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Mille feuille with a ready-made puff pastry block:
1. Roll the puff pastry dough into a 2mm thick sheet, about 23cm wide by 30cm long.
2. Sprinkle both sides of puff pastry with icing sugar and place it on a baking tray lined with parchment paper.
3. Put another parchment paper on top of the puff pastry and then place a tray on top.
4. Bake at 190C for about 25 minutes until golden brown. Remove the parchment paper and let cool.
5. Cut the puff pastry into 3 6.5cm x 25cm rectangles.
Vanilla whipped ganache:
210g whipping cream, hot
1 vanilla bean, scraped (or 1T vanilla paste)
1 tsp. vanilla extract
1 gelatin leaf
150g whipping cream, cold
130g white chocolate (I used Ivoire 35% from Valrhona)
1. In a small saucepan, bring 210g of whipping cream, vanilla bean and vanilla extract to a simmer. Turn off the heat and let infuse for at least 30 minutes.
2. Soak gelatin in cold water until softened. Drain and squeeze out excess water.
3. Remove the vanilla pod from the cream and bring it back to a simmer. Off heat, add gelatin.
4. Pour the hot cream over white chocolate. Whisk until well combined. Add 150g of cold whipping cream and mix well with a hand blender. Put cling film on top of the ganache and let chill in the fridge for at least 4 hours.
5. Once the ganache has set, whip to medium-stiff peaks.
Unctuous caramel:
100g whipping cream
30g milk
20g glucose
1 tsp. vanilla extract
2g salt
40g sugar
50g glucose
35g butter
1. In a small saucepan, heat together the cream, milk, 20g glucose, vanilla and salt. Set aside.
2. In another saucepan, heat sugar and 50g glucose to 190C. Off heat, pour in the hot cream, whisking continuously.
3. Bring the caramel to 105C then transfer to a bowl. When the caramel is around 70C, add butter and mix with a hand blender. Let cool completely.
