Pistachio and White Chocolate Mille-feuille

Pistachio and White Chocolate Mille-feuille

Combining traditional puff pastry techniques with the creaminess of pistachio and Callebaut white chocolate to create a sophisticated dessert that stands out in any display.
Level:
Medium
Makes:
12 units
Shelf life:
2 days
Conservation:
Chill the cream before whipping, keep the puff pastry at room temperature before assembly, and once the mille-feuille is made, store it refrigerated in low humidity at a temperature of 6°C.

QUICK PUFF PASTRY

Ingredients

  • 1.1 lb
    Self-raising flour
  • 8.8 oz
    Water
  • 0.1 oz
    Salt
  • 0.1 oz
    Sugar
  • 0.1 oz
    Vinegar
  • 7.1 oz
    Puff pastry margarine
  • 1.8 oz
    Powdered sugar

Preparation

Preparation

  1. Prepare a dough without overworking it and let it rest in the refrigerator for at least 4 hours.
  2. Incorporate the puff pastry margarine (locking in the fat) and perform 1 single fold followed by 2 double folds.
  3. Let the dough rest in the cold for at least 6 hours before rolling it out.
  4. Once the chilling time has passed, roll the dough into a 40cm x 60cm rectangle, prick the surface with a docker or fork, and freeze.
  5. Bake the dough sheet at 160°C for 35 minutes with a weight on top (blind baking) to prevent uneven rising.
  6. Remove the weight after the initial baking time and sprinkle powdered sugar over the surface of the pastry.
  7. Return to the oven for another 10 minutes until the pastry is golden and the sugar has caramelized further.
  8. Cool completely before cutting and using.

PISTACHIO WHIPPED GANACHE

Ingredients

Preparation

Preparation

  1. Hydrate the gelatin in cold water. Set aside.
  2. Heat the heavy cream (390g) until it reaches a boil.
  3. Add the gelatin and dissolve it using the residual heat of the cream.
  4. Emulsify the hot cream with the Callebaut chocolate using an immersion blender (mixer).
  5. Finish the emulsion by adding the pistachio praliné and the remaining cold heavy cream (190g).
  6. Refrigerate for at least 12 hours before whipping and using.

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