Chocolate Millefeuille | Vandemoortele
How to make a Chocolate Millefeuille with St. Villepré butter.
Ingredients
- 1250 g flour
- 20 g salt
- 120 g St-Villepré for incorporation
- 650 g water
- 1 kg St-Villepré plate for lamination
- 2 l milk
- 800 g St-Villepré Cream 35%
- 200 g St-Villepré for incorporation
- 400 g sugar
- 8 eggs
- 200 g cornstarch
- 800 g dark chocolate
- 450 g St-Villepré Cream 35%
- 300 g sugar
- 200 g glucose
- 200 g dark chocolate
- 50 g St-Villepré butter for incorporation
More Like This
Vanilla Millefeuille | Vandemoortele
vandemoortele.com
Chocolate millefeuille | Le Royal
barry-callebaut.com
Millefeuille Caramel | Veliche
veliche.com
The Millefeuilles Vanilla Caramel - Pastry and bakery - Elle & Vire Professionnel
elle-et-vire.com
Millefeuille – for the vanilla cream and puff pastry lovers – Bakereea
bakereea.com
Millefeuilles with vanilla cream recipe | Taste of France®
tasteoffrancemag.com
French Croissant | Vandemoortele
vandemoortele.com
Recipe MILLE-FEUILLE - Professionals
remycointreaugastronomie.com