Soft fruit mille-feuille revisited

Preparation

Method for the puff pastry

1. Add the flour, water, and salt to the mixer bowl and knead until the dough is smooth.

2. Roll out the détrempe (dough) onto the floured work surface.

3. Add the 84% fat Grand Fermage Extra Dry Butter to the centre of the détrempe and fold the dough on top.

4. Roll out the dough into a rectangle that is 3 to 4 times longer than it is wide, rotate the dough by 90°, and form a wallet fold.

5. Spread the détrempe again in one direction until its length is doubled, rotate it by 90°, and form a wallet fold.

6. Keep in a cool place for 30 minutes.

7. Repeat step 6 and let stand for another 30 minutes in a cool place.

8. Finish by repeating step 6 one more time.

Method for baking the puff pastry

1. Preheat the oven to 180°C.

2. Roll out the dough to a rectangle of 3 to 4mm thickness.

3. Place on a baking tray lined with greaseproof paper.

4. Prick the dough and sprinkle with icing sugar.

5. Cover with a sheet of greaseproof paper and a second baking tray.

6. Bake for 20 to 25 minutes. Monitor the baking process to make sure the pastry caramelises properly.

7. Once baked, carefully remove the puff pastry and place on a rack to cool completely.

Method for the crème mousseline

1. Bring the milk to a boil with the scraped vanilla pod

2. Beat the egg yolks with the sugar.

3. Add the cornflour and beat again.

4. Pour the hot milk over the previous mixture and return to the heat to thicken the cream.

5. Add half of the butter to the still warm cream and whisk

6. Wrap closely with cling film and set aside until completely cool.

7. Meanwhile, prepare a raspberry compote on a low heat with a spoonful of water.

8. Transfer the cold crème mousseline to the food processor and whip it with the remaining butter.

9. Divide the crème mousseline between two containers and add the raspberry compote to one of them.

10. Put the two creams into different piping bags and set aside in a cool place.

Method for the Chantilly cream

1. Scrape the vanilla pod and add the seeds to the cream.

2. Whip the cold cream with the sugar and 3/4 of the lime zest (save the rest for the garnish).

Methode for the assembly

1. Cut out twenty four 10x3cm rectangles from the baked puff pastry.

2. Place one rectangle of puff pastry in the centre of the plate, pipe lines of crème mousseline on top, alternating between the plain and raspberry cream.

3. Top with a second rectangle of puff pastry and repeat the process.

4. Finish with the final rectangle of puff pastry, caramelised side up.

5. Turn the mille-feuille upside down and pipe the Chantilly cream on top using a Saint-Honoré piping tip.

6. Decorate with freshly cut soft fruit and the remaining lime zest.