Mille feuille with Praline
today i give the new mille-feuille with praline recipe to enjoy with our friends or your family:
Recipe: Chocolate puff pastry
Quantity:
750.0 gr flour type 45
90.0 gr cocoa powder
397.5 gr water
15.0 gr salt
127.5 gr butter
500.0 gr turning butter
1880.0 gr total gross weight
PROCEDURE:
For the tempera, mix the flour with the cocoa, water, salt and melted butter with a mixer. Make a homogeneous mixture. Arrange the butter, previously flattened in the center, then fold the dough over the butter like an envelope. Spread the dough so as to have a dimension of 60 cm in length and 20 cm in width. Pearl lower it in 3 lengthwise (1 single turn); Turn the pawn a quarter of a turn then renew the previous operation. Leave to cool for 1 hour, give 2 new simple turns. Leave to stand in the fridge for 1 hour again, give a final single turn and then make a 2 mm thick pastry roll. Place the pastry between 2 sheets of sulfurized paper and 2 baking sheets. Bake at 180 ° C between 25 and 30 min Cut out rectangles of 13x2.5 cm, sprinkle with flaked almonds, then sprinkle with icing sugar and then glaze everything at 240 ° C for a few moments.
Recipe: Pastry cream
Quantity:
500.0 gr milk
1.5 gr vanilla pod
20.0 gr butter
100.0 gr caster sugar
90.0 gr egg yolk
40.0 gr cream powder
10.0 gr flour
761.5 g total gross weight
PROCEDURE:
In a saucepan, boil the milk with the split and scraped vanilla pod and a half and the butter. Add the sugar, egg yolks, cream powder, and flour mixture. Boil for 1 min and cool in film. Whisk again to obtain a very smooth cream.
Recipe: Praline cream
Quantity:
2.5 gr gelatin sheet
355.0 gr pastry cream
400.0 gr old-style praline
250.0 gr whipped cream
1007.5 gr total gross weight
PROCEDURE:
Soften the gelatin in cold water for 30 min. Then drain, melt and add the pastry cream. Stir in the praline then the whipped cream. Keep cool.
Recipe: Dark chocolate leaves
Quantity:
70.0 gr Manjari chocolate
65.0 gr total gross weight
60.0 gr of total net weight
PROCEDURE:
Melt the covering chocolate at 55 ° C. Cool it to 28 ° C then warm it to 31 ° Ce-taler ……………………………………………………………………… ………………………………………………………………………………………………… finishing and dressing: poach the praline cream with a pastry bag n ° 12. add a rectangle sheet of chocolate, a new layer of cream, then the almond chocolate puff pastry.
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