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Millefeuille
Opera Millefeuille
For the puff pastry: Pour the water at room temperature in the stand mixer bowl, fitted with the flat beater attachment.
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See the recipe
For:
1 mille-feuille 55 x 11cm (serves 12)
Time:
2 hours (+ 24 hours)
Difficulty:
Author: Stéphane Glacier - MOF pâtissier
7
ratings
0 comments
Ingredients:
380g water, 25g salt, 500g flour T45, 500g flour T55, 300g unsalted butter, 500g extra dry butter, 1L whole milk, 220g castor sugar, 1 vanilla pod...
Method
Before starting this Opera Millefeuille recipe, organise all the necessary ingredients for the puff pastry. You may flour type 55 only for this recipe, but I recommend using half flour T45 and half flour T55 to give more strength to the puff pastry (flour T45 contains more gluten). This also ensures the pastry will keep well for longer in the fridge or in the freezer.For the puff pastry: Pour the water at room temperature in the stand mixer bowl, fitted with the flat beater attachment.
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Time:
2 hours (+ 24 hours preparation for puff pastry)
Reviews:
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Serves :
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Time:
2 hours (+ 24 hours preparation for the pastry)
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Opera Millefeuille
For:
1 mille-feuille 55 x 11cm (serves 12)
Time:
2 hours (+ 24 hours)
Reviews:
7 ratings