Recipes for professionals
Strawberry and lemon millefeuille by Pierluigi Sapiente
Ingredients
COMPONENTS
- Inverted puff pastry
- Strawberry Chantilly
- Lemon cake
- Lemon cream beignets
For the inverted puff pastry
700 g Molino Grassi puff pastry flour
300 g butter 82% fat
20 g fine Cervia salt
325 g water
700 g butter 82% fat
300 g Molino Grassi shortcrust pastry flour
For the classic beignets
207 g water
207 g butter 82% fat
4 g fine Cervia salt
207 g Molino Grassi shortcrust flour
373 g whole eggs
For the lemon cream
370 g whole eggs
370 g fine caster sugar
185 g lemon – juice
42 g lemon – zest
59 g water
504 g butter 82% fat
For the strawberry coulis
202 g glucose 62 de
672 g strawberry pulp
134 g lemon juice
202 g fine caster sugar
24 g pectin Nh
806 g strawberries in pulp
For the strawberry chantilly
510 g cream 35% fat
510 g strawberry coulis
For the citrus fruit pan genoise
1.979 g almond paste
1.979 g whole eggs
14 g fine Cervia salt
40 g orange zest
59 g lemon zest
10 g liquid vanilla aroma
356 g Molino Grassi shortbread flour
30 g baking powder
534 g liquid butter
Inverted puff pastry
Weigh all the ingredients as per the recipe. Pastry. Dissolve the salt in water and knead everything together for 5 minutes. Cover with plastic wrap and leave to rest in the fridge at +4°C for 3 to 4 hours. Pastry dough. Knead the butter at 22°C with the second part of the flour and refrigerate at +4°C. Roll out the pastry into a rectangular shape, divide the butter in two and sandwich together. Proceed with folds and several rests. The amount of liquid may vary depending on the type of flour used.
Classic beignet
Place the first three ingredients in a steel saucepan with a double bottom, then bring to the boil. Add the flour and cook on the heat for about 2 minutes, until the batter is firm and pulls away from the bottom. Place the mixture in a planetary mixer with the paddle attachment and add the whole eggs a little at a time until completely absorbed, then continue until the consistency is smooth, creamy and stable.
Spread onto a Teflon-coated micro-perforated baking tray with a smooth nozzle No. 8/10 for mignons, No. 12/14 for larger choux pastries. Bake in a fan-assisted oven at 170-180°C pre-heated to 200°C (depending on the quantity being baked), or in a conventional oven at 200-210°C, for about 16-18 minutes. Keep the valve closed for the first 5 minutes.
Cool in blast chiller to +3°C and store in freezer at -18°C. Baking time may vary depending on the size, height, shape and type of oven used. For all beignet recipes the amount of eggs may vary for many reasons.
Lemon cream
Weigh all the ingredients separately. Mix together the sugar and the grated lemon peel so that as much essential oil as possible comes out. Mix the flavoured sugar with the eggs, water and lemon juice, then bake at 82°C. Sift and cool to 50°C, emulsify with the cold butter and store in the refrigerator at +4°C in a hermetically sealed contianer.
Inverted puff pastry
Weigh all the ingredients as per the recipe. Pastry. Dissolve the salt in water and knead everything together for 5 minutes. Cover with plastic wrap and leave to rest in the fridge at +4°C for 3 to 4 hours. Pastry dough. Knead the butter at 22°C with the second part of the flour and refrigerate at +4°C. Roll out the pastry into a rectangular shape, divide the butter in two and sandwich together. Proceed with folds and several rests. The amount of liquid may vary depending on the type of flour used.
Classic beignet
Place the first three ingredients in a steel saucepan with a double bottom, then bring to the boil. Add the flour and cook on the heat for about 2 minutes, until the batter is firm and pulls away from the bottom. Place the mixture in a planetary mixer with the paddle attachment and add the whole eggs a little at a time until completely absorbed, then continue until the consistency is smooth, creamy and stable.
Spread onto a Teflon-coated micro-perforated baking tray with a smooth nozzle No. 8/10 for mignons, No. 12/14 for larger choux pastries. Bake in a fan-assisted oven at 170-180°C pre-heated to 200°C (depending on the quantity being baked), or in a conventional oven at 200-210°C, for about 16-18 minutes. Keep the valve closed for the first 5 minutes. Cool in blast chiller to +3°C and store in freezer at -18°C. Baking time may vary depending on the size, height, shape and type of oven used. For all beignet recipes the amount of eggs may vary for many reasons.
Lemon cream
Weigh all the ingredients separately. Mix together the sugar and the grated lemon peel so that as much essential oil as possible comes out. Mix the flavoured sugar with the eggs, water and lemon juice, then bake at 82°C. Sift and cool to 50°C, emulsify with the cold butter and store in the refrigerator at +4°C in a hermetically sealed contianer.
Strawberry coulis
Weigh all the ingredients separately. In a suitable saucepan, bring the glucose with the strawberry pulp to 50°C. Incorporate the sugar with the Nh pectin and bring to the boil. Incorporate the fresh strawberry pulp and mix. Cool and store at +4°C.
Strawberry Chantilly
Weigh all the ingredients separately. Semi-mix the cream and mix together with the gelled coulis. Store at +4°C in a hermetically sealed container.
Citrus pan genoise
Heat the almond paste in the microwave at 40°C, place in the planetary mixer and add the room temperature eggs and flavourings a little at a time. Whisk until cool. Sift the flour and baking powder together by hand and gently incorporate it into the mixture. Take 1/10 of the mixture and mix with the liquid butter, then gently add to the rest of the mixture. Place in moulds and bake immediately at 180-200°C. Baking time for 60×40 cm baking tins (1kg of mixture per tin) is 12-14 minutes, with valve open. Cool in blast chiller to +3°C and store in the refrigerator at +4°C or in the freezer at -18°C.
ASSEMBLY AND FINISHING
Roll out the puff pastry to 2 mm, cut with a pastry cutter and leave it to rest for at least 15 minutes before baking. Bake at 170°C for 20-25 minutes. Allow the baked puff pastry to cool and cut into a 20 cm circle. Make a thin layer of lemon cream and place the lemon cake on top, then top with a 1 cm layer of strawberry chantilly. Finish with the filled beignets and decorations as desired.
Serving temperature: 7-8°C
Strawberry coulis
Weigh all the ingredients separately. In a suitable saucepan, bring the glucose with the strawberry pulp to 50°C. Incorporate the sugar with the Nh pectin and bring to the boil. Incorporate the fresh strawberry pulp and mix. Cool and store at +4°C.
Strawberry Chantilly
Weigh all the ingredients separately. Semi-mix the cream and mix together with the gelled coulis. Store at +4°C in a hermetically sealed container.
Citrus pan genoise
Heat the almond paste in the microwave at 40°C, place in the planetary mixer and add the room temperature eggs and flavourings a little at a time. Whisk until cool. Sift the flour and baking powder together by hand and gently incorporate it into the mixture. Take 1/10 of the mixture and mix with the liquid butter, then gently add to the rest of the mixture. Place in moulds and bake immediately at 180-200°C. Baking time for 60×40 cm baking tins (1kg of mixture per tin) is 12-14 minutes, with valve open. Cool in blast chiller to +3°C and store in the refrigerator at +4°C or in the freezer at -18°C.
ASSEMBLY AND FINISHING
Roll out the puff pastry to 2 mm, cut with a pastry cutter and leave it to rest for at least 15 minutes before baking. Bake at 170°C for 20-25 minutes. Allow the baked puff pastry to cool and cut into a 20 cm circle. Make a thin layer of lemon cream and place the lemon cake on top, then top with a 1 cm layer of strawberry chantilly. Finish with the filled beignets and decorations as desired.
Serving temperature: 7-8°C