apple millefeuille with tonka bean Chantilly and strawberry coulis

apple millefeuille with tonka bean Chantilly and strawberry coulis
 
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Ingredients

Ingredients
Method
 
  • for Chantilly cream :
  • 1 litre whole milk
  • 2 tonka beans
  • ½ vanilla bean
  • 280 gr sugar
  • 100 gr flour
  • 50 gr corn starch
  • 6 egg yolks
  • 2 whole eggs
  • 1 litre fresh cream, whipped
  • For strawberry coulis
  • 1 kg fresh strawberries
  • 500 gr sugar
  • Juice of 2/3 lemons
  • For strawberry cream:
  • 1 kg fresh whipped cream
  • ½ coulis mixture (see above)
  • 6 granny smith apples
  • For the puff pastry:
  • 400 gr strong flour
  • 200 gr butter
  • 10 gr salt
  • 10 gr malt
  • 500 gr margarine
  • 100 gr "00" flour
  • Cold water
For Chantilly cream:
Warm the milk with the tonka beans and vanilla. In another bowl blend yolks, eggs and sugar until the sugar is almost all melted. Add flour and then, slowly, the milk (filtered). Blend well and place everything into a wide, low pan, putting on medium heat and keep mixing with spatula so it does not stick. Let the mixture thicken, making sure any lumps are whisked out.
When mixture cools to room temperature, add 1 litre fresh whipped cream to make Chantilly cream.

For strawberry coulis
Clean and halve strawberries and place them in a pot with sugar and lemon juice over medium flame until they start to bubble. Reduce heat and keep stirring until strawberries start to fall apart. Let mixture cool and blend until smooth.

Cut apples with mandolin into 2-3 mm slices. Place on cookie sheet lined with baking paper and cook at 50-60°C for roughly 6 hours or until dehydrated, turning every 2 hours. Let cool.

For the puff pastry:

Sift strong flour and place into "volcano" shape, place very cold water into center, salt and malt and start working the dough. When smooth, cut cross shape into dough and let rise in a bowl covered in cling film for ½ hour.
Melt butter and blend with "00" flour until consistency of dough, shape into loaf. Take mixture out of fridge and roll out to ½ cm thick. Place butter mixture in center of four dough and extend it so it completely covers the surface. Roll out again to 7-8 mm thickness and shape into rectangle. Fold rectangle into three, rotate 90° and roll out to roughly 5cm thick. Repeat this 3 more times, making a four layer dough. Let rest for 30 minutes. Roll out to 7-8 mm thick and cut out discs (a water glass or cup will do, about 7-8 cm in diameter). Brush with water and drizzle with some brown sugar. Put into 180°C oven for about 15 minutes and then cut each disc into halves (so they remain discs but half as thick).

To make millefeuille:

Brush a but of strawberry coulis onto plate. Alternate apple chips, strawberry cream and Chantilly cream. Garnish with coulis and fresh mint leaves.


apple millefeuille with tonka bean Chantilly and strawberry coulis

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This recipe comes from one of the young men who have trained to be chefs through the San Patrignano Foundation in Italy. He is currently gaining work experience at the "Vite" restaurant, near Rimini. Here we have a recipe which uses ingredients sourced from San Patrignano's own farms

Method


For Chantilly cream:
Warm the milk with the tonka beans and vanilla. In another bowl blend yolks, eggs and sugar until the sugar is almost all melted. Add flour and then, slowly, the milk (filtered). Blend well and place everything into a wide, low pan, putting on medium heat and keep mixing with spatula so it does not stick. Let the mixture thicken, making sure any lumps are whisked out.
When mixture cools to room temperature, add 1 litre fresh whipped cream to make Chantilly cream.

For strawberry coulis
Clean and halve strawberries and place them in a pot with sugar and lemon juice over medium flame until they start to bubble. Reduce heat and keep stirring until strawberries start to fall apart. Let mixture cool and blend until smooth.

Cut apples with mandolin into 2-3 mm slices. Place on cookie sheet lined with baking paper and cook at 50-60°C for roughly 6 hours or until dehydrated, turning every 2 hours. Let cool.

For the puff pastry:

Sift strong flour and place into "volcano" shape, place very cold water into center, salt and malt and start working the dough. When smooth, cut cross shape into dough and let rise in a bowl covered in cling film for ½ hour.
Melt butter and blend with "00" flour until consistency of dough, shape into loaf. Take mixture out of fridge and roll out to ½ cm thick. Place butter mixture in center of four dough and extend it so it completely covers the surface. Roll out again to 7-8 mm thickness and shape into rectangle. Fold rectangle into three, rotate 90° and roll out to roughly 5cm thick. Repeat this 3 more times, making a four layer dough. Let rest for 30 minutes. Roll out to 7-8 mm thick and cut out discs (a water glass or cup will do, about 7-8 cm in diameter). Brush with water and drizzle with some brown sugar. Put into 180°C oven for about 15 minutes and then cut each disc into halves (so they remain discs but half as thick).

To make millefeuille:

Brush a but of strawberry coulis onto plate. Alternate apple chips, strawberry cream and Chantilly cream. Garnish with coulis and fresh mint leaves.


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