CHOCOLATE MILLE-FEUILLE
PUFF PASTRY
624gr Wheat Flour Type 55
9gr Salt
0gr Vinegar
299gr Water
64g Butter 82% M.G.
499gr Extra Dry Butter 84
Knead all ingredients except the extra dry butter. Refrigerate for 1 to 2 hours until the dough is at 8/10ºC. Remove from the refrigerator, roll out the dough into a square, place the cold and softened extra dry butter in the center and make 2 simple
simple turns. Refrigerate for 1 hour. Remove from the refrigerator and make one more turn. Keep it in the cold for 30 minutes. Remove from the cold and make 1 book turn. Keep in cold and use the next day. It can be rolled out, cut and frozen raw.
THOUSAND CHOCOLATE PASTRY CREAM
250gr semi-skimmed milk
50gr Cream 35%
50gr Egg Yolk
40gr Coconut Sugar
18gr Cornstarch
55gr Butter 82% M.G.
115gr Piura Blanco Dark 74%
In a saucepan bring the milk and cream to a boil. In a bowl mix the egg yolks with the cornstarch and coconut sugar. Season this mixture with the hot milk.
Boil 2 minutes. Pour over the chocolate and let it melt. Emulsify with the turmix and incorporate the butter. Keep in the refrigerator for at least 4 hours.
GANACHE MADE WITH THOUSAND CHOCOLATE
185gr Cream 35%
20gr Invert Sugar
20gr Liquid Glucose 42 DE
160gr Piura Blanco Dark 74%
330gr Cream 35%
In a saucepan boil the cream with the inverted sugar and glucose. Pour over the chocolate and let it melt. Emulsify with the turmix. Add the cream and emulsify again.
Store in the refrigerator with a film to contact at least 12 hours. Whip and use immediately.
CHOCOLATE MILLE-FEUILLE
150gr Piura Blanco Dark 74%
Melt and temper the chocolate. Make decorations.
