MILLEFEUILLE WITH VANILLA GANACHE AND FORVM CHARDONNAY VINEGAR

From the Escuela de Hostelería de Guayente (Sahún, Huesca), José María López Escribano bring us this “millefeuille” recipe with Forvm Chardonnay vinegar. Enjoy!

”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

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.

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.

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