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- Corsica chestnut and clementine Mille-feuilles-

Méthodes

INGREDIENTS

 

 

For 6 individual mille-feuilles

 

Ingredients

  • Puff pastry
  • Chestnut cream and Papua New Guinea vanilla
  • Corsica clementine marmalade
  • Vanilla mascarpone Chantilly & Corsica clementine zests

 

Puff pastry

  • About 500 g of Puff pastry (bought at Relais Desserts your pastry shop)

Cut 18 triangles of puff pastry.

Bake them between two baking trays covered with baking paper (to keep an even aspect) during 15 to 20 minutes depending on the oven you use and at 170°C.

When three-quarter baked, take the upper baling tray away and spray sugar evenly with a small sieve filled with icing sugar.

Stop baking when the dough reaches an amber and caramelised colour and let cool.

You may also cut the triangles after baking.

The turned dough may also be baked on a buttered tray sprinkled with brown sugar to make it more crunchy.

 

 

Chestnut cream and Papua New Guinea vanilla

  • ½ pod of de Papua New Guinea vanilla
  • 250 g whole milk
  • 1 egg
  • 1 egg yolk
  • 55 g sugar
  • 20 g potato starch
  • 20 g wheat flour, type 45
  • 25 g butter
  • 80 g chestnut paste
  • 15 g old rum
  • 90 g softened butter

 

Prepare a pastry cream, brewing the split vanilla pod in milk for 20 minutes.

Blanch the egg and the egg yolk with the sugar and incorporate the previously mixed potato starch and flour.

Pour this on the first mix of brewed milk and bring to a boil. Towards the end, add the 25g of butter.

Let the cream cool down to 20°C and add the chestnut paste, the rum and the softened butter, whisking strongly to get an even mix.

 

Corsica clementine marmalade

  • 150 g of Corsica clementines
  • 1 g salt
  • 60 g sugar

 

Cut the clementines in four and bring to a boil in salted water.

Rinse generously with cold water and start again in unsalted water.

Rinse generously one more time and bake the clementines in water to make their skin melting, which could take 15 to 20 minutes under low heat.

Drip-dry the clementines once they have completely cooled down and mix them coarsely with the sugar.

 

 

Vanilla mascarpone Chantilly & Corsica clementine zests

  • 250 g liquid cream
  • 70 g mascarpone
  • 20 g sugar
  • ½ vanilla pod
  • 1 zest of Corsica clementine

Whip the cream, the mascarpone, the sugar and the vanilla grains (split and scrape the pod beforehand) until you get a Chantilly like texture

 

Zest the clementine and mix delicately.

Poach the cream to finish

 

 

Décor

  • Slivers of candied chestnut
  • Sections of candied Corsica clementines (from the Saint-Sylvestre candy shop in Soveria)
  • Zests of Corsica clementine
  • Slivers of gold leaf

 

Composition

With a pastry bag and a smooth sleeve, pile up a triangle of turned dough, a layer of chestnut and vanilla, a layer of Corsica clementine marmalade and repeat, finishing with a final layer of turned dough.

Poach mascarpone Chantilly cream evenly on the Mille-feuilles and arrange the décor.

 

Recipe by Relais Desserts

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