Millefeuille Night

This is a recipe for making millefeuille: you will see the ingredients for the puff pastry, the ingredients for the loaf, the ingredients for the custard, and finally the procedure for making a millefeuille.

Marcello and Francesca have a opened their bakery, taking over an old neighborhood storefront on the street in Piazzale Bacone in Milan. Crossing the threshold of their workshop, there is an air of novelty, typical of incurable dreamers. At Marcello’s (the master pastry chef) and Francesca’s (the pastry host) you can breathe in the research, the classic and the love of sweets. It is like giving yourself a long hug.

With Wilden.herbalsherbal teas , Marcello wanted to explore the multifaceted universe of herbs, and this is one of his recipes.

Ingredients for puff pastry:

• 300 g of water
• 4 sachets of Remedium No. 1 – Night
• 600 g of 00 flour
• 18 g of salt
• 60 g of egg yolks

Ingredients for the loaf:

• 1 kg butter
• 400 g of flour

Ingredients for the custard:

• 1 l water
• 7 sachets of Remedium No. 1 – Night
• 1 vanilla bean
• 250 g of caster sugar
• 300 g of egg yolks
• 120 g of rice starch
• 2 g of salt

Procedure for making the millefeuille

First prepare the herbal tea using 300 g of water and 4 sachets of Remedium No. 1 – Night and let it cool completely.

To prepare the custard, after preparing the infusion according to the directions on the sachet, bring it to a boil with half the sugar and the flavorings. Meanwhile, make a batter with rice starch, sugar, salt and egg yolks and mix until smooth. Stem the mixture, combine it, and cook it on the stove. Then pour onto a baking sheet lined with baking paper, cover and chill in blast chiller, storing at +4°.

You can now compose the millefeuille by alternating the puff pastry disks with a layer of custard.

Go to the interview with Marcello