut the pieces.

Ganache elaboration

  1. We hydrate the gelatin in cold water.
  2. We melt the white coverage.
  3. Heat the cream with the vanilla extract and add the gelatine, which is still hot, and mix it well.
  4. Then mix the cream with the cover until it is homogeneous and let stand 24h in the chamber. We assemble before use.
  5. We prepare a sleeve with a Saint Honoré mouthpiece to cast the ganache.

Red pepper marmelade elaboration

  1. We roast the red peppers, once roasted we peel them, we clean them of pips and we cut them in small pieces, the juice of the roasted pepper we reserve it.
  2. Put the pieces of pepper with the sugar and the pepper juice in a small saucepan and cook until you have the desired density of a good jam once you add the Forvm Chardonnay vinegar and bring it to a boil. We reserve for assembly

Tangerine sorbet elaboration

  1. Mix everything dry sugar, dextrose and pro-cream.
  2. We take the juice of the tangerines in a jar and mix it with the water.
  3. With a rod we add the dry to the liquid, once well blended we put it in the blender and there we add the compote.
  4. Once the ice cream is made, we take it out and put it in a container, filming it until the moment of assembly.Red pepper marmelade elaboration.

Tangerine compote elaboration

  1. Cut the tangerines in quarters and put them in a small bowl with all the sugars and cook while covered.
  2. Once cooked and with the desired texture we will go through thermomix twice at maximum speed until we get a compote paste and from that mixture we obtain 125 g for the sorbet