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An original recipe by L’École Gourmet Valrhona.
Recipe Step by Step
UPSIDE-DOWN PUFF PASTRY
110g Plain flour
250g Plain flour
150g Finely ground roasted hazelnuts
Mix the softened butter with the flour and spread it into a 30 × 15 cm rectangle between two sheets of baking paper. Leave to rest in the refrigerator for 2 hours.
To make the détrempe:
Mix the softened butter with the flour. Add the salt, then incorporate the vinegar mixed with water. Mix the dough carefully, without overworking it. Spread out in a 13 × 13 cm square. Shape them into a ball, cover with film and leave to stand in the refrigerator for 2 hours.
To make the pastry:
Place the rectangle of beurre manié in front of you, portrait-style. Place the square of détrempe in the lower half of this rectangle and fold the butter at the top. Then fold over the butter at the bottom and rotate the butter-dough by a quarter turn. Spread out the butter-dough again to a length of approx. 30 × 15 cm on a thoroughly floured worktop. Fold over the top third of the dough and then the bottom third. Rotate again by a quarter turn. Cover with film and set aside at least 1 hour. Do another 2 turns in this way. Leave to rest in the refrigerator for another hour, then finish off with a final turn and store in the refrigerator ideally overnight.
Spread out the puff pastry to a thickness of 2 mm. Sprinkle with finely ground roasted hazelnuts. Bake at 210°C for 15 minutes and finish baking at 175°C until golden-brown.
PRALINÉ WHIPPED GANACHE
110g UHT whole milk
3g Potato starch
2g Gelatine powder
10g Water (to rehydrate the gelatine)
25g Cocoa butter
85g 50% nutty hazelnut & almond praliné
75g Whipping cream 35%
Mix the potato starch with the remaining cold milk. Add this to the warm milk and let it thicken, whisking it all the while so it doesn’t stick to the pan.
Then add the rehydrated gelatine. Pour one third of this mixture over the praliné and melted cocoa butter.
Mix vigorously with a whisk so its center looks elastic. Add another third the same way. Then incorporate the final third using the same method.
Add the cold whipping cream, then blend with a hand blender to perfect the emulsion.
Leave to stiffen in the refrigerator, preferably for 12 hours
GUANAJA 70% INTENSE GEL
50g UHT whole milk
12g GUANAJA 70% chocolate
5g Water (to rehydrate the gelatine)
Pour this onto the GUANAJA 70% chocolate, then emulsify the two.
Store in the refrigerator overnight.
Assembly and finishing
Cut the cooled puff pastry into 24 4 × 12 cm rectangles using a bread knife.
Whip the praliné whipped ganache until it has a soft texture that is suitable for piping.
Using a piping bag with a 14 mm nozzle, place the praliné whipped ganache on eight rectangles of cooled,
cooked puff pastry, then make a few dabs of intense GUANAJA 70% gel.
Place a rectangle of cooked and cooled puff pastry over each of the eight garnished rectangles.
Use a piping bag with a 14 mm nozzle to apply the AZÉLIA 35% crémeux.
Top the eight millefeuilles with another rectangle of puff pastry and sprinkle with cocoa powder.