Blackberry Lemon Mille-Feuille

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

1 Hour
30 Minutes

Assembly

9.0 oz Pastry Cream 255 g Pastry Cream

4.2 oz Blackberry Gelee 120 g Blackberry Gelee

Blackberry as Needed Blackberry as Needed

PUFF SHEET 10X15 RTU, 30 SHEETS as Needed PUFF SHEET 10X15 RTU, 30 SHEETS as Needed (855004) (855004) Qty: 1

GLAZE COATING WHITE RONDO, ULTRA, 6KG as Needed GLAZE COATING WHITE RONDO, ULTRA, 6KG as Needed (750148) (750148) Qty: 1

38.5 oz Lemon Curd 1091 g Lemon Curd

Fold together the Pastry Cream and the Lemon Curd. Set aside until ready to use.
Cut the danish dough, dock, and then bake as directed.
Once cooled, assemble by piping the Lemon Curd mixture with a round tip onto the puff leaving space to alternate with a blackberry. Repeat until the whole surface is covered. Then place another strip of puff on top and repeat the same process. Top off with another strip of puff.
Make a plaquette with transfer sheet 616965 to fit the size and once set place on top.
Cut the Blackberry Gelee into squares and place around the edges, decoratively. Finish the mille-feuille with some of the Lemon Curd Mixture, blackberry gelee squares, and blackberries.

1.8 oz Pastry Cream, Cold Process (1 Box: 6 Bags) 51 g Pastry Cream, Cold Process (1 Box: 6 Bags) (504111) (504111) Qty: 1

7.2 oz Whole milk, cold 204 g Whole milk, cold

In a mixer fitted with a whisk, combine ingredients and whip on medium high speed for 3-5 minutes.

3.2 oz CHILLED PUREE, BLACKBERRY, 1 KG 90 g CHILLED PUREE, BLACKBERRY, 1 KG (655073) (655073) Qty: 1

0.1 oz Sheet Gelatin, Gold 3 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

0.9 oz Granulated sugar 27 g Granulated sugar

Bloom the gelatin in cold water and reserve. Warm the puree to 180°F/82°C with the sugar. Melt the bloomed gelatin, add to the puree, and then emulsify well.

8.1 oz CHILLED PUREE, LEMON, 1 KG 231 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

6.4 oz Egg yolk 183 g Egg yolk

8.1 oz Granulated sugar 231 g Granulated sugar

15.8 oz Butter 449 g Butter

Boil the lemon puree with the sugar then temper into the yolks. Add back into the pot and cook until thick. Once the mixture is cooled add the butter.