loader image

INGREDIENTS

+

PUFF PASTRY

750g strong flour

20g salt

2 yolks

325ml iced cold water

1 tbsp white wine vinegar

100g diced cold butter

+

BUTTER MIX

900g butter

250g flour

+

SUGAR SYRUP

1 vanilla bean, split & scraped

150g caster sugar

150g water

Bring all the above to a simmer, and cool.

+

CREME CHANTILLY

400g double cream

80g sieved icing sugar

1g salt

1 vanilla pod split and scraped

5-7 drops of vanilla essence

 

Place all the above into the cream, then whip, till nice & thick

+

SPUN SUGAR

250g caster sugar

200g water

+

VANILLA MILLEFEUILLE

METHOD

+

PUFF PASTRY

Mix all together in a mixer with a dough hook on low speed for 3-4 mins. Do not over work. Shape into a rectangle and place onto sheet of parchment making into a round shape. Cover and rest in the fridge for 2 hrs.

+

BUTTER MIX

Mix the butter and flour together in the mixer with the dough hook for 2-3 mins. Shape into a rectangle and place onto a sheet of parchment paper cover and rest overnight or for 3 hrs.

+

ASSEMBLEY

Roll out the round dough into 4 large round pieces. Once rolled to 1cm thickness, place the butter dough into the middle then fold in the sides (left over right) then the top and bottom in. You then need to do 3 x double folds or 6 simple folds, allowing to rest for 2 hours in the fridge between each turn on the double, then on the simple fold technique you can do 2 folds, then rest. This can be cut up into 8 pieces, cling filmed and then frozen.

+

MILLEFEUILLE 

2 x 350g of puff pastry (rolled out in 3-4mm thickness) then place into the fridge to rest. Remove any excess flour and brush on the cooled sugar syrup with a pastry brush over the pastry. Place into the fridge to set and rest up, then repeat another two times. Dust over with icing sugar. This can then either be cut in half or left whole. Bake these at 200c for approx. 20 mins on parchment paper and a wire rack. When golden all over and very well caramelized, it can be taken out and cooled on the wire rack.

+

SPUN SUGAR

Before beginning this process, place parchment paper on your kitchen floor (otherwise you will end up with sticky caramel all over your kitchen floor)

You will want to heat your sugar mix until it reaches the hard crack stage or 155┬░c. This can be measured using a sugar thermometer. As soon as your sugar reaches this temperature, remove your pan from the heat and plunge into cold water to stop the cooking process and the syrup overheating. Cooling it down will thicken the syrup making it ready for spinning.

The best way to create spun sugar is to snip the bottom of a whisk with pliers. If you cannot do this then try using two forks placed back to back, placing two wooden spoons, under a board about a foot apart. Dip the whisk or forks into the syrup and then flick them back and forth over your oiled utensil to create long thin strands. Then roll this up into a large ball.

+

TO FINISH

Place the cream in between the pastry and the fruit on next in between the pastry. Repeat the process, as many times as you wish and dust the top layer with icing sugar and the spun sugar.

+