ANËO 34% - White Couverture Chocolate (4x1 / 5 / 10kg) - WEISS

Summer Mille-feuille

Jonathan CHAUVE, WEISS Pastry-Chef & Chocolatier

Revisit the traditional mille-feuille with a summer recipe that is delicious, not too sweet, and wonderfully crispy.

"The assembly of this mille-feuille can be done in two different ways: strip assembly for optimized production or individual assembly for last-minute plating, with an even more premium touch using caramelized arlettes."

For approximately 15 individual desserts (1 frame of 40 x 60 cm)
Steps: 6

1 - Puff Pastry

• 334g T65 flour
• 7g Salt
• 53g Unsalted butter
• 167g Water
• 3g White vinegar
• 200g Dry butter (for layering)

Knead the flour, salt, unsalted butter, and water without overworking the dough. Let cool in the refrigerator.
Give 2 single folds, then chill for at least 1 hour. Repeat this operation twice to have a total of 6 single folds.
During the last fold, lightly roll out the dough to a thickness of 2.5cm and chill.
For individual assembly, using a cutter, cut 15 slices, 3mm thick and 12cm long, from the dough to make arlettes for the top of the mille-feuilles.
Place on a non-stick baking sheet and cover with parchment paper and a second baking sheet.
Roll out the puff pastry to 3mm, approximately a 40 x 50cm sheet.
Place on a non-stick baking sheet and cover with parchment paper and a second baking sheet.
Bake for about 25 minutes at 170°C (338°F) before removing the top baking sheets.
Continue baking for 10 to 15 minutes to achieve a nice golden color.

2 - Caramel

• 300g Granulated sugar

Make a dry caramel in a saucepan. Pour onto parchment paper and let cool.
Blend to reduce to powder.
Sprinkle the arlettes with the blended caramel as soon as they come out of the oven.
If necessary, return to the oven for a few seconds to melt the caramel.
Let cool on a wire rack, then store airtight.

3 - Anëo 34% Rose Whipped Ganache

• 58g 35% liquid cream (1)
• 58g Whole milk
• 2,4g 220B Powdered gelatin (Sosa)
• 15g Water
• 118g Anëo 34% couverture chocolate (Weiss)
• 250g 35% liquid cream (2)
• 4 drops Organic rose water (Sosa)

In a saucepan, boil cream (1) and milk.
Add the gelatin, previously hydrated with cold water, then pour the mixture over the Anëo 34% couverture chocolate.
Emulsify using an immersion blender.
Add the cold liquid cream (2) and rose water. Blend again, then cool quickly to 4°C.
Whip with a whisk attachment on medium speed.
Pipe immediately.

4 - Raspberry Mousse

• 218g Raspberry purée (1)
• 46g Water
• 9g Powdered Gelatin (Sosa)
• 136g Raspberry purée (2)
• 12g Albuwhip (Sosa)
• 136g Granulated sugar
• 191g Whipped cream

Blend fruit purée (1) with the previously rehydrated and melted gelatin (40°C/104°F).
Mix raspberry purée (2) with Albuwhip and whip with a whisk attachment.
Add sugar gradually to obtain a fruit meringue.
Continue whipping for 5 minutes at medium speed.
Add the meringue to the purée/gelatin mixture and finish by gently adding the whipped cream.
Pour into a 40 x 60cm frame and freeze.

5 - Raspberry Gel

• 294g Raspberry purée
• 6g Agar-agar (Sosa)

Mix the purée with agar-agar and bring to a boil. Let it gel in the refrigerator.
After 1 hour in the refrigerator, blend until smooth. Transfer to a piping bag.

6 - Assembly & Finishes

• QS Fresh raspberries

Strip assembly:

Cut 3 strips of puff pastry, 12cm wide.
Place a strip of raspberry mousse, then cover with a strip of puff pastry.
Pipe the whipped ganache in a line using a 12mm plain nozzle.
Pipe a few lines of raspberry gel between the ganache lines.
Cover with a strip of puff pastry.
Freeze everything for a few minutes, then cut into 3cm portions using a serrated knife.
Decorate with a dot of whipped ganache and a raspberry.

