Millefeuille Cress

Inverted puff pastry

Dough

• Water: 200 g
• Salt: 12 g
• Butter: 50 g
• Flour: 375 g

Butter mixture

• Butter: 325 g
• Flour: 125 g

Tangelo and Kaffir Lime suzette sauce jelly

• Tangelo purée: 250 g
• Fish gelatin mixture: 15 g
• Caster sugar: 25 g
• Kaffir Lime: 20 g

Pesto

• Cress: 50 g
• Pine nuts: 50 g
• Grape seed oil: 25 g
• Caster sugar: 10 g

Yka Cress mousse

• Liquid cream: 600 g
• Caster sugar: 10 g
• Fish gelatin mixture: 40 g
• Ivory chocolate: 120 g
• Yka Cress: 150 g

Zallotti Blossom sorbet

• Mineral water: 1000 g
• Glucose syrup: 120 g
• Caster sugar: 220 g
• Lemon juice: 120 g
• Stab 2000: 6 g
• Zallotti Blossom: 200 g

Wild strawberry & Zallotti Blossom cream

• Wild strawberry purée: 500 g
• Caster sugar: 67 g
• Stab 200: 3 g
• Egg yolks: 67 g
• NH pectin: 9 g
• Butter: 105 g

Method

Inverted puff pastry

• Weigh 150 g of water in the mixer bowl. The rest is used for the final adjustment.
• Add the salt, softened butter, and flour.
• Mix with a dough hook for about 1 minute.
• Adjust the consistency with the remaining water if necessary.
• Form the dough into a 20 cm square.
• Place the flour in the mixer bowl.
• Add the cold butter, cut into small cubes.
• Using a flat beater, mix the flour and butter.
• Form the kneaded butter into a 20 cm square.
• Place the dough and kneaded butter in the refrigerator for about 20 minutes.
• Roll out the dough into a 20 x 40 cm rectangle.
• Roll out the kneaded butter into a 20 x 60 cm rectangle.
• Place the dough on top of the kneaded butter, edge to edge.
• Fold the free edge of the kneaded butter over the dough.
• Fold again.
• Rotate the dough a quarter turn.
• Roll out and give a double turn.
• Leave to rest in a very cold place for about 5 minutes, then 20 minutes.
• Roll out and give a double turn.
• Leave to rest in a very cold place for about 5 minutes, then 20 minutes in the refrigerator.
• Roll out and give a single turn 30 minutes before use.

Tangelo & Kaffir Lime Suzette sauce jelly

• Make a caramel with the caster sugar.
• Deglaze the caramel with the tangelo purée.
• Melt the gelatin mixture and kaffir lime powder with the Suzette sauce.
• Cool and store.

Pesto

• Place the dill leaves in a food processor and pulse once.
• Add the pine nuts and finish by adding the grapeseed oil to loosen the mixture.

Yka Cress mousse

• Heat the liquid cream with the sugar and Yka Cress Leaves.
• Add the gelatin mixture and pour over the ivory chocolate.
• Blend.
• Set aside in the refrigerator. Make this cream at least 6 hours in advance.
• When ready to assemble, whip like whipped cream.

Zallotti Blossom sorbet

• Mix the sugar with the binding agent (Stab2000), add to the water and Zallotti Blossom, which has been infused for 20 minutes.
• Add the glucose syrup.
• Bring the mixture to a boil while stirring, allow to cool slightly, and add the yuzu juice.
• Pour everything into a pacosser® bowl.
• Cover and freeze at -20°C for at least 24 hours.
• If necessary, pacosser® at normal pressure.

Wild strawberry & Zallotti Blossom cream

• Mix the sugar, pectin, and ice cream stabilizer.
• Heat the purée, egg yolks (and water if necessary) to 45°C.
• Sprinkle in the powder mixture.
• Cook at 85°C.
• Cool to 35°-40°C.
• For best results, allow the mixture to mature for at least 30 minutes before adding the softened butter.

Recipe: Mathias Narcissot