MILLEFEUILLE

individual cake

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MILLEFEUILLE
for 16 individual cakes 11 cm long and 3 cm wide

PUFF PASTRY

Ingredients Total weight: ~ 1137 g 100%

All-purpose flour 675 g 59%

Water 371 g 33%
Soft unsalted butter 82-84% 68 g 6%
Sea salt 20 g 2%
White wine vinegar 3g <1%

1 Put the flour, salt and the room temperature soft butter to the mixer bowl with hook attachment.

2 Mix the vinegar with water and add it to the bowl. Mix the ingredients for 3 minutes at medium
speed until a smooth mass is obtained.

3 Shape the dough into a ball and make a cut in the centre to let the dough relax.

4 Wrap the dough in cling film and put it in the fridge for 3 hours.

VANILLA PASTRY CREAM

Ingredients Total weight: ~ 1475 g 100%

Milk 800 g 54%

Whipping cream 35% 200 g 14%
Eggs yolks 200 g 14%
Gelcrem Hot Sosa 70 g 4%
Sugar 100 g 7%
White chocolate 100 g 7%
Valrhona Opalys 33%
Silver gelatin sheets 170 Bloom 5g <1%
Vanilla 2 beans

1 Soak the gelatin sheets in cold water. When the gelatin has softened, squeeze out excess water
and set it aside.

2 In a saucepan, mix the milk and the cream. Scrape the vanilla seeds and add them to the milk and
cream mixture along with the beans. Bring the mixture to simmer.

3 In a separate bowl mix the egg yolks, sugar and the cornstarch with a whisk. Temper the egg
mixture by adding some amount of hot milk and cream mixture to it. Mix with the whisk and pour
the tempered mixture back to the saucepan. Cook it, constantly stirring, until it’s thick and smooth.

4 Remove it from heat. Add the white chocolate and the gelatin to the mixture and mix it with the
whisk until the chocolate melts completely.

5 Transfer the mixture to a measuring cup and process it with a hand blender to achieve a smooth
and stable texture.

6 Pour the pastry cream into a wide container, wrap it with cling film touching the surface and put it 3
in the fridge for a few hours until you’re ready to use it.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MILLEFEUILLE
for 16 individual cakes 11 cm long and 3 cm wide

VANILLA WHIPPED GANACHE

Ingredients Total weight: ~ 333 g 100%

Whipping cream 35% (1) 97 g 29%

Invert sugar 10 g 3%
Glucose syrup 10 g 3%
White chocolate 67 g 20%
Valrhona Opalys 33%
Silver gelatin sheets 170 Bloom 2g 1%
Whipping cream 35% (2) 147 g 44%
Vanilla 1 bean

1 Soak the gelatin sheets in cold water. When the gelatin has softened, squeeze out excess water
and set it aside.

2 In a saucepan mix the whipping cream (1) with the glucose and invert sugar. Scrape the vanilla
seeds and add them to the mixture along with the bean. Bring the mixture to a boil.

3 Gradually pour the hot mixture over the melted chocolate, mixing with a spatula after each
portion is added.

4 Add the gelatin and again mix with the spatula.

5 Pour the mixture into a measuring cup and process it with a hand blender until smooth, gradually
adding the cold whipping cream (2) into it.

6 Cover the ganache with cling film and put it in the fridge for at least 12 hours to mature. Whip
before use.The finished ganache can be stored in the fridge for up to 1 week.

PUFF PASTRY LAMINATION

Ingredients

Unsalted butter sheet 82-84% 500 g

Chilled puff pastry
Sufficient quantity of flour

1 Using a rolling pin or a dough sheeter, roll the butter sheet into a 40x30 cm rectangular.

2 Roll out the dough into a 60x30 cm rectangular. Place the butter on the dough, so that around
25% of the dough is not covered with the butter. Put the free 25% of the dough on top of the
butter. Then cover it with the rest of the dough. Cut both sides of the dough with a sharp knife to
let the butter spread evenly.

3 Roll the dough to 4 mm thickness. Make a double folding (fold the dough into 4). Roll out the
dough again to 4 mm and fold into 3, giving it a single turn. At this stage, the dough has been
given 3 turns. Cover the folded dough with cling film and chill in the fridge for about an hour.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MILLEFEUILLE
for 16 individual cakes 11 cm long and 3 cm wide

PUFF PASTRY LAMINATION

4 Place the chilled dough in the sheeter and give two single turns, so the dough has been given
5 turns. Cover the folded dough with cling film and chill it in the fridge for an hour.

5 Give the dough one final single turn, cover it with cling film and chill for 1 hour before using.
As a general rule, puff pastry needs to be given 5 or 6 turns.

6 Divide the dough in half and roll each part into a 2 mm thick sheet, considering the dimensions
of the baking sheet.

7 Preheat the oven to 190 °C / 374 °F. Put the puff pastry dough in the baking sheet lined with
parchment paper, trim the sides, if needed. Then put another parchment paper on top of the puff
pastry and cover it with another baking sheet. Bake the puff pastry dough for 40 minutes or until
golden brown. Cool the baked puff pastry down at room temperature.

CUTTING THE CAKE

Ingredients

Baked puff pastry

Transfer the baked puff pastry to a cutting board and using a serrated knife and a ruler, cut it into
equal strips of 3 x 11 cm each.

ASSEMBLING

Ingredients

Stabilized vanilla pastry cream

Stabilized vanilla whipped ganache
Puff pastry layers

1 Put the stabilized vanilla pastry cream into a bowl and mix it with a spatula. Then continue mixing
it with a whisk until smooth.
2 Transfer it into a pastry bag fitted with a round tip d=12 mm and pipe 3 lines of pastry cream over
one puff pastry layer. Lay a second layer on top and pipe another 3 lines of pastry cream over it.
Place a third layer on top. Turn the individual cake on the side.

3 Whip the stabilized vanilla whipped ganache in the planetary mixer with a whisk attachment and,
using another pastry bag fitted with a Saint Honoré tip, pipe the waves of whipped ganache on
top of the Millefeuille.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva