Millefeuille, Citrus fruits, trail mix, tonka bean, Honny Cress, Cornabria Blossom

Chef René Mathieu of Château de Bourglinster, who is also a doctoral student in herbs and game picking, does not use cress as decoration, but as exclusive flavour components.


  • chocolate balls
  • pistachios
  • macadamia nuts
  • hazelnuts
  • Brazil nuts
  • Shiso Purple
  • Honny® Cress
  • Cornabria Blossom®

For the citrus fruits:

  • 1 lime
  • 2 oranges
  • 2 grapefruits
  • sugar

For the salted caramel ice cream:

  • 175 g of sugar
  • 40 g half-salted butter
  • 16 cl cream
  • 45 cl milk
  • 3 egg yolks
  • 3 g stabilizer
  • 1 orange peel

For the chocolate lemon ganache:

  • 1 l cream
  • 1 l of milk
  • 10 egg yolks
  • 225 g chocolate 70%
  • 2 grated lime peels

For the chocolate tonka meringue:

  • 200 g of chocolate
  • 60 g of protein powder
  • 1 tonka bean

For the white chocolate opaline:

  • 250 g fondant
  • 165 g of glucose
  • 165 g of white chocolate

For the cocoa crunch:

  • 100 g of isomalt
  • 2 tbsp cocoa powder

For the Shiso Purple ice cream:

  • 25 cl lemon juice
  • 40 g Shiso Purple
  • 125 g yoghurt
  • 25 cl crème anglaise

For the orange caramel:

  • 5 dl orange juice
  • 25 g of sugar


Peel the orange and grapefruit and blanch the peel 3 times. Remove the slices from the fruits, cut into cubes and reserve chilled.

For the ice cream, prepare a dry caramel with the sugar and add the butter. Then add half of the cream, bring to a boil and add the remainder of the cream and milk.

Prepare an anglaise of this mixture with the yolks, add the grated orange zest at the end and pour into paco or frix cups. For the ganache, prepare an anglaise with the milk, cream, sugar and yolks, pour on the chocolate and emulsify.

Add the grated lime zest and reserve in a piping bag in the refrigerator. For the meringue, beat the melted chocolate with the egg white powder, grate the tonka bean to taste, spray the caps and let it dry overnight at 80°C.

For the opaline, cook the fondant with the glucose to 140°C, add the melted chocolate and spread on a silicone mat. Allow to dry, turn to powder, sprinkle this powder on a silicone mat and bake in the oven at 200°C for 3 minutes.

Cut into 25mm squares and set aside. For the crispy mix the isomalt with the cocoa powder and let it boil. Pour onto a silicone mat, cool, mix to powder and sprinkle in 1 x 2 cm rectangular templates.

Bake in the oven at 180°C for 4 minutes. Mix all ingredients of the Shiso ice cream, pour into paco or frix cups and place in the freezer. Boil the orange juice with the sugar to a light caramel.

Burn all nuts in the oven for 5 minutes. Scoop out the meringues and fill with the salted caramel ice cream. Build a horizontal millefeuille with the different garnishes and the different crispy parts.


Château de Bourglinster

Rue du Château 8, Bourglinster – Luxemburg
T  00352 787 878 1

Recipe: René Mathieu
Source: Pâtisserie & Desserts - 45

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