You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
Step01
Beurre Manié with Wholemeal Flour
1000g European-style butter
380g Wholemeal flour
Mix the butter and flour with the paddle attachment in a stand mixer.
Spread out on a tray.
Leave to cool in the refrigerator.
Spread out on a tray.
Leave to cool in the refrigerator.
Step02
Puff Pastry with Wholemeal Flour
30g Salt
450g Water
300g European-style butter
1000g Wholemeal flour
1380g Beurre manié with wholemeal flour
7g White vinegar*
Dissolve the salt in the cold water.
Use the paddle attachment in the mixer to combine the butter and flour until they form into crumbs.
Once crumbs have formed, add the water and salt mixture.
Combine roughly, it is vital you don’t mix for too long as this will toughen the dough.
Turn the dough out and shape it into a rectangle.
Cover up the dough and store at 35°F (2°C) for approx. 6 hours.
Place the beurre manié on the détrempe and give it 3 double turns, with 12-hour rest period between each one at 35°F (2°C).
*It’s important to use vinegar if you are storing your dough for a longer period in the refrigerator or freezer.
Use the paddle attachment in the mixer to combine the butter and flour until they form into crumbs.
Once crumbs have formed, add the water and salt mixture.
Combine roughly, it is vital you don’t mix for too long as this will toughen the dough.
Turn the dough out and shape it into a rectangle.
Cover up the dough and store at 35°F (2°C) for approx. 6 hours.
Place the beurre manié on the détrempe and give it 3 double turns, with 12-hour rest period between each one at 35°F (2°C).
*It’s important to use vinegar if you are storing your dough for a longer period in the refrigerator or freezer.
Step03
Cocoa nib opalines
200g Sugar
200g Glucose DE35/40
200g Fondant
60g Cocoa nibs
Cook the sugar, glucose and fondant at 330°F (165°C).
Add the cocoa nibs.
Pour onto a silicone baking sheet.
Once it has cooled, grind the mixture into a powder and set it aside away from moisture.
Add the cocoa nibs.
Pour onto a silicone baking sheet.
Once it has cooled, grind the mixture into a powder and set it aside away from moisture.
Step04
Guanaja crème pâtissière
945g Whole milk
125g Sugar
115g Eggs
25g Corn starch
40g Gelcrem Hot
280g Guanaja 70%
Bring the milk to a boil, stir in the sugar and eggs, and add the corn starch and Gelcrem.
Pour the boiling liquid into the mixture, put it back in the pan and cook for 2 minutes until boiling.
Take off the heat and slowly combine with the chocolate, stirring with a spatula to start an emulsion, and mix using an immersion blender to make a perfect emulsion. Cool down quickly.
Pour the boiling liquid into the mixture, put it back in the pan and cook for 2 minutes until boiling.
Take off the heat and slowly combine with the chocolate, stirring with a spatula to start an emulsion, and mix using an immersion blender to make a perfect emulsion. Cool down quickly.
Step05
Guanaja Diplomat Cream
1400g Guanaja crème pâtissière
300g Heavy cream 36%
Loosen the cold crème pâtissière with the paddle attachment in a stand mixer and then add the stiffened chantilly cream.
Use immediately.
Use immediately.
Assembly and finishing
Make the puff pastry and opaline and set them aside.
Make the Guanaja pastry cream for the diplomat cream and set it aside at 40°F (4°C).
Laminate the puff pastry at so it is 3mm thick and leave it between two 40cm × 60cm trays lined
with a silicone mat.
Leave stand for at least 2 hours at room temperature.
Place a non-stick mat and a rack on the puff pastry and bake for approx. 45 minutes at 320°F (160°C).
Apply a generous sprinkling of cocoa nib opaline to the pastry and bake for 3 minutes at 320°F (160°C).
When the puff pastry is cold, cut it into 3cm × 36cm strips. Set aside.
Loosen the pastry cream with the paddle attachment in a stand mixer and fold it into the stiffened chantilly cream. Use a piping bag with a 14mm nozzle to pipe two rows of diplomat cream onto a strip of puff pastry, then put in place another strip and repeat.
Finish by adding a third strip of puff pastry.
Cut it into individual 12cm-long millefeuilles.