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Dezaan Rory Mille Feuille Hero Wide
Part 1: Cocoa Puff Pastry
  • 650g Bread Flour
  • 50g Terra Rossa Cocoa powder
  • 340g Cold Water
  • 70g Unsalted Butter (soft)
  • 16g Kosher Salt
  • 500g Roll-in Butter
  1. Place 90% of the water in a bowl. Combine cocoa, flour, salt and unsalted butter, and add to the bowl.
  2. Using a dough hook mix on speed 1 for 3 minutes, add remaining water and continue mixing for another 3 minutes. Shape into a rectangle and allow to rest in fridge.
  3. Laminate with roll in butter.
  4. Allow laminated dough to rest in fridge or freeze for at least 24 hours. Once rested, sheet out to desired thickness. Bake in between two sheet pans lined with parchment paper, for 40 minutes 360 °F/ 180°C. Cut to desired shape, using a serrated knife whilst pastry is still warm.
Part 2: Banana and Cardamon Caramel
  • 825g Condensed Milk
  • 198g Butter
  • 200g Light Brown Sugar
  • 80g Glucose
  • 1 Vanilla Pod
  • 4-5 Green Cardomon Pods
  • 2 Bananas (roughly chopped)
  1. In a dry pan, crush and toast the cardamon pods. Add the rest of the ingredients and cook for 10-15 minutes until a deep golden color (118°C). Whisk constantly to avoid catching on the bottom of pan. Strain through a chinois.
  2. Pour into a lined tray and allow to crystalise overnight, covered. Pipe into long cylinders, chill and cut to length.
Part 3: Chantilly Cream
  • 250ml Whipping Cream
  • 20g Granulated Sugar
  • ½tsp Vanilla Extract
  • Place cream, sugar and vanilla extract in a bowl and whip until soft peaks
  • Place in pipping bag with round nozzle
Dezaan Rory Mille Feuille Pattern
Part 4: Assembly
  1. Cut puff pastry to desired size
  2. Cut the caramel cylinders to the same length and chill until needed
  3. Place 4 caramel cylinders on the outside of 2 pieces of puff pastry.
  4. Using a round piping tip, pipe vanilla chantilly in between.
  5. Assemble on top of each and finish with last pieces of puff pastry. Finally dust of Crimson Red Cocoa powder.


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