Crimson Red & Matcha Mille-feuille
Part 1: Phyllo Dough Strips
Zutaten
Methode- 1kg Phyllo Dough
- Approx. 250g- Confectioner’s Sugar
- Begin my lining a sheet tray with a silpat (lightly greased)
- Place one sheet of phyllo dough onto tray. Dust generously with confectioner’s sugar.
- Place one sheet of phyllo over the top of the 1st layer.
- Repeat step 2-3 once more to create 3 layers.
- Cut into 9cm x 3cm strips.
- Place a parchment paper over the top and a light tray.
- Bake at 165°C/329°F until golden brown.
- Cool down completely.
- Refer to assembly for further instructions.
Part 2: Crimson Red Pastry Cream
Zutaten
Methode- 1500g Milk
- 300g Granulated Sugar
- 240g Egg Yolks
- 140g Cornstarch
- 70g deZaan Crimson Red cocoa powder
- Combine sugar, egg yolk, cornstarch & cocoa powder into a smooth paste. Reserve.
- Bring milk to a simmer.
- Take milk off heat & gradually stream hot milk over mixture (step 1) while mixing thoroughly.
- Return to heat & cook until thickened.
- Remove from heat & transfer to a heat proof container. Cool down to 4°C/39°F.
- For a smooth silk finish, blend in a food processor & reserve in refrigerator until ready to use.
- Refer to assembly for further instructions.
Part 3: Matcha Pastry Cream
Zutaten
Methode- 1000g Milk
- 200g Granulated Sugar
- 240g Egg Yolks
- 100g Cornstarch
- 30g Matcha (Japanese Matcha)
- Combine sugar, egg yolk, cornstarch & matcha into a smooth paste. Reserve.
- Bring milk to a simmer.
- Take milk off heat & gradually stream hot milk over mixture (step 1) while mixing thoroughly.
- Return to heat & cook until thickened.
- Remove from heat & transfer to a heat proof container. Cool down to 4°C/ 39°F.
- For a smooth silk finish, blend in a food processor & reserve in refrigerator until ready to use.
- Refer to assembly for further instructions.
Part 4: Assembly
Methode- Once all components are made, start by piping a small amount of pastry cream at the center of chosen plate.
- Place a layer of phyllo over the pastry cream, gently pushing down to hold it in place.
- Pipe 3 strips of pastry creams, alternating between matcha & cocoa.
- Place a layer of phyllo over the top.
- Repeat step 3-4, two more times.
- Finish with a final layer of phyllo.
- Dust with deZaan crimson red cocoa powder & matcha powder covering the top layer of phyllo.
