Millefeuille Minute | Veliche

Name: Millefeuille Minute | Veliche
Ingredients: 1000 g Flour T55; 40 g Sugar; 20 g Salt; 510 g Water; 100 g Melted butter; 800 g Laminated butter; 1000 g Full fat milk; 2 1/2 g Sea salt; 1 g Vanilla bean; 140 g Sugar; 130 g Sweet condensed milk; 100 g Corn starch; 250 g Obsession 30 Belgian white chocolate; 250 g Whipped cream 35%

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I. COMPOSITION Puff pastry Blondy custard cream Yuzu chocolate sauce Lemon almonds II. PUFF PASTRY 1000 g Flour T55 40 g Sugar 20 g Salt 510 g Water…

Keywords

sugar
salt and water together for 2 min in 1 st speed
till obtain a roughly mixed dough
make sure that both have the closest texture. Start by a double fold
if the dough is too cold
glucose and sugar with the concentrate safflower lemon powder to 60°C
when the chocolate is just set
with a spoon
drop yuzu sauce
broken lemon almonds
fresh lemon cress and LEMAN meringue (57359) as decorations.

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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.veliche.com.

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