Individual assembly:

Cut puff pastry rectangles, 12 x 3cm.
Place raspberry mousse rectangles of the same size, then cover with a strip of puff pastry.
Pipe two lines of whipped ganache lengthwise using a 12mm plain nozzle.
Pipe a line of raspberry gel between the lines. Place the caramelized arlettes on each mille-feuille.
Decorate with a dot of whipped ganache and a raspberry.

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Childhood Sweetness

Christophe DEVOILLE, Executive Pastry Chef, Atlantis, The Royal, Dubai

Through this recipe, the Chef invites you to rediscover the flavors of flambéed bananas from his childhood, which his mother accompanied with pecan nuts at the end of cooking.

Yields approximately 20 pieces
Steps: 8

1 - Banana Pound Cake

• 50g Butter
• 130g Brown sugar
• 5pcs Eggs
• 200g Ripe bananas
• 130g T55 Flour
• 3.5g Baking powder
• 1g Salt
• 20g Raw pecans (Sosa)
• 50g Banana slices

Combine the butter and sugar, then gently add the eggs, followed by the ripe bananas in small pieces, and finally the chopped pecan nuts. Add the sifted dry ingredients at the end. Pipe 30g into 5cm silicone molds and add the banana slices. Bake at 170°C (338°F) for 15 minutes.

2 - Pecan Nut Crispy Feuilletine

• 20g Toasted pecan nuts
• 10g Dried bananas
• 20g Cocoa butter
• 70g Clarified butter
• 150g Puffed rice
• 150g Galaxy Milk Chocolate 38% (Weiss)

Melt the milk chocolate, add the cocoa butter, then the melted butter. Add all the roughly chopped dry ingredients and mix. Form Ø5cm circles and refrigerate.

3 - Caramelized Bananas

• 450g Granulated sugar
• 50g Brown sugar
• 1pc Madagascar vanilla bean
• 50g Salted butter
• 4pcs Fresh bananas

Melt the sugar and deglaze with the butter, add the bananas cut into chunks and caramelize. Transfer to a wire rack and let cool. Fill a 5cm diameter silicone mold and refrigerate. Place the second half of the bananas in a half-sphere mold and freeze.

4 - Galaxie Milk Chocolate 38% Mousse

• 125g Cream
• 125g Milk
• 70g Egg yolks
• 25g Sugar
• 3g Gelatin
• 700g Galaxy Milk Chocolate 38% (Weiss)
• 450g Whipped cream

Make a crème anglaise, then add the gelatin and pour over the chocolate, then add the whipped cream.

5 - Soft Banana Caramel

• 135g Sugar
• 45g Crystal glucose
• 1g Salt
• 200g Liquid cream
• 50g Banana purée
• 5g Gelatin
• 100g Pecan praline

Caramelize the sugar with the glucose, add the salt, then deglaze with the cream and hot banana pulp, bring to a boil, then add the soaked gelatin and pecan praline, blend. Remove the caramelized bananas from the refrigerator, pour the caramel on top, and freeze.

6 - Vanilla-Infused Anëo 34% Whipped Ganache

• 150g Liquid cream
• 35g Crystal glucose
• 4g Gelatin
• 1pcs Madagascar vanilla bean
• 100g Anëo White Chocolate 34% (Weiss)
• 300g Cold liquid cream

Heat the liquid cream with the glucose and infuse the scraped vanilla and the pod. Strain and pour over the white chocolate, make a ganache, add the soaked gelatin and the cold liquid cream. Refrigerate overnight.

7 - Tevenn 36% Spray

• 250g Tevenn Blond Chocolate 36% (Weiss)
• 100g Cocoa butter

Melt all the ingredients in a bain-marie. Use at 50°C (122°F) maximum.

8 - Final Assembly

• QS Cantonese pecan nuts (Sosa)

Once the caramelized banana and banana caramel/pecan inserts are frozen, make the Galaxy Milk Chocolate mousse.
Pipe the mousse into the chosen silicone mould and place the frozen banana and caramel insert inside.
Add the banana and pecan pound cake to finish assembling the small cake. Freeze.
Once frozen, unmold the cake and spray with the Tevenn spray, then place on the banana/pecan crispy feuilletine.
Refrigerate, glaze the caramelized banana half-sphere with Kappa glaze, and place on the small cake.
Whip the Anëo vanilla ganache and pipe it around the dome using a turntable.
Finish the assembly with Cantonese Sosa pecan nuts.

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.