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Caramel raspberries mille-feuille

Custard

milk g 750
cream g 250
flour  g 40
sugar g 280
starchg 40
yolksg 220
salt, lemon and vanilla as needed

Whip yolks with sugar, flour, starch and salt; boil milk, cream, lemon and vanilla. Combine the two dough and cook. Cool them quickly and then homogenize for about 1 minute.

Chantilly cream
t.p.t. custard and whipped cream

Puff pastry
Pastel

flour g 800
milk powder g 20
salt g 18
egg whites g 25
Vermouth g 25
butter g 40
water g 300
Small dough
butter g 800
flour g 240

Chantilly cream
t.p.t. custard and whipped cream

Puff pastry
Pastel

flour g 800
milk powder g 20
salt g 18
egg whites g 25
Vermouth g 25
butter g 40
water g 300


Small dough

butter g 800
flour g 240

After the time needed, sprinkle uniformly the dough with sugar. At first cook at 230°C, then at 190°C. Cook for about 20-25 minutes. After 10 minutes of cooking cover the plaque with a grill to avoid that it raises too much. Cook for 8 minutes more. Take back the dough not yet cooked and, with the help of the oven paper, turn the dough in an another plaque, sprinkle the bottom part with the icing sugar and let it cook at 250°C, until a complete cooking is obtained.

Recipe by Paolo Sacchetti
Photo by Giancarlo Bononi


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