Millefeuille of Strawberry Mara des Bois photo

Millefeuille of Strawberry Mara des Bois

by Kris Goegebeur

 

Ingredients

  • Puff pastry
  • Crème caramel with Mara des Bois 
  • Jelly of Mara des Bois 
  • Crémeux of blood orange
  • Ganache of Mara des Bois 

Preparation

Puff Pastry

  • 1,3 kg flour
  • 570 ml water 
  • 30 ml vinegar
  • 25 gr salt 
  • 150 gr butter 
 
Put all the ingredients in the food processor and mix them at low speed for 10 minutes. 
Roll out on 40 cm by 60 cm and put in the refrigerator for 12 hours. 
Put 1 kg puff pastry on the half of the pastry and give 4 turns of 4. 
Roll out at 1,5 mm and leave to rest for at least 4 hours. 
Bake off at 200 degrees for 20 min and sprinkle with icing sugar. 
Leave to caramelize at 230 degrees.
Cut in rolls of 10 cm width. 
 
Crème caramel with Mara des Bois
 
  • 150 gr sugar
  • 25 gr butter
  • 300 gr Crop’s Frozen Strawberry Puree Mara des Bois
  • 100 gr icing sugar 
  • 150 gr egg yolk 
  • 250 gr butter 
Make a caramel of the 150 gr sugar and deglaze with 25 gr of butter. 
Put this in the Thermomix and add the Mara des Bois pulp, icing sugar and egg yolk. 
Heat until 86 degrees and let cool down till 60 degrees.
Add the 250 gr of butter and pour on a plate with a foil of 40 by 60 cm. 
Put in the freezer.  

Jelly of Mara des Bois

  • 500 gr Crop's frozen strawberry puree Mara des Bois 
  • 8 leaves of soaked gelatin 
 
Melt the soaked gelatin and add it to the fruit puree.
Mix well and pour on the plate with caramel and spread evenly. 
Refreeze. 

Crémeux of blood orange

  • 250 gr eggs 
  • 250 gr Crop’s frozen blood orange puree 
  • 250 gr powdered sugar 
  • 5 soaked leaves of gelatin 
  • 250 gr butter
 
Put the egg, the blood orange and the icing sugar in the Thermomix and heat till 86 degrees. 
Allow to cool down till 40 degrees and add the soaked gelatin and butter. 
Pour on a plate with a foil of 40 by 60 cm. 
Put in the freezer. 
 
Whipped ganache of Mara des Bois 
 
  • 400 gr Crop’s Frozen Strawberry puree Mara des Bois
  • 100 gr cream 40%
  • 50 gr trimoline
  • 50 gr glucose 
  • 200 gr white couverture 
  • 650 gr cream 40% 
 
Add the puree, the 100 gr cream, trimoline and glucose in the Thermomix and bring to boil. 
Leave to cool till 40 degrees, add the cream and mix. 
Put for at least 24 hours in the refrigerator. 
Whip until you get a stiff sprayable mass. 

Finishing

Construction 
 
Cut equal rolls of 9 cm width and 40 cm long. 
 
Build:
  • puff pastry
  • crème caramel
  • Mara des Bois jelly
  • puffy pastry
  • crémeux of blood orange
  • puff pastry
Cut in pieces of 5 cm and put them on their side and spray the whipped ganache on it.  

Product used

Blood orange puree
Blood orange photo

packaging: 1 kg