Chocolate Mille-Feuille
A mille-feuille is a classic French pastry, but here we are elevating it, using a cross-lamination technique which gives an even flakier final texture to the
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Cooking tools:
- Stand mixer
- Saucepan
- Pitcher
- Acetate
- Parchment paper
- Rolling pin
- Instant-read thermometer
- Chef's knife
- Pastry brush
- Fine-mesh sieve
- Tray
- Baking sheet
- Oven
- Measuring scale
- Refrigerator
- Tape
- Brush
- Cutting board
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
- 1.4 g Agar Agar Powder
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