ZERO WASTE MILLEFEUILLE

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Corman products used for this recipe

Combine all the ingredients for 3 minutes to form a rough dough. Shape into a rectangle.
Let rest in the refrigerator for one hour.
Ten minutes before taking the dough out, remove the butter from the refrigerator and run it through the laminator.
Then, place the butter in the centre of the dough. Give it 2 four-fold turns, and let rest in the refrigerator overnight.
The next day, give the dough another 2 four-fold turns and let rest for half an hour in the refrigerator before cutting it into strips (see below).
Let rest for an additional hour before baking.

1250 g T45 flour 950 g Selection cream 35% fat 25 g salt 40 g diastatic malt extract (5000 IU)

Cook the banana puree, sugar, and egg yolks to 82°C, as for a custard sauce.
Add the lemon juice and gelatine mass and combine.
Pour the still-warm mixture over the chocolate and mix to obtain a smooth, glossy texture.
Cool to 35°C, then fold in the lightly whipped cream followed by the warm rum.

325 g banana purée 100 g sugar 112 g egg yolks 10 g lemon juice 30 g gelatine mass 360 g 950 g Selection cream 35% fat 15 g rum heated to 40°C

Cut strips of puff pastry 2 mm wide and place side by side leaving some space between them.
Let rest at room temperature for 60 minutes, brush with beaten egg, and bake at 165°C for 25 minutes.
Increase the oven temperature to 230°C and caramelize the pastry with a mixture of dextrose, icing sugar, and cocoa butter.
Let cool, then pipe a first layer of banana cream onto a strip of puff pastry.
Place a second strip of pastry on top at an angle, and pipe out another layer of banana cream.
Decorate with pecan halves.

QS noten (pecan)

MILLEFEUILLE