Mille-feuille | Corman International
A recipe for Baker-Pastry Chef by Clément Nadeau et Rony Parijs | Recipe calculated for 6 persons / 8 pieces | 5 completion stages
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.
Ingredients
- 1160 g plain flour (T55, approximately 11% protein)
- 380 g strong flour (T45, approximately 14% protein)
- 31 g salt
- 620 g water
- 30 g vinegar
- 155 g Extra concentrated butter 99.9% fat – Sheet
- 1000 g Extra concentrated butter 99.9% fat – Sheet
- 1335 g milk
- 265 g sugar
- 65 g cream powder
- 65 g plain flour (T55, approximately 11% protein)
- 265 g egg yolks
- 2 pods vanilla
- 1800 g vanilla crème pâtissière (pastry cream)
- 1200 g Cream 35% Fat
- SQ icing sugar
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