As you may have noticed, I'm trying to teach you each week something new, whether it is a cream or a paste. Today, you need to arm yourself with patience as we tackle the reverse puff pastry. Reputed to be more regular than its big sister (the classic), the reverse puff pastry is mainly used for pithiviers, patties of Kings and millefeuille.
And for this recipe, it is not a millefeuille that we will realize but a two thousand leaves !! Yes, the mythical 2000 leaves of Pierre Hermé ...
A must for the Hermé house, the 2000 Leaves is the Ferrari of contemporary millefeuille. When I saw this yarrow for the first time in one of its fabulous shops, I said to myself: "Roh David drops, you can never do that, it's way too complicated !!"
Yes but here, leafing through the enoooorme ph10 book published by Agnès Viénot, guess what I fall on? In full in the thousand ... Finally in the 2000 rather !! So I did not let myself down and took my courage with both hands ...
Well I admit, my 2000 sheets is not as beautiful as the original, far from it ... I would never have the same dexterity as Mr. Pierre Hermé ... But the essential is there, we find the Good taste of praline that makes the notoriety of this millefeuille ...
For this recipe, you will need to make a caramelized puff pastry, a hazelnut-flavored praline and a praline muslin cream. You can buy the praliné in the specialized trade or better, do it yourself ... This is what I propose to you today.
Christmas soon! From next week until the end of the year, I will propose only recipes for parties. We'll start with the end of year buns with the Kougloff of Christophe Felder and the Panettone in the manner of Alain Ducasse ...
The first temper
375g of butter of turning (or in default of the dry butter type "Grand Fermage" of Poitou Charente)
75g of oatmeal flour (or, if not, a classic T45 flour)
75g of flour T55
Place the ointment butter in the robot tank with the sheet, add the flour and rotate the robot at low speed until a homogeneous ball is obtained.
Spread the dough into a 1cm thick rectangle. Shoot and refrigerate for at least 1h30.
The second temper
175g of oatmeal flour (or, if not, a classic T45 flour)
175g of flour T55
110g of cooled melted butter
1c of white vinegar
15g of salt flower
15cl of water (or less!)
Dilute the salt in water. Mix the flour, vinegar and butter in the bowl of the robot, always with the leaf (note to myself: read the ingredients well, I incorporated the butter into an ointment instead of a melted butter ... ).
Add the water gradually until a soft but soft paste is obtained. Do not put the rest of the water if the dough has the right consistency (the amount of water to add depends on the nature of the flour and the butter).
Shoot and refrigerate for at least 1h30.
Turning
Flour the worktop and rolling pin. Enclose the second temper (the square) in the first (the rectangle). If the butter cracks, tap it to relax.
Lock on each side. Turn the dough over so that the solder is underneath. Spread the dough lengthwise.
Make a wallet tour (or double tour). To make it simple, a wallet wallet consists of folding the first quarter of the dough on the second, the last quarter on the third, then to fold down the two ends. Turn the dough until the weld appears on the right. Shoot and refrigerate for at least 1 hour.
Place the dough piece, weld on the right. Spread out and make a new portfolio. Shoot and refrigerate for at least 1 hour.
Place the dough piece, weld on the right. Spread and make a simple turn by folding the dough into three. Store in the refrigerator for at least 30 minutes.
Just a piece of advice, just like me, prepare 2 puff pastry at the same time. As it is a rather long and tedious work, make your time profitable, you can freeze the second dough for a next realization ... Do not forget, the galette of kings is coming soon !!
The caramelized puff pastry
80g caster sugar
50g icing sugar
Lower the puff pastry roller to a thickness of about 2mm. Detail the rectangular box on a baking sheet (60x40cm) covered with parchment paper. Prick the dough with a fork and place it in the refrigerator for at least 2 hours.
Preheat the oven to 230 °. Sprinkle the powdered sugar into the oven and lower the temperature to 190 °. Let cook 7 / 8min then cover with a rack or a plate to prevent it from raising too much. Continue cooking for 8min.
Remove the dough from the oven. Turn the dough over a sheet of baking paper. Peel the leaf on top and powder evenly with icing sugar before slipping it in the oven for a few minutes at 230 °. Do not overcook at the risk of bitter taste.
Grilled and crushed hazelnuts and caramelized almonds
70g hulled almonds
20g whole hazelnuts
250g caster sugar
75g of mineral water
Roast the almonds and hazelnuts at 160 ° for 20min. Let cool. Using a rolling pin or a knife, crush the hazelnuts. Book.
In a saucepan, cook water and sugar until 118 °.
Remove from heat and pour almonds. Sand and caramelize the whole on the fire. Pour the caramelized almonds onto a plate covered with a flexipat, then mix by separating them to cool. Reserve in an airtight box.
Praline 60% fruit
200g of hazelnuts from Piedmont
125g of sugar
35g of water
1/2 vanilla bean
Roast the hazelnuts 20min at 160 °. Mold the hazelnuts by shaking them in a dishcloth and then leave them to cool. In a saucepan, cook water, sugar and vanilla at 121 °.
Remove the vanilla beans, remove from the heat and add the hazelnuts. Sand and put back on fire. Caramelize, stirring for 20min. Dispense on a flexipat and let cool. Crush with a rolling pin and mix to obtain a fine powder
Continue to mix, in several times, so as to obtain a paste. Pour into an airtight can and refrigerate.
The hazelnut praliné
50g of praline hazelnuts (60% hazelnuts)
50g of hazelnut paste
20g of milk chocolate cover 40% (Jivara from Valrhona)
50g of crumbled gavottes
10g butter
20g of hazelnuts
