“I dreamed of a white millefeuille … pure indulgence. Concealing the puff pastry turned out to be a very wise decision and gave this dessert real culinary intrigue. The vanilla cream, peppery and floral thanks to the jasmine—the first flower I worked with in ten years—created a very luxurious effect, while the clean and airy puff pastry gave balance to the whole dessert. For me, white symbolizes purity, the pure emotion I sought to bring out in this dessert.”
- 2 3/4 ounces superfine sugar (80 g)
- 1 1/8 ounces glucose (32 g)
- 1 1/8 ounces water (32 g)
Step 1: Royal Icing
The day before, use a silicone spatula to mix the egg whites and sifted confectioners' sugar in a bowl. Add the lemon juice and mix well. On a very thin, 2-inch square stencil (5 cm) laid over a sheet of acetate, smooth out the royal icing using a dough scraper or offset frosting spatula. Let dry overnight at room temperature. On the actual day, gently detach the icing from the acetate and file down the edges with a Microplane grater until smooth, then set aside in an airtight container in a dry place.
Step 2: Puff Pastry
Let the butter soften at room temperature. Spread 5 1/3 ounces (150 g) of butter into a square over parchment paper. Set aside.
This recipe was originally published in "My Best Pic" (Éditions Alain Ducasse). See all credits
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