Millefeuille Night
With Wilden.herbals teas, Marcello wanted to explore the multifaceted universe of herbs and this is one of his recipes.
Marcello and Francesca opened their pastry shop, taking over an old shop window in the neighborhood in Piazzale Bacone in Milan. Entering their shop you can breathe an air of novelty, typical of true dreamers. At Marcello (the master pastry chef) and Francesca (the pastry chef) you can breathe the research, the classic and the love of sweets. It’s like giving you a long hug.
With Wilden.herbals teas, Marcello wanted to explore the multifaceted universe of herbs and this is one of his recipes.
Puff pastry ingredients:
- 300 g of water
- 4 sachets of Remedium n.1 – Night
- 600 g of 00 flour
- 18 g of salt
- 60 g of yolks
Dough ingredients:
- 1 kg of butter
- 400 g of flour
Ingredients for the pastry cream:
- 1 l of water
- 7 tea bags of Remedium n.1 – Night
- 1 vanilla bean
- 250 g of granulated sugar
- 300 g of yolks
- 120 g of rice starch
- 2 g of salt
First prepare the herbal tea using 300 g of water and 4 sachets of Remedium n.1 – Night and let it cool completely.
For the preparation of the pastry cream, after preparing the infusion according to the instructions on the tea bag, boil it with half of the sugar and the aromas. In the meantime, make a pastel with rice starch, sugar, salt and yolks and mix until a smooth mixture is obtained. Dilute the mixture, add it and cook it on the fire. Then pour onto a baking tray lined with parchment paper, cover and let cool in a blast chiller, keeping at + 4 °.
You can now compose the millefeuille by alternating the puff pastry discs with a layer of pastry cream.
