Chocolate Mille-Feuille – Matt Adlard
Chocolate Mille-Feuille
Ingredients
- 550 g Plain/All-Purpose Flour
- 40 g Cocoa Powder
- 15 g Fine Sea Salt
- 90 g Unsalted Butter, Melted
- 6 g White Vinegar
- 294 g Water
- 500 g Unsalted Butter, Room Temperature
- Dark Chocolate Cremeux Recipe
- Zest 1 Orange (Optional)
- 140 g Freshly Squeezed Orange Juice
- 1.40 g Agar Agar Powder
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